Matcha Single Cultivar Saemidori
Origin:
- Cultivar: Saemidori
- Region: Yame, Fukuoka Prefecture, Japan
- Harvest: First Harvest
Description: The Matcha Single Cultivar Saemidori is a premium-grade ceremonial matcha hailing from the renowned Yame region in Fukuoka Prefecture. This matcha, made from the first harvest of Saemidori cultivar.
- Koicha (Thick Matcha): When prepared as koicha, this matcha delivers a rich, round umami flavor that envelops the palate with a satisfying depth and smoothness.
- Usucha (Thin Matcha): As usucha, it offers a delicate and lasting fragrance, providing a more subtle, aromatic experience that lingers pleasantly.
Methods of Preparation:
-
Koicha (Thick Matcha):
- Amount of Matcha: 4 grams (approx. 2 heaping teaspoons)
- Water: 30 ml (1 ounce)
- Water Temperature: 70-80°C (158-176°F)
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Instructions:
- Sift the matcha powder into a bowl to remove any clumps.
- Heat water to the specified temperature.
- Add a small amount of water to the matcha powder and whisk gently until a smooth paste forms.
- Gradually add the remaining water, continuing to whisk until the matcha is thick and smooth without any lumps.
- Enjoy the rich, umami-filled experience of koicha.
-
Usucha (Thin Matcha):
- Amount of Matcha: 2 grams (approx. 1 heaping teaspoon)
- Water: 70 ml (2.4 ounces)
- Water Temperature: 70-80°C (158-176°F)
-
Instructions:
- Sift the matcha powder into a bowl to remove any clumps.
- Heat water to the specified temperature.
- Add a small amount of water to the matcha powder and whisk vigorously in a zigzag motion until a frothy layer forms on top.
- Gradually add the remaining water while continuing to whisk until the matcha is well-mixed and has a light, frothy consistency.
- Savor the delicate and aromatic qualities of usucha.