Kagoshima Matcha

Full-bodied with rich umami, creamy texture and complex flavour notes. This matcha from Kagoshima blends Yabukita and Saemidori cultivars, harvested during the first flush (一番茶 / ichibancha), shaded for 14–20 days and stone-milled for a vivid, smooth finish.

- Sift 1g matcha for usucha or 3g for koicha or latte into a bowl.
- Add 60ml water for usucha or 30ml for koicha or latte at 75°C.
- Whisk vigorously in a W or zigzag motion for 30 seconds until frothy.
- Enjoy straight or add 120ml milk (hot or iced). Sweeten if desired.

- Store in a cool, dry place, away from sunlight.
- Keep airtight.
- Temperature and humidity may affect the freshness and texture of the matcha.
- Refrigerate after opening for maximum flavour.