Kyoto Matcha

A symphony of umami, fresh greens and soft sweetness with minimal astringency. This Kyoto matcha blends Samidori and Yabukita cultivars, harvested during the first flush (一番茶 / ichibancha), shaded 25–30 days and finely milled for a smooth, balanced cup.

- 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.