Matcha ~ Culinary Grade
Matcha / / Culinary Grade
Ground green tea powder
From Wazuka-cho, Soraku District, Kyoto Prefecture, Honshu Island, Japan
This 'Basic' or 'Culinary' grade Matcha is a medium bodied coarser grain powdered Matcha compared to our 'Drinking' Matcha grades: Premium & Imperial Ceremonial. Its bright in flavour with a good sharp astringency and short burst of flavour. Perfect in addition to a blend of ingredients, bringing tones of fresh grassiness and a unique umami touch to all your baking, ice-cream, cakes, or even pasta dough.
Made from tea leaves from the Yabukita cultivar, that have been grown, unshaded and harvested in October '19 by Tea Master Akihiro Kita & family. An autumnal harvest is often preferred as the tea bushes produce a high volume of usable leaf, but of a lower quality and grade having less complexity and depth in flavour. The leaves are carefully selected and picked by hand, being gently steamed over a water bath, dried and ground in a ball mill. A drum shaped piece of equipment with ceramic balls on the interior, that grind the leaves to powder. This yields a coarse finish to the powder and a decrease in aroma, owing to heat thats generated during this process.
Wazuka is a tea town in the southeastern area of Kyoto Prefecture. Wazuka has been a tea growing location since the Kamakura period as a main producer following Uji tea processing methods. It thought that the Kaijūsen-ji temple introduced tea to the area and Zen Buddhist monk, Shonin Jishin was the first to cultivate tea on Mt Jubu and then in Wazuka.