Bio Kagoshima Matcha Okumidori

Matcha from the Kagoshima Prefecture in southern Japan. Okumidori cultivar bushes were shaded for 21 days before harvesting. Dark green colour, deep flavour notes, creamy texture and a distinct sweetness with heavier floral notes and a trace of violets.

Preparation of Matcha

Prepare a tea bowl
For one serving of tea, we recommend using 1-2 g of matcha green tea, which is equivalent to one to two chashaku (bamboo teaspoons). Place the tea in a larger, heated, clean and dry tea bowl (chawan). To prevent the matcha from getting curdled during whisking, it is better to sift it in front of a fine sieve.

Add water
Boil the water and allow it to cool to a temperature of approximately 70-80 °C. Pour a small amount of water (about 70 ml) over the matcha powder. You can read more about choosing the right water for tea here.

Whisk with a bamboo whisk (chasen)
Using a bamboo whisk, start whisking the tea vigorously in an “M” or “W” shape until a smooth foam is formed. The process should take approximately 20-30 seconds.

Enjoy your matcha tea
Once the tea is smooth and creamy, you can serve it immediately. The matcha is drunk directly from the bowl and is ready to be enjoyed immediately.

At our Blog you will find a whole article about Matcha preparation styles.

You can also read our articles on tea preparation and water quality.

Tip: store matcha in a fridge.