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Our signature ceremonial matcha is artisan-roasted to produce a rich, creamy body and a smooth mouthfeel, not unlike a perfectly prepared espresso. Boasting the deepest shade of green, reminiscent of Japanese pine trees, Matsu is characterized by its captivating roasted aromas, brought to the fore by our artisanal roasting technique passed down through generations of matcha sommeliers. The result is a deeply rich and complex symphony of flavors, with “umami” notes and sweet-salty nuances that complement the intensity of the roasting, culminating in an exquisite blend with a full body and a long, creamy finish. Preparation For preparing Matsu green matcha tea, we recommend using traditional Japanese accessories for Matcha preparation. 1. Warm the bowl by filling it one-third full with hot water, and wet the whisk in the water to moisten the prongs. Then discard the water and dry the bowl. Heat and allow 70 ml of water to cool. 2. Use the bamboo scoop to measure 1–2 teaspoons of powder and place it in the bowl. 3. Once the reserved water has reached a temperature of 70 °C, pour it into the bowl. 4. Hold the whisk with one hand and the bowl with the other. For Usucha, move the whisk in a W motion using your wrist until the matcha rises and forms a thick foam with many bubbles on the surface. For Koicha, instead use a slow motion from left to right, up and down, and a 360° rotation to obtain a thick consistency. Storage: store in a cool, dry and dark place. Once opened, it is best kept in the refrigerator.
Price including VAT
Our signature ceremonial matcha is artisan-roasted to produce a rich, creamy body and a smooth mouthfeel, not unlike a perfectly prepared espresso. Boasting the deepest shade of green, reminiscent of Japanese pine trees, Matsu is characterized by its captivating roasted aromas, brought to the fore by our artisanal roasting technique passed down through generations of matcha sommeliers. The result is a deeply rich and complex symphony of flavors, with “umami” notes and sweet-salty nuances that complement the intensity of the roasting, culminating in an exquisite blend with a full body and a long, creamy finish. Preparation For preparing Matsu green matcha tea, we recommend using traditional Japanese accessories for Matcha preparation. 1. Warm the bowl by filling it one-third full with hot water, and wet the whisk in the water to moisten the prongs. Then discard the water and dry the bowl. Heat and allow 70 ml of water to cool. 2. Use the bamboo scoop to measure 1–2 teaspoons of powder and place it in the bowl. 3. Once the reserved water has reached a temperature of 70 °C, pour it into the bowl. 4. Hold the whisk with one hand and the bowl with the other. For Usucha, move the whisk in a W motion using your wrist until the matcha rises and forms a thick foam with many bubbles on the surface. For Koicha, instead use a slow motion from left to right, up and down, and a 360° rotation to obtain a thick consistency. Storage: store in a cool, dry and dark place. Once opened, it is best kept in the refrigerator.
