Our characteristic ceremonial matcha is artisan roasted to produce a rich, creamy body and a mouthfeel soft not dissimilar to a perfectly prepared espresso. Boasting the deepest shade of green reminiscent of Japanese pines, Matsu is characterized by its enticing roasted aromas brought to life by our artisanal roasting technique passed down from generations of matcha sommeliers. The result is a symphony of deeply rich and complex flavors, with notes of 'umami' and sweet-salty nuances that complete the intensity of the roast, culminating in an exquisite blend with a full body and a long, creamy finish. Preparation: for preparing Matsu green matcha tea, it is recommended to use traditional Japanese accessories for matcha preparation. 1. Heat the bowl by filling it 1/3 with hot water, wet the whisk in the water to moisten the bristles. Then discard the water and dry the bowl. Heat and let cool 70 ml of water. 2. Use the bamboo scoop to measure 1-2 teaspoons of powder and place it in the bowl. 3. Once the set-aside 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 shape using the wrist until the matcha froths and forms a dense 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 achieve a thick consistency. Storage: it is recommended to store in a cool, dry, and dark place. Once the package is opened, it is preferable to keep it in the refrigerator.
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Our characteristic ceremonial matcha is artisan roasted to produce a rich, creamy body and a mouthfeel soft not dissimilar to a perfectly prepared espresso. Boasting the deepest shade of green reminiscent of Japanese pines, Matsu is characterized by its enticing roasted aromas brought to life by our artisanal roasting technique passed down from generations of matcha sommeliers. The result is a symphony of deeply rich and complex flavors, with notes of 'umami' and sweet-salty nuances that complete the intensity of the roast, culminating in an exquisite blend with a full body and a long, creamy finish. Preparation: for preparing Matsu green matcha tea, it is recommended to use traditional Japanese accessories for matcha preparation. 1. Heat the bowl by filling it 1/3 with hot water, wet the whisk in the water to moisten the bristles. Then discard the water and dry the bowl. Heat and let cool 70 ml of water. 2. Use the bamboo scoop to measure 1-2 teaspoons of powder and place it in the bowl. 3. Once the set-aside 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 shape using the wrist until the matcha froths and forms a dense 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 achieve a thick consistency. Storage: it is recommended to store in a cool, dry, and dark place. Once the package is opened, it is preferable to keep it in the refrigerator.
