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Discover the experience of Yiyang Ceremonial Matcha Tea, an ultra-fine green tea powder with a bright green color and intense marine aroma. In the cup it offers a full, enveloping taste, characterized by an intense body, natural sweetness and a smooth aftertaste. The exceptional fineness of the powder produces a uniform consistency during preparation. Grown in the Yiyang region of China, this Matcha combines the Chinese tradition of tea cultivation with the Japanese Yabukita cultivar, alongside Longjing 43, creating a product with a distinctive character. Perfect for traditional Matcha preparation, but also for experimenting with creative recipes and preparations, Yiyang Ceremonial Matcha combines origin, artisanal processing and an intense aromatic profile. Main characteristics Cultivars: Yabukita, the main cultivar, of Japanese origin, and Longjing 43 Production method: stone grinding, ball milling, guaranteeing an ultra-fine powder, over 1200 mesh, free of lumps, with a vivid green color and an intense seaweed aroma Origin: Yiyang, China Origins and special features Yiyang Ceremonial Matcha originates in the Yiyang region of China, an area associated with green tea production. The main cultivar used is Yabukita, a variety of Japanese origin widely used in green tea production, alongside Longjing 43. The meeting of Japanese-origin cultivars and Chinese territory characterizes this Matcha, combining a raw material linked to the Japanese tea tradition with production developed in China. Stone grinding transforms the processed leaves into a very fine powder, a distinctive characteristic of Matcha. How to enjoy it Pour 2g of Matcha, approximately 1 teaspoon, into a cup. Heat 70ml of hot water to 75-80°C. Preferably whisk with a bamboo Matcha tea whisk for approximately 10-15 seconds. The procedure above is purely indicative; we recommend adjusting it according to your personal taste.
Price including VAT
Discover the experience of Yiyang Ceremonial Matcha Tea, an ultra-fine green tea powder with a bright green color and intense marine aroma. In the cup it offers a full, enveloping taste, characterized by an intense body, natural sweetness and a smooth aftertaste. The exceptional fineness of the powder produces a uniform consistency during preparation. Grown in the Yiyang region of China, this Matcha combines the Chinese tradition of tea cultivation with the Japanese Yabukita cultivar, alongside Longjing 43, creating a product with a distinctive character. Perfect for traditional Matcha preparation, but also for experimenting with creative recipes and preparations, Yiyang Ceremonial Matcha combines origin, artisanal processing and an intense aromatic profile. Main characteristics Cultivars: Yabukita, the main cultivar, of Japanese origin, and Longjing 43 Production method: stone grinding, ball milling, guaranteeing an ultra-fine powder, over 1200 mesh, free of lumps, with a vivid green color and an intense seaweed aroma Origin: Yiyang, China Origins and special features Yiyang Ceremonial Matcha originates in the Yiyang region of China, an area associated with green tea production. The main cultivar used is Yabukita, a variety of Japanese origin widely used in green tea production, alongside Longjing 43. The meeting of Japanese-origin cultivars and Chinese territory characterizes this Matcha, combining a raw material linked to the Japanese tea tradition with production developed in China. Stone grinding transforms the processed leaves into a very fine powder, a distinctive characteristic of Matcha. How to enjoy it Pour 2g of Matcha, approximately 1 teaspoon, into a cup. Heat 70ml of hot water to 75-80°C. Preferably whisk with a bamboo Matcha tea whisk for approximately 10-15 seconds. The procedure above is purely indicative; we recommend adjusting it according to your personal taste.
