Matcha 21 Asahi
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$52.00
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CULTIVAR: 100% ASAHI
ORIGIN: UJI SHIRAKAWA, KYOTO, JAPAN
HARVEST: FIRST FLUSH, EARLY MAY 2021
RECOMMENDED USE: USUCHA | KOICHA
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What Is A Cultivar?
A cultivar, in the context of tea, is a natural or produced strain of the Camellia sinensis plant that has been selected for production based on features that set it apart from other strains.
How To Make
Ushucha:
Sift 2g (1 tsp) of matcha in a chawan (matcha bowl), add 65g (2.3oz) of hot water (175°F), whisk with a chasen (Japanese whisk) in a "W" motion until the matcha is smooth and has a fine foam.
Koicha:
Sift 4g of matcha in a chawan (matcha bowl), add 35g (1.23oz) of hot water (175°F), Whisk with a chasen (Japanese whisk) in a "W" motion at a controlled pace until the matcha is a paint-like consistency. (There shouldn't be any foam with koicha).