Matcha 21 A
CULTIVAR: 75% SAMIDORI |20% GOKOU | 5% YABUKITA
ORIGIN: UJI SHIRAKAWA, KYOTO, JAPAN
HARVEST: FIRST FLUSH, EARLY MAY 2021
RECOMMENDED USE: USUCHA | KOICHA| ICED/HOT TEA
an unregistered cultivar that originated in the Uji region and is widely used for matcha and gyokuro, two shade grown teas.
is an unregistered cultivar, originating from Uji. This cultivar is meant for Gyokuro and Tencha, (two shade grown teas), Gokou is harvested 3 days later than the Yabukita cultivar. The finished product produces a deep green and umami matcha.
Sugiyama Hikosaburo, developed this cultivar in a field north of a bamboo grove in Shizuoka in 1908. Yabukita is a combination of the words yabu (grove) and kita (north). This cultivar is frost resistant and hardy, can grow in a variety of environments, and has a strong flavor. Currently, it makes up 76% of Japanese tea and 69% of the tea consumed in Kyoto Prefecture.
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
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.
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).
Iced tea / Iced latte:
Add 2 ounces of filtered water to a shaker bottle, add 2g (1 tsp) of matcha, shake for 15-20 seconds and pour over ice water / iced milk.
Hot tea / Hot latte:
Fill shaker bottle with 2 ounces of water, Add 1 teaspoon (2g) of matcha powder, Shake well for 15-20 seconds then Pour into a cup and add hot water (175°F) or STEAMED milK overtop.