A stone-ground green tea traditionally whisked and served in the Japanese Tea Ceremony. Made in Aichi by the Ishikawa family, this is one of the only single estate matcha we know of grown without any pesticides or artificial fertilisers.
Whisk a small scoopful of tea with water that has been cooled to 80-85°C. Matcha is also wonderful sprinkled on yoghurt or ice-cream, or used in baking.
We order this tea in small quantities and it is specially stoneground for us on demand ensuring it is as fresh as possible. We also recommend storing matcha in the fridge, as long as it is sealed and away from strong aromas.
Ishikawa Family, Aichi, Japan
SIZE OF FARM
PLANTS AND PROCESSING
Camellia Sinensis Sinensis. Harvested May 2017. Komakage cultivar. Shading before harvesting then stone ground. Stone ground for us within two weeks of arriving at the shop.
80-85°C, 1.5-2g per 60ml cup (approx one flat tea-spoon or two chashaku scoops). Sieve and carefully whisk in a tea bowl until it becomes a fine creamy foam.