A stoneground matcha green tea, traditionally whisked and served in the Japanese Tea Ceremony. Made in Aichi by the Ishikawa family, this is one of the few single farm matchas we know of grown without any pesticides or artificial fertilisers.
Aromatic and sharp, with notes of seaweed, leafy vegetables and a pleasant astringency, it is particularly excellent made as usucha (thin tea) where it has a lovely citrus aroma. To make, 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 as tencha and we grind it ourselves on demand ensuring it is as fresh as possible. However it should still be consumed relatively quickly as matcha’s nature means its aroma and taste deteriorates quicker than other teas. 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, Komakage cultivar. Harvested May 2019. Shading before harvesting then stoneground by Postcard Teas to order.
To make usucha: 80-85°C, 1.5-2g per 75ml 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.