Preparation suggestion To experience the subtly exquisite complex taste of a top quality ceremonial grade matcha such as Tea Hong’s Uji Matcha Tokumukashi, the tea powder needs to be thoroughly blend into the water yet with only a thin layer of small foam so that the fluffiness is not to distract the true smoothness of the body itself. Choose a tea bowl which base can fit well into your palm, and one that is thick enough to hold the heat for the during of the whisk. Preheat the bowl with near boiling water Add 2g of matcha into the bowl through a sieve and about 1.5 tablespoons of room temperature water Blend the tea powder well with the water to make a consistent paste Add 80ml of water at between 85° to 90°C. The lower temperature gives a rounder body, while the higher one gives more depth and bites. Whisk using a zigzag movement (rather than circular) to blend the tea well into the water Enjoy Tasting notes Nose: Gentle, grassy, yet warm aroma with a slight floral note in an overtone of an open valley after the rain. Palate: Full, complex, creamy umami body with notes of seaweed, fresh cut grass, touches of nuts and biscuits. Bitter undertones with tinkles of minerals. Finish: Lingering umami, sweet aftertaste.
