10K is crafted from tencha grown alongside mountains and rivers in Kyoto, a prefecture known for its rich cultural history and matcha production. Only the highest quality samidori leaves are chosen and carefully blended by tea master Masa, resulting in a ceremonial-grade matcha with balanced character and a sweet finish. Refrigerate after opening.
Note: Name drawn from Kyoto's nickname, "the city of 10,000 shrines."
Details
- Origin: Kyōtanabe, Kyoto, Japan
- Cultivars: Samidori
- Artisan: Masa
- Seasonally harvested.
Ingredients: matcha (ground green tea from tencha)
Caffeine level: moderate
Net wt: 30 g (approx. 15 servings usucha)
Preparation
USUCHA ("THIN" MATCHA) AMERICANO • GRASSY + MAXIMUM BENEFITS
- Heat 2 oz (¼ cup) spring or filtered water to 175°F / 79°C. If preparing an iced version, you may use cool or cold water.
- Sift ½ tsp (2–3 g) matcha into chawan (matcha bowl) or katakuchi (spouted bowl), then slowly pour in water.
- Whisk briskly in a zig-zag motion for 15 sec or until froth appears. Alternatively, you may use an electric frother in a tall beaker.
- Top with about 6 oz water.
HOT LATTE • EARTHY + COMFORTING
- Follow steps 1–3 for USUCHA.
- Pour matcha into cup or glass along with 1 tsp maple syrup (optional).
- Warm ¾ cup (6 oz) your choice of milk and add to matcha.
ICED LATTE • RICH, CREAMY + SWEET
- Follow steps 1–3 for USUCHA.
- Fill cup with ice, Add ¾ cup (6 oz) your choice of milk (cold or room temperature).
- Top with tea and gently swirl.
About matcha (抹茶)
Matcha is made from finely ground shade-grown tea leaves called "tencha." It contains about three times the antioxidants of regular green tea and is an excellent source for powerful catechins such as epigallocatechin gallate (EGCG) that are believed to have cleansing, anti-viral effects.