This matcha is freshly milled at PARU in San Diego, CA.
A rare cultivar developed from zairai (native tea bushes in Japan), Uji-midori is known for its complexity. When prepared as usucha—or thin tea, with more water—you can enjoy a traditional matcha taste with light floral notes and a dark chocolate-like finish.
Details
- Origin: Kyōtanabe, Kyoto, Japan
- Cultivar: Uji-midori
- Artisan: Masa
- Net weight: 20 g
Ingredients: matcha (ground green tea from tencha)
Caffeine level: moderate
Preparation
USUCHA ("THIN" MATCHA) • 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.
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.