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Culinary Matcha
料理抹茶pastry · culinary application · tea-forward · yellow-green hue
- Umami
- Sweetness
- Body
- Astringency
- Matcha
- Culinary
- Origin
- Xixiu, Anshun 西秀, 安顺
- Altitude
- 1,100–1,300 m
A culinary-focused matcha with a pleasantly bitter edge and a warmer yellow-green colour, ideal for creams, ice cream, and baking.
Cultivation & Origin
- Harvest
- April–May
- Shading
- 20 days
- Processing
- Steamed, cooled, sorted and dried to Tencha, then stone-milled at low temperature
Preparation
- Prepare a small amount of warm water (70–80 °C)
- Whisk or blend until a fine foam forms
- Add milk or water and enjoy it slowly
Whisked or blended. Best suited to pastry or other culinary applications. For drinking, prepare with 70–80 °C water at a ratio of 1:10 matcha to liquid.
