← The range
High Grade Matcha
高级抹茶rounded · nutty · soft umami · bright green · clean finish
- Umami
- Sweetness
- Body
- Astringency
- Matcha
- High Grade
- Origin
- Xixiu, Anshun 西秀, 安顺
- Altitude
- 1,100–1,300 m
Balanced with light nuttiness, gentle umami, and ample body to carry beautifully in straight whisking, mixed beverages or creative infusions.
Cultivation & Origin
- Cultivars
- Yabukita, Longjing 43, Fuding Da Bai
- 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. Best prepared with 70–80 °C water at a ratio of 1:10 matcha to water.
