totonoeru 茶
Matcha【Kyoto Ujitawara】抹茶
Matcha【Kyoto Ujitawara】抹茶
The variety is Okumidori, and is characterized by its rich aroma and mellow taste.
1.05 oz. 15 cups
No pesticides. No chemical fertilizers.
Picked only once a year. Limited annual production.
●About the tea plantation●
Ujitawara, the birthplace of Sencha
Located deep in the mountains, about 30 minutes by car from Uji Station, famous for its tea fields.
It is also designated as a Japanese Heritage Site.
The tea fields are sunny, with clear spring water flowing and wind blowing through the valley.
It is also famous as a road used by military commanders in the early Edo period.
=How to make matcha=
▶Hot
Matcha will taste better if you warm the matcha bowl with hot water before brewing it.
(To prevent the temperature from dropping suddenly when brewing the tea)
If you sift the matcha before drinking it, it will not clump and will have a better aroma.
The temperature of the water is 176°F, 70ml, 2g to 3g of matcha.