YAME H-25 MATCHA | CAFE EXPERIENCE

Freshly Milled Stock Landing on August 22 (our tea's flight got delayed by the Obon Festival)

This year's Swiss Knife of Matcha.  Bright yet smooth, this tea whisks into a delightful usucha; you can also enjoy it iced, on soda, as a premium cortado, a matcha americano, or over 'gelato' (as your new favourite affogato). 

Notes of fiddleheads and alfalfa sprouts, silky finish. 

Cultivar:  yabukita

Producer:  this tea is the result of a partnership between Jogo San, who leads a group of sustainably minded small farmers in Yame, and Hirai San, who leads the team that transforms leaves into top quality matcha.  

Origin:  Yame, Fukuoka, Japan | 33.2°N, 130.6°E

Suggested parameters for usucha:
- Add 10ml of cold water to 2g of matcha and create a homogeneous blend with your chasen.
- Add 45ml of water a at 70° C (cooler than for other teas) and whisk vigorously to create rich froth.
- Enjoy as is (if you like stronger tea) or slowly add another 25m of hot water, without affecting the froth.

The tea is also delicious on iced sparkling water (2g / 240ml), or oat milk (3g / 240ml).