YAME H-25 MATCHA | CAFE EXPERIENCE

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).