MATCHA "GEN" 原

Category: Green Tea
Origin: JAPAN, Kagoshima Prefecture, Shibushi Town
Cultivar: Seimei
Quantity: 30g per can
Harvest: Spring (May)
Other: conditioned in a vacuum can with an oxygen scavenger pad
 
Location:
The Shibushi (志布志) region is located in the island of Kyushu, on the eastern side of Kagoshima Prefecture. The climate is mild and subtropical. Teas from the Shibushi region enjoy a high reputation in terms of quality. In this region, Sencha, deep steamed Sencha and Tamaryokucha are mostly produced, as well as some of the best organic Gyokuro.
 
Description:
This rare Matcha is made using the recent Seimei cultivar, developed by NARO in Kagoshima. This cultivar was developed in the early 2000 and used in scaled-up production for Gyokuro and Tencha from 2020. The parents are Fūshun and Saemidori, Seimei is positioned as a “next-generation Saemidori-type” with improved agronomics.

This particular product is elaborated by highly respected organic tea farmer Sakamoto-san, with whom we are honored to be entrusted with his products for many years.

Color: Very vivid / deep green
Taste profile: High umami, low bitterness, low astringency
Texture & body: Smooth mouthfeel, good suspension for matcha, dense but not harsh
 
All high quality matcha are produced using the spring harvested tea and shaded for a minimum of 20 days before being picked.
 
Preparation:
Use 3 scoops of "chashaku" spatula (3g - 0.10 oz) of matcha powder in a matcha bowl "chawan". We recommend to sift the powder to avoid the formation of lumps.
Prepare 120ml of water at 80°C (176°F)
Pour 10-15ml and mix with the whisk to obtain a regular paste
Pour the rest of the warm water
Whisk (preferably with a bamboo whisk "chasen") until the obtention of a homogen foam
 
For a cold preparation, follow the same procedure as above but use cold or room temperature water instead. Note that using cold water may make it more refreshing but also more difficult to foam.