JAKU Matcha is a blend of the Tsuyuhikari and Saemidori cultivars. It comes from the first harvest ( ichibancha) and has a delicate, silky texture, low bitterness, and floral notes. Saemidori offers a subtle sweetness, while Tsuyuhikari provides a light umami flavor. In the cup, you can detect notes of basil, peony blossom, and butter, with a smooth finish. It is suitable for dry-brewing, a plain cup of water, or even a matcha latte.
Key Features
- Origin and Harvest: Higashisonogi, Nagasaki Prefecture, Japan. First flush. It is grown by four young farmers from tea-growing families around Sonogi, on the slopes overlooking Omura Bay.
- Cultivar: a blend of Tsuyuhikari and Saemidori.
- Flavor profile: basil, peony blossom, and butter. A delicate, silky texture, low bitterness, and a smooth finish.
- Processing: shaded using the tana method for more than 20 days, tencha dried in a brick kiln, ground in a ceramic mill.
- Packaging: 30 g (approx. 15 servings at 2 g per cup).
Preparation Instructions
- Sift 2 g of matcha into a bowl.
- Pour in 65 ml of water at 80 °C.
- Using a bamboo whisk, whisk quickly in a W or Z pattern until a fine foam forms.
- Drink it straight as a matcha, or top it with frothed milk or a plant-based beverage to make a latte.