Are you looking for a matcha that’s delicate enough for traditional preparation, yet bold enough not to get lost when combined with milk? Well, this is our latest discovery. This matcha offers a beautifully balanced body, an intense green color, and a creamy flavor profile with minimal bitterness.
Sweet flavor and endless versatility
This matcha is incredibly smooth on the palate. While it can be prepared as a classic pure whisked tea (where it may reveal a slightly more robust, rugged character), its true strength lies in its versatility:
- Matcha Lattes & Beverages: Its full-bodied flavor perfectly cuts through the texture of milk (both dairy and plant-based).
- Cocktails and Refreshments: It works great in both summer and alcoholic drinks.
- Culinary Companion: Thanks to its intensity, it’s ideal for baking, cooking, or adding to authentic homemade ice cream, to which it lends a beautiful color and flavor.
Hoshino Terroir and the Ichibancha Spring Harvest
This tea comes from the village of Hoshino, located in the mountainous Yame region of Fukuoka Prefecture—a place with ideal conditions for growing the finest shaded teas.
- Ichibancha (Spring): The leaves were harvested during the first spring harvest, when the tea plant retains the most nutrients, amino acids, and natural sweetness after winter.
- Okumidori and Yabukita Varieties: Time-tested Japanese varieties that give the tea a deep umami body, stability, and a vibrant color.
How to Make the Iconic Matcha Latte:
- Take 2 g of matcha and whisk it thoroughly (ideally with a bamboo chasen whisk or a frother) into 38 g of lukewarm water (be careful—no more than 80 °C, so you don’t scorch the tea).
- Add 10 g of sugar syrup (in a 1:1 ratio), or 5 g of sugar if preferred.
- Pour in approximately 200 ml of perfectly frothed warm milk.