Origin: Kirishima-shi - Kagoshima Prefecture, Japan
Quality: Organic, First-harvest tencha April/May, Shade-grown 21+ days, only the top three tender leaves per stem used.
Taste: Creamy, thick, bold, vegetal earthy sweetness with a hint of minerality.
Ratios:
Usucha - 2g matcha, 80-100ml water
Koicha - 4-5g matcha, 50-70ml water
Personal “Golden Ratio” - 2.74g matcha 134ml water
Preparation: Preheat matcha bowl and soak the whisk (chasen- 茶筅) bottom 3/4 of the tines (hosaki - 穂先) in separate vessel using water 80 C and above. Pour off the water in your matcha bowl and sift in desired amount of matcha using gentle pressing of the chashaku - 茶杓 to speed up the process. Tilt your matcha bowl slightly and pour water along the inner side of the bowl to prevent splashing powder along the sides. Pour desired amount. Remove chasen from the soaking vessel and apply extremely gentle pressure to the bottom of your matcha bowl and draw a figure 8 pattern to prevent any matcha from adhering to the bottom. After doing this motion a few times now you can start whisking slowly and then more vigorously focusing on using your wrist rather than your arm. Whisk until dense bubbles begin to form all around the bowl. Once satisfied with the density and thickness, gently whisk the foam on top to break any large bubbles as these are seen as impolite in traditional preparation. Rinse your whisk under warm running water and shake until partially dry; promptly place on chasen stand (kuse naoshi - くせ直し) for drying and to maintain it’s shape. Promptly Drink the matcha in 2-3 sips. :3
