Summarised Recommendation: The pinnacle of matcha. Only recommended for matcha fanatics/ purists. Compared to Take, the taste profile difference is in its sophistication, gentle mouthfeel and nuanced subtleties. Perfect for you if:You're an experienced connoisseur of matcha who embraces its multilayered subtlety, and can detect even the lightest of fragrances and mouthfeel You may like something else if:You like your matcha umami forward, with savoury flavours right at the first sip. We highly recommend "Take 竹" Colour: Baby green due to more Samidori that's used in Matsu (Samidori has a signature light bright green colour) to ensure greater fragrance (or sweet aroma), more young tencha buds which tend to be in light green, are harvested before they turn a darker shade of green, this explains the lingering fragrance after drinking Taste Profile: Delicate, refined, sophisticated Luxurious gentle mouthfeel Not umami forward, this is how demure tastes like Fragrant aroma, deep savoury notes of corn soup, vegetable soup Close to no bitterness and stringency. Slightly vegetal and herbaceous Tannic, coats your senses, in a good way Long, lingering sweet aftertaste Essentially, the typical bad attributes are muted, only showcasing the savoury and umami notes of the best quality of Tencha leaves NOTE: please do not make this as a latte or mix with milk or sweeteners NOTE2: as there are no dessicants in the can or silver bag, once opened, the taste and fragrance of the matcha powder may evolve with time How to best enjoy: Tastes amazing in both Koicha and Ushucha, but going the 2-steps Koicha to Ushucha is recommended. For preparing koicha (thick matcha) then to -> ushucha (normal matcha), the typical ratio of matcha powder to water is: 4 grams of matcha powder (about 2 heaping teaspoons or 4 heaping chashaku scoops) 40 ml of hot water (around 70-80°C) The exact ratio can vary slightly based on personal preference, but this is a common starting point. Take a few small sips of the Koicha The umami takes about 30 seconds to 1 min to kick in, breathe, relax and enjoy Add about 80 to 100ml of hot water (85°C, take note of this higher temp.), whisk into ushucha In the form of ushucha, Matsu tastes different. Experience it yourself! For preparing ushucha (normal matcha) direct, the typical ratio of matcha powder to water is: 2 grams of matcha powder (about 1 heaping teaspoons or 2 heaping chashaku scoops) 80 to 100 ml of hot water (around 85°C) The exact ratio can vary slightly based on personal preference, but this is a common starting point. Whisk it, foam it, enjoy! Labels: Ingredient: 100% Ceremonial Matcha Powder Net Weight: 20g Cultivation Area: Select farms in Uji and Joyo Harvest: 1st Flush, 100% Hand Picked Shading Duration: Averaged 40 Days Cultivars: Asahi and Samidori (competition grade infused, higher % than Take) Produced and Sealed in Kyoto, Product of Japan
