- Tea Knowledge
Stone-ground in Nishio, abutting Mikawa Bay, tender, shaded leaves produce this vernally green powder. The application of warm water and whisk transforms it into an impossibly smooth froth, recalling the finest latte, creamiest zabaione, and most tempestuous sea against the most impassive rocks. It wafts a subtly fruity odor, and does without the bracing bitterness associated with most matcha, preferring just to grace the tip of the tongue, then leave a long-lasting aftertaste with a mild nuttiness. Though it can be diluted to the drinker's preference, it is suitable for koicha, the thicker, mouth-coating preparation, and is sure to satisfy the matcha connoisseur. It comes in a 20-gram sealed aluminium pouch.
Sift into chawan and whisk into thick, syrupy consistency with little froth just before drinking.