Ocean Matcha

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.

  • ORIGIN:  XXX, China
  • MEANING:  XXX (xxx)
  • CULTIVAR:  XXX
  • HARVEST TIME:  DD month YYYY
  • TASTE:  XX, YY, ZZ
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$28.50 $28.50

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: XX°C
  • Infusion time: X min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: XX°C
  • X infusions: XX, XX, XX sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

Additional Information

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