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De deuxième génération de producteurs, les frères Osafumi signent ce Matcha de dégustation d'un excellent rapport qualité/prix.
Il est produit près de Kyoto (l'ancienne capitale du Japon) dans la mythique région d'Uji, et plus précisément à Ujitawara, ville natale de Nagatani Soen, inventeur du style Sencha.
Son émulsion fraîche et savoureuse offre une texture veloutée ainsi qu'une saveur légèrement amère et sucrée aux notes d'herbe grasse et de pois mange-tout.
Une touche iodée chapeaute le tout en chatouillant doucement le palais.
Pour plus de fraîcheur, consommer le Matcha dans les 6 mois suivants l'ouverture et conserver au frais.
Préparation du Matcha traditionnel
Tamiser la quantité de Matcha désirée à l’aide d’un tamis fin.*
Si vous n’êtes pas complètement satisfait avec l’un de nos produits, nous vous l’échangerons ou le rembourseronsdans les 30 jours suivants la date de l’achat.
Attention, dépendant du motif, le retour peut être à vos frais.
Vous avez une question sur le produit? Contactez nous par téléphone au (514) 354-1472, par courriel à info@macafeine.ca , sur nos réseaux sociaux ou encore via le chat.
C'est la première fois que je goûte le Garibaldi, auparavent je prenais le Classico, qui offre une torréfaction plus foncée et donc un goût plus sucré, avec des notes de caramel en finale. Le Garibaldi a un goût plus sec, je dirais presque austère, mais néammoins très satisfaisant, avec une amertume fort plaisante en finale, qui rappelle beaucoup les cafés goûtés en Italie. Très belle crema avec ma Gaggia Classic. Quant au service Ma Caféine, encore et toujours rapide et courtois. Merci !
