Second generation of producers, the Osafumi brothers create this tasting Matcha with excellent value for money.

It is produced near Kyoto (the former capital of Japan) in the mythical region of Uji, and more precisely in Ujitawara, birthplace of Nagatani Soen, inventor of the Sencha style.

Its fresh and tasty emulsion offers a velvety texture as well as a slightly bitter and sweet flavor with notes of fatty grass and snow peas.

A touch of iodine tops it all off, gently tickling the palate.

For greater freshness, consume Matcha within 6 months of opening and keep refrigerated.

Preparation of traditional Matcha

• Sift the desired quantity of Matcha using a fine sieve.^*
• Heat the chawan (bowl) with hot water.
• Discard the water then wipe the bowl with a clean cloth.
• Depending on the desired intensity, place between 1 and 2 g (1/2 to 1 tsp) Matcha in the center of the bowl .
• Delicately pour 65 to 100 ml of water to 75°C on tea.
• Whip vigorously with a chasen (Matcha whisk) for approximately 30 seconds until a homogeneous foam forms.
• Taste.

Read our article on matcha

^*Optional. Matcha powder keeps best in the cold and sifting it will produce foam