Second generation producers, the Osafumi brothers have created this tasting Matcha with an excellent quality/price ratio.

It is produced near Kyoto (the ancient capital of Japan) in the mythical Uji region, and more specifically in Ujitawara, the hometown 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 grass and snow peas.

A touch of iodine crowns the whole thing, gently tickling the palate.

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

Traditional Matcha Preparation

• Sift the desired amount of Matcha through a fine sieve.^*
• Warm the chawan (bowl) with hot water.
• Empty the water and then wipe the bowl with a clean cloth.
• Depending on the desired intensity, put between 1 and 2 g (1/2 to 1 tsp) Matcha in the center of the bowl.
• Pour gently 65 has 100 ml water to 75°C over tea.
• Whisk vigorously with a chasen (Matcha whisk) for about 30 seconds until a homogeneous foam is formed.
• Enjoy.

Read our article on matcha

^*Optional. Matcha powder keeps best in the refrigerator, and sifting it will make the foam