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

It is produced near Kyoto (the ancient capital of Japan) in the mythical region of Uji, and more precisely in Ujitawara, the 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 freshness, consume Matcha within 6 months of opening and store in a cool place.

Preparation of traditional Matcha

• Sift the desired amount of Matcha using a fine sieve.^*
• Warm up the chawan (bowl) with hot water.
• Discard 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) of Matcha in the center of the bowl.
• Carefully pour in 65 has 100  ml of water to 75°C on tea.
• Whisk vigorously with a chasen (Matcha whisk) for about 30 seconds until a smooth foam forms.
• Taste.

Read our article on matcha

^*Optional. Matcha powder keeps best when refrigerated and sifting it will make the foam