Sayaka Matcha 50 g Exclusive Edition

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Tasting

Born in the city of Kirishima, Kagoshima prefecture, this ごうぐみ gōgumi (blend) of Tsuyuhikari, Saeakari, and Harumoegi comes from the first harvest (Ichibancha, the earliest picking), the result of traditional cultivation methods combined with decidedly modern practices.
Shaded for over 20 days before harvest, the tea plants develop an intense green color and a rich aromatic profile. Ground with a water-cooled stone mill, this matcha reveals inviting aromas. On the palate, a deep and well-rounded umami flavor unfolds, with hints of hazelnut and a slightly sweet finish.

Versatile and ideal for lattes, smoothies and culinary creations.

Origin

This matcha comes from a farm in Kirishima, Kagoshima, where traditional know-how and an engineering approach meet.

Production method

The tea plants are shaded for 20 days before harvesting to develop depth and sweetness. Only the first-harvest leaves, ichibancha, are selected and then ground using a water-cooled stone mill; this process preserves the freshness of the aromas and the fineness of the powder while preventing overheating during grinding.

Not relying solely on intuition, the aromatic expression can be adjusted according to the desired use; this is the design philosophy behind Hybrid Matcha.

Preparation

Usucha Matcha (light):
1.5 to 2 g of matcha per 60-70 ml of water at 60-70°C. Whisk quickly until a fine foam forms. Result: rich and smooth.

Matcha Latte
Hot Version: 2-3 g of matcha dissolved in 50 ml of hot water, topped up with 150 ml of frothed milk.

Iced version: 4-5 g of matcha dissolved in 100 ml of cold water, 100 ml of milk and ice cubes.