Miyu Matcha 20 g

Flavor profile

Tasting

A ごうぐみ, gōgumi (blend) of two Uji cultivars, Asahi and Samidori, composed for balance. Asahi offers a mellow, harmonious aroma and a subtle flavor, while Samidori brings a more fragrant nose, a vivid green color and a bolder character. On the nose, the aroma is soft and delicately fragrant. On the palate, the cup opens gently, then unfolds into a rich, complex flavor that carries the best of both cultivars.
Aged for 6 months.

Origin and certification

This matcha is grown 100% in Uji City, Kyoto Prefecture, by Hasegawa-san, a 6th-generation tea farmer. The cultivars used are Asahi and Samidori, both premium grade and handpicked.

Production method

The tea plants are cultivated in the Oishita Chaen style, a traditional method in which a shade net filters the sunlight for a set period to protect the young leaves, developing more sweetness and umami. Nurtured with natural fertilizer, the plants are harvested only in the first spring picking (ichibancha). The new leaves are carefully hand-picked, then steamed. They are then ground on stone mills at the farmer’s own factory. The tea farmer then chooses the blend, balancing the two cultivars to reveal their finest qualities.

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: smooth and harmonious.
Matcha Koicha (thick): 4 g of matcha to 30 ml of water at 60-70°C. Mix slowly until you obtain a thick, glossy paste. Result: rich and deep.

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