The first thing you notice is the colour: a vivid, almost luminous green, the green of young spring leaves grown in shade.

The Duo is the Premium Matcha in a 60 g box: one MUSUBI tin and one 30 g resealable refill, so your second bowl is already waiting.

Our Premium Matcha comes from a single farm, the Nakai family’s, in Wazuka, in the hills south of Kyoto. Tea has grown here for more than 350 years, organically for more than 40 years. The Okumidori tea plants are traditionally shaded before the first spring harvest.

The leaves then rest for 5 months. In Japan, tea masters once kept their leaves sealed in jars until kuchikiri, the ceremonial opening each November. At the end of October, ours are ground on a stone mill at 30 to 40 g an hour; that patience is what gives the matcha its roundness.

In the bowl: a silky texture, natural sweetness, delicate umami and a gentle bitterness that closes each sip. Enjoy it pure, as usucha, with nothing but hot water. One bowl is enough to taste the difference.

Tasting notes
Colour: vivid green · Texture: silky · Sweetness: natural · Umami: delicate · Bitterness: gentle · Aroma: tender grass, fresh butter, a hint of cocoa

Details
Origin: Wazuka, Kyoto, Japan · Farm: the Nakai family · Cultivar: Okumidori · Harvest: in Spring · Rest: 5 months · Milling: stone mill, 30 to 40 g an hour · Certification: JAS organic · Contents: 30 g, 15 to 20 bowls · Best before: see tin

How to prepare usucha

1. Sift 1.5 to 2 g of matcha (2 chashaku scoops) into a bowl.
2. Pour in 70 ml of water at 70 to 85°C.
3. Whisk with a chasen in a quick M-shape, from the wrist, for 15 to 20 seconds, until a fine foam forms.
4. Enjoy straight away.

Storage: close tightly and keep away from heat, light and moisture. Best enjoyed within 1 month of opening.