Amami Matcha

An exceptional Matcha like Amami Matcha is created when the tea master is given a free hand in the selection of the cultivars, in the production and even in the harvest. All the tea leaves for this Matcha are specially selected and harvested by hand. This enables the tea master to guarantee a quality that is unparalleled.

For this Ceremonial Grade Matcha, the tea master used the varieties Samidori and Asahi. Both are excellent suitable for premium Matcha. These tea bushes grow on the slopes and in the valleys around the city of Uji in Kyoto province. Kyoto, and Uji in particular, are known as the cradle of the Japanese tea art. Many famous teas, such as Matcha and Gyokuro, originate here.

To make this Matcha, the tea leaves were shaded for three weeks using Tana before being harvested and then processed into Tencha. The Tencha is then finely ground in stone mills. The finished Matcha is then packaged under exclusion of oxygen and stored refrigerated until delivery.

The tea master has named this Matcha Amami. This is the Japanese word for sweetness and is meant to describe the most outstanding feature of his creation. Of course, he could also have called the Matcha Umami, which is also present in abundance, but not exclusively, as Umami is present in all his creations.

Needless to say that Amami Matcha is suitable for both Koicha and Usucha (thick and thin Matcha). But we recommend to try Koicha at least once to experience the deep and complex flavor of this extraordinary Matcha.

Harvest season: Spring
Aroma: Umami paired with even more umami and accompanied by sweetness
Terroir: Uji, Kyoto, Japan
Cultivar: Asahi, Uji Midori, Gokoh, Samidori
Preparation: approx. 2g Amami Matcha per chawan, water temperature 60 – 80°C