Yame Saemidori matcha

Made from single-cultivar Saemidori leaves harvested in May in Yame, Fukuoka Prefecture, this ceremonial-grade matcha delivers an exceptional umami experience with the soft sweetness that Yame matcha is celebrated for. Bright, creamy, and refreshing with a clean lingering finish. Origin: Yame , Fukuoka prefecture, Japan Harvest: 1st Cultivar: Saemidori (single cultivar) Aroma & Flavor Koicha (thick): Nutty, deep umami Usucha (thin): Cocoa notes with soft sweetness Character: Vibrant, creamy, and refreshing with a lively spring energy and a clean lingering finish This matcha is all about an experience of large umami in mouth and this sweetness specific to Yame Matcha. How to prepare the matcha. Put 2g (2 chashaku scoop) matcha powder into a tea bowl. Pour 50 ml of hot water (70℃) over the powder and whisk it with a chasen. When all the small lumps are mixed, add 40 ml of water more, continuing to whisk until high foam forms. After the matcha is done, drink it immediately, because as it cools down it gets bitter.