A high-grade, ceremonial, Japanese Matcha expertly produced and blended from three cultivars by Mr Oshi. Exquisitely refined, the brew is vibrant green in colour and boasts a dense, silky and creamy texture.

The balance between its floral notes (orchid) and its vegetal freshness is simply superb. Its smooth flavours embody the richness of a tropical garden and the subtle aromas of milk chocolate seduce the palate. The lingering finish is remarkable.

This is the Matcha to try for a truly special tasting experience.

For maximum freshness, the Matcha should be used within 6 months of opening and stored in a cool place.

• Sift the desired amount of Matcha using a matcha sifter.^*
• Heat the chawan (bowl) with hot water.
• Discard this water and wipe bowl with a clean cloth.
• Depending on the desired intensity measure between 1 g and 2 g (½ to 1 teaspoon) of sifted Matcha to the center of the bowl.
• Carefully pour between 65 ml and 100 ml of water at 75°C onto the tea.
• Whisk vigorously with a Chasen (Matcha whisk) for around 30 seconds until an even foam develops.
• Taste and enjoy!

^*Optional: Matcha powder stays fresher if cooled and whisks into a more creamy foam, without clumps, once sifted.