Fushimi Matcha is a koicha-grade matcha from Uji, Kyoto. It is balanced enough that the umami, astringency and bitterness sit level rather than one running ahead of the others. It is the matcha we hand to people who found their first matcha too strong.
Tasting notes
- Even balance of umami, astringency and bitterness
- Smooth, without a sharp finish
- Gentle enough for a first koicha, which also means it is subtle under milk
Usucha
- Sift 2 g of matcha into the bowl.
- Add 60 ml of water at 80°C.
- Whisk hard for about 15 seconds in an M shape until a fine foam sits on top.
Iced matcha
- Sift 2 g of matcha into a bowl.
- Whisk with 60 ml of water at 80°C until smooth.
- Sweeten now if you want it sweet, then whisk again.
- Pour over a glass of ice. Add milk if you want it creamier.
Good to know
- Origin: Uji, Kyoto
- Ingredients: 100% tencha
- Cultivar: blend (Okumidori, Samidori, Yabukita, Ujimidori)
- Harvest: spring, 4 weeks shading
- Best prepared straight, as usucha or koicha
- Keep it sealed, cool and away from light; it fades faster than leaf tea
