Produced in Uji, Kyoto and shaded for three to four weeks before being processed into tencha and stone-ground, Kimidori Matcha (きみどり) is our everyday Matcha, vibrant green and mellow, with a light catechin bitterness that keeps it from tasting flat under milk or sugar.
Our Kimidori is suitable for drinks and bakes where the colour and flavour of Matcha need to hold up, such as iced matcha latte, brownies, mousse, ice cream and pudding, as the colour survives heating. Or it can be mixed with water to drink hot or cold as well.
Taste Notes:
- Vibrant green, mellow and rounded
- Light catechin bitterness, with no harsh edge
- Holds colour and flavour through heat
Name: Kimidori Matcha
Harvest: Shaded 3 to 4 weeks
Origin: Uji, Kyoto
Processing: Steamed, Dried, Stone-ground
Iced Matcha Latte
Step 1: Sift 6 grams of Kimidori Matcha with 5 grams of brown sugar
Step 2: Add 50ml of water at 80°C
Step 3: Whisk until smooth, a chasen 茶筅 is easiest, a small spoon works
Step 4: Pour 120ml of the milk of your choice over ice, then the Matcha on top
Storage: Keep it sealed, cool and away from light. Matcha fades faster than leaf tea.
Also available in the Japanese Tea Powder Trio.
