Spring Matcha

This prestigious Matcha from the Nakai family in Kyoto offers a deep umami character, indicative of its traditional tana-gake shading method. Expect a vibrant, creamy cup with a rich sweetness and a u. It leans umami, grassy and sweet.

Water around 70–80 °C (158–176 °F). In a mug, steep 2–3 min. For gongfu, use 3–5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. The biggest mistake with green tea is using boiling water. Keep it well below that and you won't get bitterness.

Grown in Kyoto, Japan from the Okumidori cultivar. This batch is from the Spring harvest.

Starts at $16.08 from Yuko Ono, or about $2.68/g. A 6g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $16.08 per session. Explore more green teas on Teadar.