Spring Matcha

This prestigious matcha offers an incredibly deep umami with a luxurious, full-bodied texture. Notes of fresh spring greens unfold gracefully, leading to a remarkably smooth and persistent finish with. It leans umami, velvety and fresh greens.

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 $44.49 from Yuko Ono, or about $2.22/g. A 20g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $13.32 per session. Explore more green teas on Teadar.