Spring Matcha

This organic Matcha harugasumi from Fukuoka presents a deep emerald liquor with a velvety, rich texture. It offers prominent notes of fresh spring vegetables and a profound umami sweetness, culminatin. It leans umami, vegetal and creamy.

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 Fukuoka, Japan from the Samidori cultivar. This batch is from the Spring harvest.

Starts at $14.29 from Yuko Ono, or about $0.86/g. A 6g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $5.16 per session. Explore more green teas on Teadar.