朝露、さえみどり、ゆたかみどり、やぶきたの品種を石臼で挽きました。濃厚でクリーミーな味わいの中に、ほのかな甘い焙煎香が広がります。
香り： ホワイトチョコレート、甘い青臭さ、軽いうまみ
味わい： 濃厚なヘーゼルナッツ、青臭さ
産地： 鹿児島県、日本
淹れ方： 抹茶をボウルにふるい入れ、165°Fのお湯を加え、よく泡立てます。
日常用薄茶： 抹茶2g、水6 fl oz
I’ve been whisking this into my morning routine for two weeks now, and the texture is genuinely creamy without any of the chalky grit I usually get from matcha. That subtle sweet roast on the finish is what keeps me coming back, even when I’m in a hurry and just shake it with cold milk.
The first thing I noticed was the aroma—white chocolate and sweet vegetal notes that hit before I even added water. It’s genuinely creamy, almost frothy, and that subtle roasted sweetness lingers nicely without any bitterness. A little goes a long way for a rich cup.
I've been whisking this into my morning latte for a week now and the creamy body really carries through even with milk, with that subtle sweet roasted note lingering nicely. The fine stone-milled texture dissolves without any clumping, which is more than I can say for most matcha I've tried.