Stoned milled from the Asatsuyu, Saemidori, Yutakamidori, and Yabukita cultivars. It is intently rich and creamy, with subtle sweet roasted notes.
Aroma: White chocolate, sweet vegetal, light umami
Flavor: Rich hazelnut, vegetal
Origin: Kagoshima, Japan
Preparation: Sift matcha into bowl, add 165°F water, whisk thoroughly
Usucha for Daily Use: 2g matcha, 6 fl oz water
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.