Xay đá từ các giống chè Asatsuyu, Saemidori, Yutakamidori và Yabukita. Vị đậm đà và béo ngậy, với chút hương rang ngọt dịu.
Hương thơm: Sô cô la trắng, vị thảo mộc ngọt, umami nhẹ
Vị: Hạt phỉ đậm đà, vị thảo mộc
Xuất xứ: Kagoshima, Nhật Bản
Cách pha: Rây matcha vào bát, thêm nước 165°F, khuấy đều
Usucha dùng hằng ngày: 2g matcha, 6 fl oz nước
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.