Giuseppe Brothers Matcha - Ceremonial Grade | Matcha Powder

Ceremonial grade matcha from a single ridge in the Omura region of Nagasaki, stone-ground and 100% pure with nothing added.

The Sonogi growing district of Nagasaki has cultivated tea for centuries and still sits well outside the better known Uji and Nishio regions. Cool sea breezes meet the mountain ridgeline there, a microclimate that slows leaf growth and concentrates the qualities ceremonial grade is judged on.

The leaves are shade grown for 30 days before harvest, which drives up chlorophyll and L-theanine and produces a vivid jade powder with a naturally sweet, full bodied umami character and virtually no bitterness. Only the youngest first flush leaves are picked, then stone ground at low speed to protect the colour, aroma and nutrition.

How to prepare it. Sift 1.5 to 2g into a warmed bowl, add 60 to 80ml of water at 70 to 75 degrees, and whisk briskly in a W motion for 20 to 30 seconds until an even foam forms. Traditionally drunk as usucha, or thin tea, though it has the depth to hold up in a latte or in baking.

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