Shinto Matcha
SHINTO MATCHA is a harmonious blend of spring (first flush) and summer harvests (second flush), creating a drink that tastes both delicate and intense. You can enjoy it pure or as a matcha latte.
The preparation
Sift the matcha powder into a bowl and add hot (but not boiling) water. Whisk the matcha until it's frothy. For the best results, use M-shaped moves with your wrist rather than a circular move. To make a matcha latte, pour the mixture over milk.
- Amount of Tea: 1 Tea Spoons 60ml water
- Temperature: 70°C
- Brewing Time: 15-25 seconds
The processing
Three weeks before harvest, the tea plants are shaded with nets to develop their unparalleled sweet umami flavor. After harvesting, the leaves undergo de-stemming and deveining resulting into Tencha. Using traditional stone mills, the tencha is carefully ground into fine matcha powder.
The origin of the tea
Located at the southern tip of the Japanese volcanic island of Kyushu, the celebrated tea-growing region of Kagoshima boasts excellent conditions for tea cultivation, with ample rainfall and a warm climate. The region has gained a stellar reputation through its innovative farming techniques and dedication to producing high-quality varieties, especially Matcha, Gyokuro, and Sencha.
