Single origin · Uji, Kyoto
Shade, stone and time
First harvest matcha, ground on granite at fifteen grams an hour. No blends, no sugar, and the milling date printed on every tin.
- Origin
- Uji, Kyoto
- Harvest
- Ichibancha, May
- Milling
- Granite stone
- Shading
- 20 days prior
Three grades
Each one does a different job
The process
Fifteen grams an hour
A granite mill turns at thirty revolutions a minute. Any faster and the heat scorches the leaf and the matcha turns bitter. A thirty gram tin is two hours of stone, and that is why there is no way to rush it.
- Mill
- 30 rpm
- Temperature
- Under 30 °C
- Lot
- UJI-2608-C
Preparation
Three steps, ninety seconds
You do not need a ceremony set for this to work. You need water that is not boiling and a bit of wrist.
- 01
Sift
Two grams through a fine sieve. This is what prevents clumps, and it is the step nearly everyone skips.
- 02
Pour
Sixty millilitres at 75 °C. Boiling water turns matcha bitter and there is no recovering from it.
- 03
Whisk
In a zigzag rather than circles, about fifteen seconds, until foam covers the whole surface.
Start with the ceremonial
If this is your first time, CM-01 is the one that teaches you what good matcha tastes like.