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“Morning Matcha Round-up! This is a new (to me) matcha from Camellia Sinensis that I decided to pick up recently. I’ve now tried four matchas that they carry, and based on snap judgement and first...” Read full tasting note
Here is a high-grade ceremonial matcha from the Uji province. This Japanese green tea combining the Saemidori and Asahi cultivars is produced with great finesse that gives a creamy texture to the emulsion.
The herbal flavours are reminiscent of freshly shelled peas, balanced with the sweet taste of pumpkin flesh. Slightly marine accents are joined by aromas of almonds that coat the palate. The long floral finish adds to the richness of this tea.
A rapid increase in concentration.
For maximum freshness, matcha should be used within 6 months of opening and stored in a cool place.
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Morning Matcha Round-up!
This is a new (to me) matcha from Camellia Sinensis that I decided to pick up recently. I’ve now tried four matchas that they carry, and based on snap judgement and first impression this might be my favourite? Unsurprisingly, that’s probably because I found it to be the nuttiest of the four. Not, like, smack you in the face sesame/tahini nutty like some of the Yame I adore, but definitely that milky sweet almond note that CS describes in the copy for the matcha. Excited to get to know this one a little better!
You’ll notice that I have baklava on my teacup here, but I actually ate this after finishing the matcha because I wanted to make sure I was tasting the tea unadulterated for this first sampling.
Tea Photo: https://www.instagram.com/p/DT3SQWOCSSz/?img_index=1 (Third Pic)
Song Pairing: https://www.youtube.com/watch?v=N-KAyuoxTJA
