Nishio region in Aichi Prefecture is one of three premium matcha producing origins alongside Uji, Kyoto and Yame, Fukuoka. Nishio area is blessed with a lavish display of nature that makes it perfect for the Matcha making: water supply from the Yahagigawa river, the rich soil that is carried and deposited by the river, and the mild climate. Over 90% of all the tea leaves cultivated in the Nishio region is Tencha, the ingredient of Matcha. This shows how Nishio is dedicated to the Matcha making.
Wabi Premium Nishio Usucha Matcha has vibrant green color, elegant vegetal aroma, smooth umami, rich balanced flavor and a long finish. Perfect for sado practice, enjoyed as usucha (thin matcha), cold brew, cokctails and mocktails, in your favorite barista preparations or premium desserts (matcha cheese cake, matcha parfait, matcha gelato)
* comes in green or silver foil.
| Size | 100 g |
|---|
How to make usucha matcha
2-3g
50-60ml
80-85C
Prepare chasen by pouring warm water into chawan matcha bowl and dipping matcha whisk to moist it. Remove the water. Sift 2-3 g of matcha powder into chawan to open up the aromas and ameliorate the process of whisking and forming a foam. Add 50-60ml of water at 80-85C. Gently mix matcha powder and water. Continue with zig-zag pattern whisking until a smooth foam is formed.
د.إ165.00
