Description

We are particularly proud of our JADE matcha. It took us quite a while to find the right matcha for our more exclusive JADE tea range. Demand for matcha is extremely high worldwide, so suppliers are becoming increasingly strict about who is allowed to buy their matcha. We had had our eye on a matcha from the Uji region for quite some time. The matcha grown here is renowned for its umami profile and sweet undertones.

Uji is sometimes referred to as the cradle of matcha – and rightly so. Tea has been cultivated in the hills around Uji, just south of Kyoto, for over 800 years. This region is the birthplace of Japanese tea culture. It was here that the techniques were developed which still form the basis of the highest-quality matcha today – what we also call ceremonial matcha.
What makes Uji so special is the combination of a mild, misty microclimate, mineral-rich river soil and the centuries-old expertise passed down from generation to generation. Just before the harvest, the tea bushes are shaded for a few weeks, causing the plant to produce more chlorophyll and L-theanine, which gives Uji matcha its characteristic deep green colour and that gentle, umami-rich sweetness, without any bitterness.

To preserve the quality of this wonderful matcha, it is best to heat it to a maximum of 70 degrees Celsius. Whisk it with a matcha whisk or chasen. Perfect for drinking on its own or with your choice of milk to make a delicious matcha latte. Enjoy it hot or cold with ice. The JADE matcha retains its excellent flavour in every form.

Ingredients

Ceremonial Matcha from Japan