Acala Tea Co.
"Venus of Fortune" Yame Matcha Premium
"Venus of Fortune" Yame Matcha Premium
Couldn't load pickup availability
Venus of Fortune is produced by a master artisan from the Yame region, which is located in the Fukuoka Prefecture on Japan's southernmost island of Kyushu. The area's warm temperature days and low temperature nights are the perfect growing conditions for high quality tea. In the last twenty years, Yame has received numerous awards for tea production.
Venus of Fortune is made by using the youngest leaves from the First Flush harvest season of the year. The leaves from Okumidori, Saemidori, Tsuyuhikari, Okuyutaka and Yabukita tea bushes are picked, steamed, dried and blended before ground into fine powder in stone mills called "usu."
Yame Matcha Premium is a great choice for making beverages like ujicha (thin tea), matcha lattes, or cocktail infusions. It offers a twist in traditional flavors for desserts like tiramisu, muffins, milk pudding, ice cream, lava cake, cheesecake, and brownies (see Brewing Recommendations).
Tea Specifics
Tea Specifics
First Flush leaves from Okumidori, Saemidori, Tsuyuhikari, Okuyutaka and Yabukita.
Stone ground into fine powder using a Usu (mortar).
Yame region, Fukuoka Prefecture, Kyushu Island, Japan.
Matcha contains between 19-44mg of caffeine. One milligram of the most high-quality matcha contains about 34mg of caffeine.
Store Matcha in the refrigerator and use soon after opening for full enjoyment.
Tasting Notes
Tasting Notes
Nutty, sesame flavor, sweet, complex
Brewing Recommendations
Brewing Recommendations
Usucha (Thin Matcha): Boil water to 176F/80C. Add 2 chasaku scoops (1 tsp or 2g) of matcha powder to a matcha bowl/chawan. Add 1 TBSP (14ml or 0.5 oz) and mix into a paste with a matcha whisk for 30 seconds (like you are painting the bottom of the bowl). Then add 4 TBSP (56ml or 2 oz) of water to the paste and whisk until small bubbles appear. RECOMMENDED: Sift matcha powder prior to adding to matcha bowl to prevent clotting.
Koicha (Thick Matcha): Boil water to 176F/80C. Add 4 chasaku scoops (2 tsp or 4g) of matcha powder to a matcha bowl/chawan. Add 1 TBSP (14ml or 0.5 oz) of water and mix into a paste with a matcha whisk for 30 seconds (like you are painting the bottom of the bowl). Then add 8 TBSP (118ml or 4 oz) of water to the paste and whisk until small bubbles appear. RECOMMENDED: Sift matcha powder prior to adding to matcha bowl to prevent clotting.
Latte: Prepare usucha as directed above. Add 1/2 cup steamed milk. Top with frothed milk and sprinkle with granulated ho
