Acala Tea Co.
"Spring Bud" Uji Matcha Supreme
"Spring Bud" Uji Matcha Supreme
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The First Flush is the first harvest season, which begins each year in Mid-April and ends in May. The First Flush are the youngest leaves that appear after the bushes have been dormant during winter. Spring Bud Matcha is made using leaves from the first flush harvesting. These tea bushes are grown in the shade just like Gyokuro to ensure their light green color and sweet taste. The leaves are finely ground by a special stone mill.
The quality of this matcha is suitable for a daily drinker and Japanese Tea Ceremony.
Tea Specifics
Tea Specifics
Uji, Kyoto Region, Japan
Harvest: First Flush
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
Vegetal, Wheat Grass, Fresh, Light Color, Uplifting, Bright Feeling
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 (40ml 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 honey.
