Matcha - Stone Ground by Granite

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Matcha - Stone Ground by Granite

33.50

$0.67 Per Cup

50 Grams (1.76 Ounces) / 50 two ounce cups

Origin: Kilugawa City in Shizuoka, Japan

Farm Name: Hattori Farm

Farmer: Yoshiaki Hattori and Kunikazu Mochitani

Cultivation Method: All Natural

This isn't your typical Matcha, it will leave you saying, "Wow, so this is what Matcha is supposed to taste like!"  It is a single-estate Matcha, which is incredibly rare since there are very few factories in Japan that process tencha leaves to make Matcha.  However the Hattori farm does their own processing with their own leaves and the results are outstanding to say the least.  This Matcha is a blend of 7 types of the Camellia Sinensis plant, called cultivars, all of which are grown on the Hattori farm.  They take a lot of care in growing and processing the tea leaves, they even have solar panels that power their factory that also shade some of their tea plants before they are harvested!

This Matcha has a deep, vibrant, forest green color and it froths easily.  It has a grassy, seaweed, vegetable taste to it, as you would expect with a Matcha.  Where it surprises you is in how well balanced this Matcha is, it's extremely smooth, sweet, easy to drink, and it has very little bitterness to it.  It will leave you with a giant smile on your face wanting more.  

Hattori farms is run by Yoshiaki Hattori and Kunikazu Mochitani and is located in Kilugawa City in Shizuoka Japan at an elevation of 110 Meters (330 feet).  They are committed to creating teas that are grown without the use of any chemicals and they try to be as sustainable as possible.  They have even installed solar panels that power their factory and also shade some of their tea plants, instead of the traditional cloth shading that is normally found to shade tea plants.  They grind their tea leaves using a traditional granite stone mill that grinds the tea leaves at a low speed.  This keeps the tea leaves from heating up during grinding which keeps the taste of the tea from changing due to high heat and it keeps the nutritional value of the tea intact.  These traditional granite mills also grind the tea leaves into an ultra fine powder, much more fine than you typically find in modern Matchas.  

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Steeping and Storage

Use 2 Chasaku's (Chasaku is a Matcha Tea Scoop, if you don't have this use 3/4 Tsp or 1 Gram) of Matcha per 2 ounces of water.  Sift the Matcha thru a mesh screen (to break up clumps) into a Chawan (tea bowl) or a soup bowl.  Add water ranging from 145 to 175 degrees to the bowl and whisk with a Chasen (Matcha Whisk).

Keep in mind that these steeping instructions are merely a suggested starting point.  Everyone has different tastes and preferences and you can adjust the amount of tea used and the steep time accordingly.  If you would like your tea to have a stronger taste and be thicker, add more Matcha.  Conversely, if it is too strong or too thick of a liquid, use less Matcha.  In our experience, you get better results with using too much Matcha than too little.  However, everyone is different and it is quite fun to play with the temperature of the water and amounts of Matcha used to bring out different tastes and textures in the tea!

Matcha should be stored in a cool, dark, and dry environment away from strong odors that the tea will most certainly absorb (do not store in the refrigerator or spice cabinet).  It is best to store it in an air tight container as this will reduce the amount of oxygen that interacts with the tea and thus preserving its life.