Uji Barista Matcha
Grade: Latte Grade
Processing: Cutting - Milled
Origin: Uji, Kyoto, Japan
QUANTITY:
250 Grams (125 servings)
When we first sampled this Matcha we were truly shocked to learn that it is second harvest Matcha. Although we typically don't buy Matchas from second harvest, this Yabukita Matcha is unbelievably tasty with a very rich balance of sweet, floral, and light bitterness. Coming from Uji, Japan (the worlds most coveted region for growing Matcha) this tea is marked at a great price lending it flexibility to drink straight, as a latte, smoothies, Boba, lemonade, even cook with it if you’d like.
Our Uji Matcha barista edition is a perfectly balanced Matcha suitable for the Matcha connoisseur or for the Matcha "first timers.
- Matcha Brewing Instructions
Usucha: 2gr ( 1tsp ) Matcha + 2.5 oz water at 165* to 190*
Koicha: 4gr ( 2tsp )Matcha + 1.5 oz water. at 165*
Americano: 2gr ( 1tsp ) Matcha + 1.5oz Water, Whisk and complete with desired water amount.
Latte: 3gr ( 1.5tsp ) Matcha + 1.5oz water Whisk then complete with desired milk.
Other: We suggest using 2-3 grams for other uses. Depends on you really.
Note: If your Matcha is too strong or too week, try reducing or increasing the Matcha/water amount.
Remember that the hotter the water the bolder infusion.
Matcha Brewing Instructions
Usucha: 2gr ( 1tsp ) Matcha + 2.5 oz water at 165* to 190*
Koicha: 4gr ( 2tsp )Matcha + 1.5 oz water. at 165*
Americano: 2gr ( 1tsp ) Matcha + 1.5oz Water, Whisk and complete with desired water amount.
Latte: 3gr ( 1.5tsp ) Matcha + 1.5oz water Whisk then complete with desired milk.
Other: We suggest using 2-3 grams for other uses. Depends on you really.
Note: If your Matcha is too strong or too week, try reducing or increasing the Matcha/water amount.
Remember that the hotter the water the bolder infusion.