G-JP-030

Matcha (Ceremonial Grade)

抹茶

Shaded stone-ground powder, from Uji, Japan.

Green tea

Matcha (Ceremonial Grade) is strongest on umami, body and smoothness. Typical tasting words: steamed greens, edamame, nori, broth, cream. Refined over centuries within the Japanese tea ceremony (chanoyu) following techniques brought from Song dynasty China by Eisai. Traditionally whisked in a chawan using a bamboo chasen as either thin tea (usucha) or thick tea (koicha).

Also known as Koicha, Usucha and Uji matcha.

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The profile

Taste, 0 to 5

sweetness4bitterness2astringency1umami5brightness1body5smoothness5aroma intensity4finish length5

Flavour families, 0 to 5

floral0fruity0vegetal4marine4nutty1toasty0malty0honey0spicy0woody0earthy0smoky0creamy4citrus0stone fruit0tropical0cocoa1caramel0

Facts

Origin: Uji, Japan
Plant: Camellia sinensis var. sinensis, Samidori, Asahi, or Okumidori
Harvest: Spring first flush
Elevation: low
Oxidation: 0 to 1%
Roast: unroasted
Leaf: powder
Price band: premium
Availability: common
Ageing: not for ageing
Forgiving to brew: 2 of 5
L-theanine: high

Made by: shading, then harvesting, then steaming, then drying, then destemming, then granite stone grinding.

Caffeine

A cup of Matcha (Ceremonial Grade) carries a typical estimate of 68 mg of caffeine, within a range of 50 to 85 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	5 g	70 to 80 °C	20 s
Cold brew, 250 ml	3.8 g	Fridge	1 to 2 hours

Up to 1 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
meditation
morning
study_focus

Pairs with sweets and pastry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.