Think honeydew melon, garden greens, and a thick green froth when you think of this matcha. This is a shade-grown ceremonial green tea from Japan.
Grown under shade in the gardens of Wazuka Valley, south of Uji, Jobetsugi comes from a region that has made matcha for centuries. The leaves are picked in the first spring harvest, when the savory umami in the cup is at its peak, then air-dried into the raw leaf called tencha. Stone mills grind that Tencha to powder slowly, stone turning against stone, and a single small tin takes close to two hours. What remains is a fine, brilliant-green powder, meant to be whisked into a bowl, not steeped in a pot.
Ingredients: Green tea
Taste
Honeydew melon and garden green
Honeydew melon comes first, then spinach and garden greens, with a savory thread of umami underneath. Whisked, the bowl turns thick, frothy, and brilliant green. Light enough for every day, with enough body to hold its own in milk.
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How to make your matcha:
1. Measure 2 grams, about a teaspoon, into a bowl or wide cup. For ideal results, sift through a strainer to prevent clumping.
2. Pour 120 ml (4 oz.) of 175ºF water over the matcha powder.
3. Whisk briskly until smooth and frothy. A bamboo whisk is traditional, a small frother or a lidded jar also works.
4. Drink your matcha while it's still foamy and warm.
Where it's grown: Uji, Japan
Chosen at the Tasting Table
Fine matcha comes from Japan's traditional growing regions, but origin alone doesn't earn a place in this collection. Every tea is whisked and tasted at the Harney table, and tasted again, until it proves itself bowl after bowl. The grades run from everyday to ceremonial, and the standard holds for all of them. Sourced from a family who has been making Matcha for nearly 400 years.
Shaded fields in Uji
Grown in the Uji area, Japan's oldest matcha region, and shaded before harvest for a deep green color and a rounded, mellow cup.
Stone-milled
The shaded leaves are ground between granite stones turning slow enough to stay cool, which is what keeps the powder this fine and this green.
Chosen to Harney standards
Sourced and tasted to the same standards as all of our teas, as we've done since 1983.