Stone-ground from first-harvest leaves in Uji, Japan, this ceremonial-grade matcha whisks into a vivid, umami-forward cup with none of the bitterness of lower grades. One tin makes roughly 25 bowls.
Sift 1–2 tsp of matcha into a bowl. Add 60ml water just off the boil (around 80°C). Whisk briskly in a W-motion until frothy, about 15–20 seconds. Drink immediately for the brightest flavour.
Tastes like the ceremonial-grade matcha I had in Kyoto. Genuinely didn't expect that from an Indian brand.
Vivid green, whisks up beautifully, and the tin keeps it fresh. Repurchasing already.
Excellent quality for the price. Slightly grassier than I expected but grew on me by the third cup.