MATSUKO

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$18$20

Clear

Description
MATSUKO is a ceremonial grade matcha made with a single-estate blend of the Yabukita and Yutaka Midori cultivars. Its creamy mouthfeel is accented with a hint of bitterness and a sweet finish. This matcha is produced by Kogacha Gyo, the family-operated business of Koga san based in Yame. MATSUKO exemplifies the tastes of Kagoshima and has notes of artichoke, moss, and fresh cut grass, with hints of toasted hazelnut.

Organic matcha is rare in Japan in general, and in Kyushu in particular. The leaves of this high-grade ceremonial matcha come from a single estate in southern Kagoshima, and are selected by the skilled tea masters of Koga Cha Gyo in Yame.

Producer

KOGA CHA GYOU
Origin
100% Japanese tea from Yame
Quality and Type
High-Grade Organic Matcha
Organic:
Yes, JAS certification
Cultivars
Yabukita, Yutaka-Midori

Tasting Notes

Packing
Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.

Conservation

Unopened
6 months

Opened
6 weeks

Preparation

Tea quantity
2g /0.07oz

Water quantity
70ml /2.37oz

Temperature
80C / 176F

Brewing time
0s

Reviews

Reviews

  1. Eden Solomonov (verified owner)

    I really loved that matcha. It has a rich and earthy unique taste, that light green color is amazing. Plus, easy to blend to a creamy a good cup of matcha latte. It’s not my first time buying a matcha with such a good quality, and that is very fair price. Love it!

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Tasting Guide

sweetness

A sweet-tasting tea is a very light tea that leaves a sensation of natural sweetness in the mouth.

UMami

Although there is no official translation of the word “umami”, some call it “savory taste”: it leaves a mild and lasting pleasant brothy after taste and is recognized as one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It also induces salivation and a furriness sensation on the tongue, stimulating the throat, the roof and the back of the mouth.

BITTERNESS

The natural bitterness of green tea comes from the way it is made. Unlike black and oolong teas, green teas are made from the unfermented leaves of the tea plant, which keeps the antioxidants intact, but also gives them the bitter taste. This bitterness can be regulated with the water temperature : the higher the more bitter and vice-versa.

CAFFEINE

Caffeine is a naturally-occurring stimulant, found in several plants. Caffeine is water soluble, and is extracted into the brewed cup when preparing tea. In most cases, tea has much less caffeine than coffee.

CATECHINS

Catechins are a type of polyphenol (EGCG) and are the main astringency component in green tea, long known as tannins. In order to release more catechins you will need higher brewing temperature at around 80 but this will also increase the astringency and bitterness of your tea because of the caffeine. Dont use such temperatures for Gyokuro.

THEANINE

L-theanine (here referred to as theanine) is an amino acid that has a relaxing, but not sedating, effect. It is renowned for its ability to put you in the ideal state of calm attentiveness. It can sharpen focus, while reducing stress and enhancing overall well-being. Theanine can interact with caffeine, allowing a smaller dose of caffeine to have a stronger effect in terms of boosting concentration and alertness.

ASTRINGENCY

L-theanine (here referred to as theanine) is an amino acid that has a relaxing, but not sedating, effect. It is renowned for its ability to put you in the ideal state of calm attentiveness. It can sharpen focus, while reducing stress and enhancing overall well-being. Theanine can interact with caffeine, allowing a smaller dose of caffeine to have a stronger effect in terms of boosting concentration and alertness.

Related Products

MATSUKO

$18$20

Clear

Description
MATSUKO is a ceremonial grade matcha made with a single-estate blend of the Yabukita and Yutaka Midori cultivars. Its creamy mouthfeel is accented with a hint of bitterness and a sweet finish. This matcha is produced by Kogacha Gyo, the family-operated business of Koga san based in Yame. MATSUKO exemplifies the tastes of Kagoshima and has notes of artichoke, moss, and fresh cut grass, with hints of toasted hazelnut.

Organic matcha is rare in Japan in general, and in Kyushu in particular. The leaves of this high-grade ceremonial matcha come from a single estate in southern Kagoshima, and are selected by the skilled tea masters of Koga Cha Gyo in Yame.

Producer

KOGA CHA GYOU
Origin
100% Japanese tea from Yame
Quality and Type
High-Grade Organic Matcha
Organic:
Yes, JAS certification
Cultivars
Yabukita, Yutaka-Midori

Tasting Notes

Packing
Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.

Conservation

Unopened
6 months

Opened
6 weeks

Preparation

Tea quantity
2g /0.07oz

Water quantity
70ml /2.37oz

Temperature
80C / 176F

Brewing time
0s

 

 

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"Tea is nought but this: first you heat the water,
then you make the tea.
Then you drink it properly.
That is all you need to know."
Sen no Rikyu

 

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