A Chinese Matcha, cultivated organically on the Tai Shan Tea Plantation located in the north-western part of the Province Zhejiang. Just like is done with high quality Gyokuros, the selected tea shrubs are kept in the shade for some time before plucking in order to increase their chlorophyll content. Compared to the Japanese production, this fair-coloured, reed-green and finely powdered Matcha offers a rather robust character with lots of volume and the authentic acerbity of typical green teas. The bowl turns moss green in colour, with a strong and fresh bouquet as well as a slight tartness in the aftertaste.
Use 1 heaped teaspoon per cup / 3 level tsp per1 litre and steep for 1 - 2 minutes in 80° - 90°C water.