Our signature ceremonial-grade matcha is artisan roasted to produce a rich, creamy body and smooth mouthfeel not unlike a perfectly brewed espresso
Boasting the deepest shade of green reminiscent of Japanese pine trees, Matsu™ is characterised by its captivating roasted aromas brought to the fore by our artisanal roasting technique handed down through generations of matcha sommeliers. The result is a deeply rich and complex symphony of flavours, with notes of 'umami' and savoury-sweet undertones that round out the intensity of the roast, culminating in an exquisite blend with a full body and long, creamy finish.
Matsu™ is ideal for both koicha and usucha preparation. (20g · 20 Servings)
Usucha (thin version): place 1 scoop (~1g) of matcha into bowl; wet with a little water and knead using chasen whisk until a smooth paste forms (press the whisk up against the side of the bowl to break up any lumps); add 70-100ml of 65˚C / 150˚F (not boiled) water and mix until desired consistency. *To create a foamy texture, briskly whisk back and forth until frothy lather forms on surface; for flat texture, stir in a firm circular motion.
Koicha (thick version): double the amount of matcha used for Usucha while adding only half the amount of water.
- Store in a cool dry place, away from moisture, sunlight, and odours
- Refrigerate after opening for maximum flavour and potency