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A stoneground matcha green tea, traditionally whisked and served in the Japanese Tea Ceremony. Made in Aichi by the Ishikawa family, this is one of the few single farm matchas we know of grown without any pesticides or artificial fertilisers.
Aromatic and sharp, with notes of seaweed, leafy vegetables and a pleasant astringency, it is particularly excellent made as usucha (thin tea) where it has a lovely citrus aroma. To make, whisk a small scoopful of tea with water that has been cooled to 80-85°C. Matcha is also wonderful sprinkled on yoghurt or ice-cream, or used in baking.