From the Katō Family in Uji, Kyoto to your cup. This is a perfectly smooth ceremonial grade spring harvest from the finest growing region in Japan.
The spring harvest is regarded as the highest quality with very little astringency. It has a strong umami flavour with a delicate sweetness. The Katō Matcha Spring is such high quality that it drinks perfectly on its own as a tea.
Preparation: 1) Sift* half a teaspoon of Katō Matcha Spring into a preheated vessel2) Add 1oz of 75ºC water3) Whisk to create a consistent level of foam 4) Top up with desired amount of hot water *the sifting process is not crucial, it simply helps break up the tea evenly and ensures a more consistent Matcha paste
