From the Katō Family in Uji, Kyoto to your cup. This is a perfectly smooth ceremonial grade summer harvest from the finest growing region in Japan.
The Katō Matcha Summer is perfect for the daily Matcha drinker, it pairs excellently with a dash of milk, as a latte or in your morning smoothie.
Preparation: 1) Sift* half a teaspoon of Katō Matcha Spring into a preheated vessel 2) Add 1oz of 75ºC water 3) 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
Region: Uji, Japan
Harvest: Summer
Ingredients: stone-milled Japanese Matcha green tea
