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This is a seasonal Matcha from Uji, Outside of Kyoto (Japan). Seasonal teas are pretty popular in Japan to add excitement and anticipation throughout the years (and drive consumers to purchase tea during the hot summer months).

Uji based Marukyu-Koyamaen is a reputable tea manufacturer and produces unarguably some of the best tea in Japan. I received this tea as a gift from a good friend in Japan…any way, on to the tasting.

The tea is ground to a slightly finer consistency than traditional matcha. I actually thought this would produce clumping in the cold water as I’ve heard that finely ground teas produce more “Static Cling” than other teas and can cause the particles to stick together. I have not experienced that with this tea. I sifted about 3.5 grams of matcha into a bowl and slowly added cold filtered water. I made a slight paste and really noticed the aroma. Its quite savory…i would describe the aroma as heady…mowed grass, roasted nuts and slight savory twang.

Matcha made with cold water produces foam, but less than hot water. The tea was easy to whisk and after about 20 seconds, a slight foam was appeared on the surface. The color is amazing: a deep thick forest green. The tea is very velvety…it has a distinct “cream” note. The aroma is slightly muted (I think due to the cold water) but it has a fresh and grassy taste. This matcha had little astringency (perhaps also due to the cold water?) and is definitely refreshing! Drinking cold matcha, which has a creaminess and a certain weight on your tongue, seems so similar to milk.

If you can find this tea…go for it!

Preparation
Iced 0 min, 15 sec

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I love tea, music, design, and art. Owner of Tea Wing, a tea and design company focused on the best teas from Japan.

I love all tea, but Japanese greens, Chinese black and Puerh, and Tiawanese oolongs are usually at the top of my list.

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Brooklyn, NY

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http://teawing.co

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