Mmmm! Matcha! I’ve been sent home early with a hearty Happy Holidays and orders to take some time to go shopping. I have no holiday shopping to do and so I decided to make myself a wonderful cup of matcha and sit cozily at home and write. I prepared it thick this afternoon and its lovely grassy sweetness is making a good day even better. No bitterness. No astringency. Just sweet, lovely matcha. Mmmmm!
Matcha Miyabi
Den’s Matcha Miyabi is a high quality Matcha and is often used for the official tea ceremony. Our Matcha Miyabi brews a thick matcha called Koicha. It is very thick and creamy with a full flavor of sweetness, and is distinguished by its bright green color.
Origin: Nishio, Aichi
Harvest: First
Species: YabukitaTasting Profile:
It has no astringency or bitterness. It is a creamy liquid with a rich and thick sweetness that remains in your mouth well after the last sip.Den’s Preferred Brewing:
Water: 3oz @ 180F
Matcha: 1 gram or 1 scoop of Chashaku or 1 1/2 rounded teaspoonWhisk the Matcha well with Chasen (Bamboo whisk). See “Making Matcha”







