Organic Kuruka Matcha
In the cup: a rich aroma, strong umami and sweetness balanced with a light astringency. Great on its own or enjoyed as a Matcha latte—hot or cold.
This organic Matcha is produced in Kirishima, Kagoshima by Mr. Koichi Henta. It is a ceremonial grade Matcha made from the Saemidori cultivar. It is shade grown for 21-35 days prior to harvest, then stone ground from its Tencha base.
‘Kuruka’ can be translated to ‘fragrance of darkness’—the subtle and alluring scents that linger in shadowy realms.
The tea farm is located at the foot of Mount Kirishima in Kirishima, Kagoshima. Mr. Satoru Henta founded the farm in 1968 and today it is owned and run by Satoru’s son, Mr. Koichi Henta. Mr. Koichi Henta is specialized in organic tea farming and oversees the production by making small adjustments by hand and paying close attention to daily weather, temperature and changes in the ecosystem – as well as using a compost made by Mr. Koichi Henta himself.
In the cup: a rich aroma, strong umami and sweetness balanced with a light astringency. Great on its own or enjoyed as a Matcha latte—hot or cold.
This organic Matcha is produced in Kirishima, Kagoshima by Mr. Koichi Henta. It is a ceremonial grade Matcha made from the Saemidori cultivar. It is shade grown for 21-35 days prior to harvest, then stone ground from its Tencha base.
‘Kuruka’ can be translated to ‘fragrance of darkness’—the subtle and alluring scents that linger in shadowy realms.
The tea farm is located at the foot of Mount Kirishima in Kirishima, Kagoshima. Mr. Satoru Henta founded the farm in 1968 and today it is owned and run by Satoru’s son, Mr. Koichi Henta. Mr. Koichi Henta is specialized in organic tea farming and oversees the production by making small adjustments by hand and paying close attention to daily weather, temperature and changes in the ecosystem – as well as using a compost made by Mr. Koichi Henta himself.
In the cup: a rich aroma, strong umami and sweetness balanced with a light astringency. Great on its own or enjoyed as a Matcha latte—hot or cold.
This organic Matcha is produced in Kirishima, Kagoshima by Mr. Koichi Henta. It is a ceremonial grade Matcha made from the Saemidori cultivar. It is shade grown for 21-35 days prior to harvest, then stone ground from its Tencha base.
‘Kuruka’ can be translated to ‘fragrance of darkness’—the subtle and alluring scents that linger in shadowy realms.
The tea farm is located at the foot of Mount Kirishima in Kirishima, Kagoshima. Mr. Satoru Henta founded the farm in 1968 and today it is owned and run by Satoru’s son, Mr. Koichi Henta. Mr. Koichi Henta is specialized in organic tea farming and oversees the production by making small adjustments by hand and paying close attention to daily weather, temperature and changes in the ecosystem – as well as using a compost made by Mr. Koichi Henta himself.
-
Use 2g / 100 ml water / 80°C
Bring 100 ml of water to a full boil
Pour hot water in to your chawan (matcha bowl) and soak your chasen (bamboo whisk)
Dry of your chawan and add the sifted matcha powder to your chawan
Once the water has cooled to around 80°C, pour it over the matcha powder.
Using your wrist, whisk the tea to produce a fine froth. -
Packaging: 40g, Bag
Tea: Organic Ceremonial Grade Matcha
Cultivar: Saemidori
Production method: Stone-ground
Origin: Kirishima, Kagoshima
Producer: Henta Seicha by Mr. Hoichi Henta
Nettovægt: 40g
Ingredienser: Økologisk Grøn Te Pulver
Oprindelse: Kirishima, Kagoshima
Producent: Henta Seicha
Opbevares tørt og køligt
