House-Milled Ceremonial Matcha 32 (30g)

This matcha is freshly milled at PARU in San Diego, CA. Each 30 g tin takes approximately one hour to fill. For our first original matcha blend, tea master Masa selected two cultivars: Okumidori (#32), known for its refreshing fragrance, and Samidori, appreciated for its vivid green color and umami taste. Tasting notes are savory, nutty, and smooth. Refrigerate after opening. Details Origin: Kyōtanabe, Kyoto, Japan Cultivars: Okumidori, Samidori Artisan: Masa Seasonally harvested. Mill date: Typically within 1 week of ship or pickup date Ingredients: matcha (ground green tea from tencha) Caffeine level: moderate Net wt: 30 g (approx. 15 servings usucha) Preparation USUCHA ("THIN" MATCHA) AMERICANO • GRASSY + MAXIMUM BENEFITS  Heat 2 oz (¼ cup) spring or filtered water to 175°F / 79°C. If preparing an iced version, you may use cool or cold water. Sift ½ tsp (2–3 g) matcha into chawan (matcha bowl) or katakuchi (spouted bowl), then slowly pour in water. Whisk briskly in a zig-zag motion for 15 sec or until froth appears. Alternatively, you may use an electric frother in a tall beaker. Top with about 6 oz water. HOT LATTE • EARTHY + COMFORTING Follow steps 1–3 for USUCHA. Pour matcha into cup or glass along with 1 tsp maple syrup (optional). Warm ¾ cup (6 oz) your choice of milk and add to matcha. ICED LATTE • RICH, CREAMY + SWEET Follow steps 1–3 for USUCHA. Fill cup with ice, Add ¾ cup (6 oz) your choice of milk (cold or room temperature). Top with tea and gently swirl. About matcha (抹茶) Matcha is made from finely ground shade-grown tea leaves called "tencha." It contains about three times the antioxidants of regular green tea and is an excellent source for powerful catechins such as epigallocatechin gallate (EGCG) that are believed to have cleansing, anti-viral effects.