NAGI Matcha – 30 g in a tin

Character:Floral aroma, delicate tea notes, velvety texture, balanced bitterness and subtle umami

Terroir:Shizuoka & Kagoshima, Japan

Harvest:First harvest (Ichibancha), April 2026

Cultivar:Cultivar blend (Okumidori, Saemidori, Saeakari, Tsuyuhikari)

Grinding:Finely ground (800 mesh)

Shading:Full shading for more than 21 days

Certification:JAS-certified

Quality:Ceremonial Grade

NAGI is rooted in Japan's rich tea and matcha heritage. Our matcha comes from the traditional tea-growing regions of Shizuoka and Kagoshima, which offer a fascinating variety of tea cultivars. Nourished by mineral-rich soil and clear spring water, the tea plants grow with a balance of sunlight and gentle shade. This carefully crafted blend brings together the centuries-old knowledge of experienced matcha makers. The harmonious combination of different characteristics creates a distinctive flavour profile. The matcha offers a particularly creamy texture and a silky mouthfeel.

1. Dosage:Put 3 g of quality matcha powder into a bowl (the matcha-to-water ratio is 1:20).
2. Preparation:Add 60 ml of water.(Note: adjust the strength to suit your taste.)
   
3. Whisking (M-shaped movement):Use the Chasen (bamboo whisk) to whisk the matcha briskly in anM-shaped movement– begin with 30 seconds of fast whisking to create a rich, full foam.
4. Refining:Then slow down for about 1 minute to gently refine the foam and smooth out the air bubbles until the texture is silky and fine.
5. Enjoy:
   As an iced latte:Put 120 ml of cold milk and a few ice cubes into a glass. Gently pour the freshly whisked matcha foam over them.As a warm drink:Warm 150 ml of your preferred milk, pour it into a cup and top with the creamy matcha foam.

Matcha is extremely sensitive to heat, air and UV radiation. To best preserve its vibrant colour and full aroma, we recommend keeping matcha in the refrigerator at all times, whether it has already been opened or is still unopened.

• After opening: Use within 3 months .
  
• Unopened: Keeps for at least 1 year .