preparation
matcha latte
2g sifted matcha, 25 ml water at 80°C, whisk for 10-15 sec., pour and add 120 ml of frothed hot milk (dairy or plant-based) to the base, stir.
▪ tip : barista oat milk, fine foam and perfect stability for lattes.
usucha
1g sifted matcha, 60 ml water at 80°C, whisk for 10-15 sec.
iced matcha latte
2g sifted matcha, 25ml water at 80°C, whisk for 10-15 sec., pour and add 120ml of cold milk to the base, stir then pour into the final glass containing 150g of ice, wait 10 sec., serve.
▪ tip : do not fill the glass to the brim to prevent the ice from floating too much.
producer
The Kirishima region, in Kagoshima Prefecture, has long been recognized as one of the great terroirs of Japanese tea.
Kirishima teas are born at the foot of the sacred mountains of Japanese mythology. Between volcanic lands, morning mists, and pure waters, the tea gardens of Kirishima give rise to teas of remarkable finesse and great aromatic depth.
The producer from whom we source directly and whom we visit regularly pays particular attention to the quality of each production. Each batch is systematically tasted and validated by the manager of the operation himself, ensuring consistency and uncompromising standards.
We hope that each cup will allow you to feel the purity of the air of Kirishima, its preserved nature, and its almost sacred atmosphere. These teas offer a luminous freshness, a beautiful aromatic transparency, and a delicate umami that faithfully reflect the unique character of this exceptional region.