Saboreatey Cafe Japanese Usucha Matcha – Ceremonial Grade (100g)

Saboreatey Cafe Japanese Usucha Matcha – Ceremonial Grade (100g)Saboreatey y Cafes Japanese Usucha Matcha is a premium quality green tea powder, grown and processed in the mountains of Uji, Japana region globally renowned for producing the finest tea. This expression is classified as Ceremonial Grade, ensuring it is crafted exclusively from the youngest, first harvest leaves. These hand picked leaves are meticulously stone ground to preserve their vibrant emerald green color and a sophisticated flavour profile

Saboreatey y Cafe’s Japanese Usucha Matcha is a premium-quality green tea powder, grown and processed in the mountains of Uji, Japan—a region globally renowned for producing the finest tea. This expression is classified as Ceremonial Grade, ensuring it is crafted exclusively from the youngest, first-harvest leaves. These hand-picked leaves are meticulously stone-ground to preserve their vibrant emerald-green color and a sophisticated flavour profile that balances natural sweetness with a rich, creamy umami finish.

The designation Usucha ("thin tea") indicates that this matcha is specifically intended for the traditional Japanese tea ceremony's lighter preparation style, characterised by a smooth texture and negligible bitterness.

Origin: Uji, Kyoto Prefecture, Japan.
Grade: Ceremonial (Premium First Harvest).
Variety: Usucha (Thin Tea style).
Certifications: 100% Organic (JAS Japan and Soil Association UK certified).
Net Weight: 100g (Typically supplied in a sealed tin).
Ingredients: 100% Organic Matcha Green Tea (No additives, sugars, or preservatives).
Nutritional Highlights: Rich in L-Theanine and EGCG antioxidants, promoting sustained mental clarity and "calm energy" without the jittery effects associated with coffee.
Packaging: Hermetically sealed metallic tin to protect the fine powder from oxidation and light degradation.
Preparation Tip: For the perfect bowl of Usucha, sift 1.5g (approx. 1 tsp) of matcha into a bowl, add 60-70ml of hot water (approx. 80°C), and whisk vigorously in a "W" motion using a bamboo whisk until a fine, frothy layer forms on the surface.