Tsuji-san Tasting Bundle
- Description
- Tasting Notes
- How to Make Matcha
Mizuba is honored to be one of the few tea companies to whom legendary matcha farmer, Tsuji-san, sells his premier, hand-harvested matcha. With immense gratitude and care, we present you the opportunity to taste two of his single-estate, unblended, single-cultivar teas: Uji Hikari Matcha and Samidori Matcha.
Uji Hikari is a fairly uncommon cultivar in Japanese tea, making this matcha a very special treat and the chance to truly taste a singular flavor.
Samidori is a signature cultivar of Uji, Japan, and its versatility is showcased by many growers because it is absolutely delicious! However, Tsuji-san’s acclaimed technical skill makes this unblended matcha soar even higher above the rest.
Enjoy both of these stunning matcha teas as both koicha and usucha.
How to brew:
- Warm your chawan tea bowl with hot water.
- Place 1.5-2g (1 tsp) of matcha into your chawan.
- Add 1 ounce of 160ºF-175ºF water to the tea and make koicha (a thick paste).
- Add about another 1.5-2 ounces of water.
- Whisk with your chasen until the tea is fully aerated to make usucha.
- Enjoy!
Interested in making lattes or tea on the go? Check out our videos.
Pairs Perfectly With:
Non-GMO, certified radiation & heavy metal free. Suitable for koicha preparation.
Size: Two 30g tins (30 servings)
宇治ひかり抹茶
How To Make Matcha
Follow our simple guide below to make the most delicious Mizuba matcha! You can also see video guides here — including our favorite latte recipe.
It's time to make matcha! Spoon two chashaku scoops (1 tsp) into your matcha bowl or cup.
Add 1 oz. 160-175º F water. Work chasen (bamboo whisk) in a circle to make a paste.
Add another 2-4 oz. water and whisk the tea in an M-shape motion until frothy. Enjoy!
Stone Milled
All Mizuba matcha is stone milled in Japan. This time-intensive process leads to a depth of flavor not found in conventional teas.
Which tea is right for me?
Our handy chart will help you find your new favorite matcha.
