[NEW] KISEKI Ceremonial Matcha | Tsuyuhikari Cultivar (Refill bag)

Matcha recommended for:

• Usucha (traditional Matcha tea)
• Premium Latte
• Cold Brew Matcha

KISEKI is the latest introduction to our signature Ceremonial Grade Uji Matcha collection, produced using 100% Tsuyuhikari cultivar.

This Matcha perfectly showcases the unique floral characteristics of the Tsuyuhikari cultivar. Expect a rich, full-bodied brew with prominent floral notes that give way to creamy Umami flavours, subtle nutty notes and a gentle vanishing bitterness that keeps you coming back for more. A truly unique Matcha at this price point.

Similarly to our HANAE, our KISEKI has enough delicacy to be whisked into Usucha (traditional Matcha Tea) while also being characterized by a rich body that allows it to be mixed into premium blended drinks, making a great choice for Cold Brew Matcha and high-grade Matcha latte.

• Flavour profile: Rich, floral, Umami. Extremely well balanced. 
• Harvest & Growth: 1st flush (spring) / shade-grown for 20 days.
• Origin: Grown and stone-milled in Uji, Kyoto (Japan)

Storage: Seal package immediately after use and store in a cool dry place, away from sunlight, moisture, and strong odors.

Preparing this Matcha using our Chasen Bamboo Whisk would allow optimal aeration and mixing of the powder, creating a smoother and creamier brew.

Related Collections:

• Matcha Sets and Tools
• Matcha Bowls
• Ceremonial Matcha
• Culinary Matcha

Usu-Cha (traditional Matcha tea):

1. Sift 2g of Matcha into a bowl
2. Wet with 20ml of 80°C water and knead into a paste using a Bamboo Whisk
3. Add more water (50ml) and briskly whisk back and forth until a fine layer of froth forms on the top.
4. Drink immediately.

Coldbrew Iced Matcha: 

1. Sift 2g of Matcha into a shaker filled with 250ml of water
2. Add sweetness (optional) and shake well.
3. Place a few ice cubes into a glass and pour your Matcha over ice.
4. Enjoy your Coldbrew Iced Matcha

Premium Matcha Latte:

1. Sift 2-3g of Matcha into your mug (add sweetness if preferred)
2. Add 20ml of 80°C water and knead with your Bamboo Whisk until smooth
3. Steam your desired amount of milk (150-200ml) and pour it into the paste.