Great with or without sweetener. Nice taste and strong!
I had this matcha when I was in New York and it was so good I had to buy it
The beginning is called “drawing of the water”.
1. The tea is prepared carefully by obtaining water from the Uji river.
2. Second, a chosen disciple brings the tea jar, a pot is purified with a feather duster, and the seal is severed. The disciple empties the weaker tea and fills it with the first harvest tea leaves.
3. The tea leaves are then stone ground in a mortar.
4. The disciple then carries the matcha, that was made with the Uji river water, carefully to the minister, who then accepts the tea and carefully brews the tea. The tea is then brought to the chief and placed by the Buddha.
5. Finally, a prayer of thankfulness is said for the used tea whisks and a wish made that the Uji tea will prosper.
6. The tea leaves are now MATCHA and the matcha is carefully placed in the tea jar and is ready to present to the minister.
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Matcha, like champagne, is crafted from specific cultivars, each contributing unique flavors. Sorate offers four cultivars: Yabukita (balanced, vibrant green), Samidori (deep green, mild), Asahi (rare, rich, creamy), and Okumidori (umami, bright green).
Single Cultivar matcha showcases one cultivar's traits, preferred by enthusiasts. Blended Cultivar matcha combines multiple cultivars for a balanced flavor, appealing to a broader audience. At Sorate, our diverse matchas highlight these unique flavors and qualities for a distinctive matcha experience.
