SOKU 蒼空 - MATCHA SUPERIOR
SOKU 蒼空 - MATCHA SUPERIOR
Shade-grown Tana matcha with mellow sweetness, smooth flavor, low bitterness, and exceptional everyday quality.
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Soku Superior Matcha represents one of the finest grades of matcha produced anywhere in Japan. This exceptional variety is shade-grown beneath a traditional canopy, known as "Tana," for 20 to 30 days before being delicately harvested by hand. This slow and precise cultivation process draws out a smoother, more mellow flavor profile that sets it apart from everyday matcha.
Of all traditional Japanese teas, matcha boasts the highest concentrations of amino acids and vitamin A, making every cup as nourishing as it is refined.
ENERGY BOOST
Unlike coffee, Matcha delivers caffeine slowly to your body, giving you sustained energy throughout the day. Matcha contains the highest level of the amino acid L-Theanine which promotes concentration & helps stimulate production of dopamine and serotonin.
WEIGHT-LOSS
Matcha is proven to increase metabolism, so it helps the body burn calories up to 4 times faster than average.
CONTAINS VITAMIN & MINERALS SUCH AS:
Potassium, Iron, Protein, Calcium, Zinc Vitamins B1, B2, B3, A, C, E.
DETOXIFIES THE BODY
Matcha contains Chlorophyll, which is a detoxifier that helps cleanse the blood. The Chlorophyll in Matcha also helps naturally remove heavy metals and chemical toxins in the body.
PROMOTES A STRONG IMMUNE SYSTEM
Matcha contains natural antibiotic properties which promote your over all health. Matcha also fights against bacteria, viruses and fungi.
There are two ways to prepare Matcha: Usucha (thin matcha, the standard way) and Koicha (strong Matcha, the special way for tea ceremony).
While most Matcha consumed on a daily basis is Usucha, the Matcha enthusiast cannot resist an occasional bowl of Koicha.
Traditionally, Koicha is for tea ceremony and other special events. For those who are new to Matcha, we recommend starting with Usucha.
Preparation of Usucha (thin and weak Matcha, the standard way)
- Sift the Matcha for a more mellow flavor and to remove any lumps.
- Place 2 Chashaku or 1 teaspoon of Matcha (2g) into the Chawan bowl.
- Pour 70ml (2.46fl oz) of hot water into the Chawan. The water temperature should be 176F (80C).
- Using the bamboo Chasen, whisk the Matcha until it has a rich foam on top.
Preparation of Koicha (thick and strong Matcha, the special way in tea ceremony)
- Sift the Matcha for a more mellow flavor and to remove any lumps.
- Place 4 Chashaku or 2 teaspoons of Matcha (4g) into the Chawan bowl.
- Pour 50ml (1.76fl oz) of hot water into the Chawan and whisk with the bamboo Chasen. Unlike Usucha, Koicha will not get a rich foam on top.
Bright Green, Creamy, Smooth
CHARACTERISTICS
Yabukita and Okumidori
BREED
Uji, Kyoto JP
ORIGIN
Ichibancha (First Harvest)
HARVEST TIME
Hand-Picked
HARVEST METHOD
Stone-Ground
PRODUCTION METHOD
Great
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

