Matcha Kotobuki

Matcha Kotobuki

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Single origin, JAS certified organic stone-milled green tea

Matcha Kotobuki is an organic ceremonial grade green tea. It is produced from the highest quality Tencha, which is produced from harvests grown along the Kirishima volcanic mountain range in Kagoshima, Japan.

Prior to plucking, the tea bushes are shaded for 20 days to increase chlorophyll production and deepen the inherent flavour of the leaf. Once harvested, the leaves are steamed, blended, de-stemmed and chilled before being ground in a traditional stone mill. The slow rotation of the mill means that a mere 40g of exceptional quality matcha is produced per hour.

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Origin

Makizono, Kagoshima, Japan. Yabukita cultivar.

How to brew

Matcha preparation guide

 

Tasting notes

Vegetal, umami, floral

Prepared as a usucha, or light ceremonial broth, the liquor is creamy, bright and fragrant. With the use of a quality [chasen][1], Matcha Kotobuki is easily whipped into a heavenly velvet-like texture, and offers sweet grass-like vegetal notes, as well as a lingering floral element that is reminiscent of rose.

Kotobuki roughly translates to 'blessing', a distinguishing mark for matcha of this pedigree with an intense verdancy, high antioxidant concentration and sustained umami aftertaste.

 

Pairing suggestion

Charcoal white-fleshed fish with herbed butter

Terrine of grilled summer vegetables

Roasted brassica salad with chestnut oil, lemon rind

Fresh cow's milk cheeses such as brie and mozzarella

Rice mochi, preserved figs, dates and chilled tropical fruit