HOT ! HANAE Ceremonial Matcha | Okumidori Cultivar

Description

Matcha recommended for:

• Usucha (traditional tea)


• Premium Latte


• Cold Brew Matcha

HANAE is our entry-level signature Ceremonial Grade Uji Matcha, produced using 100% Okumidori cultivar.

Suitable for everyday use, HANAE brews a rich and silky liquor with a good balance of sweetness/light astringency, subtle floral notes, light Umami and a pleasant silky mouthfeel.

A blend with 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.

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  Flavour profile: Smooth, rich and earthy with subtle floral notes, light astringency and a refreshing finish of light Umami.


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  Harvest & Growth: 1st flush (spring) / shade-grown for 20 days.


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  Origin: Grown and stone-milled in Uji, Kyoto (Japan)

*Packaging info: our Biophotonic Glass jar makes a great reusable, airtight, light-proof and eco-friendly container to store our Matcha. Once your initial 30g batch runs out, simply purchase our 30g Refill Bags to top up your jar (read more about the light-blocking properties of this jar below).

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.

For more specifications on all our grades please refer to our Grades Chart.

Packaging: Biophotonic glass, also known as Miron or Violet glass, is a type of deeply colored, almost opaque glass that naturally filters the spectrum of visible sunlight, only allowing through Infra-Red and UVA light, or ‘violet’ light. Because of its natural ability to block light, Biophotonic glass protects precious contents from perishing in sunlight, increasing their shelf life and effectiveness.

Related Collections:

• Matcha Sets and Tools


• Matcha Bowls


• Ceremonial Matcha


• Culinary Matcha

Brewing Guides

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.