🇯🇵 Origin : Yame, Japan
🍵 Cultivar : Yabukita
😋 Flavors: Umami, green
💚 Why you'll love it: exceptional quality for a culinary-grade matcha
Conserve ton matcha au réfrigérateur en refermant bien le sachet hermétique.
Il conservera ainsi toutes ses qualités nutritionnelles et gustatives jusqu’à 3 à 4 mois après ouverture.
Any order placed BEFORE 1 p.m. is shipped the same day.
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In matcha latte, its aromatic power is more present, unlike our Ceremony matchas which offer a softer and more balanced tasting.
A so-called culinary matcha is a matcha from later harvests, which has a more pronounced flavor and a slight bitterness. It is less expensive than a Ceremonial grade matcha.
The Pastry Chef comes from Yame, on the island of Kyushu in Japan, renowned for its high-quality matcha.
Our Ceremonial Grade matchas are harvested from the "first harvest," a guarantee of exceptional quality. Their exceptional umami flavor and lack of bitterness make them a popular choice, whether enjoyed neat or in a latte.
Our culinary grade Matcha has a more raw and rich aroma, which should be more present in the mouth, to enhance your recipes.
In Japan, tea is generally produced from several selected varieties of tea plants (cultivars).
A single cultivar is a tea that is produced using only one cultivar . Similarly, a single origin tea comes from a single growing region.
Single cultivar and single origin teas are the expression of a terroir, and reflect the living and fluctuating character of tea. Indeed, they have the particularity of presenting some flavor variations with each new harvest. Like wine, some tea lovers enjoy discovering new vintages each year. At Noka Matcha, Le Pâtissier is a single cultivar (Yabukita)
Culinary matcha can be used to prepare a wide variety of recipes, such as porridges, pastries, smoothies, ice creams, and even savory recipes.
Much like wine, whose flavor profile is heavily influenced by the "grape variety," or the variety of grapes selected to produce it, the flavor of matcha depends on the variety of tea plants used. These specific varieties are called "cultivars."
To produce matcha, it is not uncommon for raw tea from different cultivars and plantations to be blended by a tea master to achieve a unique and consistent flavor profile over the course of several harvests. This is called a “blend.”
The advantage of the blend is therefore to guarantee that consumers will find a tea with identical taste qualities every year. They can count on a matcha reference that they liked, without taking any risks the following year.
In Japan, the most popular cultivar is Yabukita, due to its great adaptability to any type of environment, and its resistance to cold.
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