There’s something special about opening a fresh batch of matcha from the new harvest. The colour is beautifully vibrant, the aroma is fresh and grassy, and we always look forward to that first bowl.
In Japan, the first tea harvest takes place in spring, usually from late April into May, depending on the region and the weather. The young, tender leaves are picked and carefully processed into tencha, which is then ground into the fine green powder we know as matcha.
Our new harvest has now arrived from Uji, and it smells wonderful — fresh, vibrant and ready for all our favourite ways to enjoy matcha.
Usucha — light and traditional
Usucha means thin tea and is the most familiar traditional way of preparing matcha. Matcha is whisked with hot water until light and frothy. Simple, fresh and one of the best ways to really taste the matcha itself.
Koicha — rich and intense
Koicha, or thick tea, uses more matcha and much less water. Instead of being whisked into a foam, it is slowly mixed until smooth and velvety. Rich, concentrated and full of umami, it’s a lovely way to appreciate a good matcha.
Hot Matcha Latte — smooth and comforting
Whisk your matcha with a little hot water, then add warm or foamed milk. Creamy and comforting, while still keeping that distinctive matcha flavour.
Iced Matcha — fresh and refreshing
For many matcha lovers, iced is simply the way to drink it — whatever the season. Whisk the matcha with a little water, pour over ice and add cold milk. Simple, refreshing and a lovely way to enjoy the bright flavour of the new harvest.
From a traditional bowl of usucha to a creamy iced matcha latte, the new harvest is here — beautifully fresh, fragrant and ready to enjoy your favourite way.
