Acala Tea Co.
"Seven Sisters" Uji Matcha Celestial
"Seven Sisters" Uji Matcha Celestial
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The First Flush is the first harvest season, which begins each year in Mid-April and ends in May. The First Flush are the youngest leaves that emerge after the tea bushes have been dormant during winter. Seven Sisters Matcha is made by hand-picking these leaves during the first flush harvest and finely grinding them into a powder using a stone mill.
Wooden structures are built over these tea bushes and then covered with straw mats to shade the leaves for 25 to 30 days before harvest to increase the plants l-theonine. L-theonine stimulates a dopamine response in our brains and can cause calmness and sleepiness. Shading the tea bushes also decreases bitter catechins and increases chlorophyll, creating tea leaves that are light green in color and have a sweet, heavenly taste.
Seven Sisters is recommended for preparing "Koicha" (thick tea) style matcha.
Tea Specifics
Tea Specifics
Uji, Kyoto Region, Japan
Harvest: First Flush
Matcha contains between 19-44mg of caffeine. One milligram of the most high-quality matcha contains about 34mg of caffeine.
Store Matcha in the refrigerator and use soon after opening for full enjoyment.
Tasting Notes
Tasting Notes
Vegetal, Wheat Grass, Fresh, Light Color, Uplifting, Bright Feeling
Brewing Recommendations
Brewing Recommendations
Usucha (Thin Matcha): Boil water to 176F/80C. Add 2 chasaku scoops (1 tsp or 2g) of matcha powder to a matcha bowl/chawan. Add 1 TBSP (14ml or 0.5 oz) and mix into a paste with a matcha whisk for 30 seconds (like you are painting the bottom of the bowl). Then add 4 TBSP (56ml or 2 oz) of water to the paste and whisk until small bubbles appear. RECOMMENDED: Sift matcha powder prior to adding to matcha bowl to prevent clotting.
Koicha (Thick Matcha): Boil water to 176F/80C. Add 4 chasaku scoops (2 tsp or 4g) of matcha powder to a matcha bowl/chawan. Add 1 TBSP (14ml or 0.5 oz) of water and mix into a paste with a matcha whisk for 30 seconds (like you are painting the bottom of the bowl). Then add 8 TBSP (40ml or 4 oz) of water to the paste and whisk until small bubbles appear. RECOMMENDED: Sift matcha powder prior to adding to matcha bowl to prevent clotting.
Latte: Prepare usucha as directed above. Add 1/2 cup steamed milk. Top with frothed milk and sprinkle with granulated honey.
