About this tea
Sae is named for Saemidori, the cultivar it is made from. It is the same variety behind our Chameijin gyokuro, grown for two things: natural sweetness and low astringency. In matcha those qualities matter more than anywhere else, because there is nothing to hide behind. You are drinking the whole leaf.
Ceremonial grade means the leaf is from the first spring harvest, shaded, de-stemmed and de-veined before milling, and ground slowly on stone so the powder does not scorch. The result is a deep, almost luminous green, and a cup that is sweet and smooth entirely on its own. No sugar, no milk, nothing needed.
Drink it as usucha, thin and whisked to a foam. It makes an excellent latte too, but if this is your first ceremonial matcha, try it plain at least once first. 50g is a lot of matcha, and it keeps best sealed in the fridge once opened.
How to prepare
Sift 2g into a warm bowl. Add 70ml of water at 80 degrees, no hotter. Whisk briskly in a W motion for about 20 seconds until a fine foam forms. Drink straight away.
