NOHARA | Shirakawa “Honzu” Asahi Matcha Outlet

Description

NOHARA is a 100% Asahi cultivar Matcha crafted by an award-winning producer from Shirakawa in Uji, Kyoto.

A rich, nutty and savoury Matcha with an outstanding creaminess. A true pinnacle grade.

We’re honoured to be Australia’s first and only supplier offering this rare and delicious Matcha, and we look forward to sharing it with our community.

Crafted from tea trees that have been nurtured mainly with organic fertilizers (note that this is not a certified organic tea), and shade-grown for 60 days using traditional rice straw coverings, a labour-intensive process known as Honzu shading.

Fully hand-picked and gently stone-milled into a soft silky powder, excellent for Koicha and Usucha.

• Flavour profile: Rich, creamy and nutty with a powerful Umami.
• Harvest & Growth: 1st harvest (spring 2024) / shade-grown for 60 days / hand-picked and stone-milled
• Origin: Grown and processed in Shirakawa, Uji, Kyoto.

Storage: Seal package immediately after use and store in a cool dry place, away from sunlight, moisture, and strong odours. 

Related Collections:

• Ceremonial Matcha
• Matcha Sets and Tools
• Matcha Bowls
• Culinary Matcha

Brewing Guides

Usucha (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.

Koicha (thick Matcha tea): 

1. Sift 4g of Matcha into a bowl
2. Add 30-40ml of 80°C water and knead into a paste using a Bamboo Whisk
3. Adjust consistency to taste and consume as is, without whisking into a frothy brew.
4. Upon sipping, roll the liquor around the palate to allow a full appreciation of its subtle and complex notes.

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.

How to use NOHARA Shirakawa Honzu Asahi Matcha: For Usucha, sift 2g into a bowl, add 20ml of 80°C water, knead into a paste with a whisk, then add 50ml more water and whisk until frothy on top. Drink immediately. For Koicha, sift 4g into a bowl, add 30 – 40ml of 80°C water, knead into a paste, adjust consistency to taste and consume without whisking into a frothy brew. Roll the liquid around your palate when sipping. For Coldbrew Iced Matcha, sift 2g into a shaker with 250ml of water, add sweetness if you like, shake well, pour over ice cubes in a glass. Storage: Seal the package right after use and store in a cool, dry place away from sunlight, moisture, and strong odours.