Kawane Matcha Tea | Imperial Grade • Spring Tencha
A molecular structure rich in chlorophyll and L-theanine: a high-density powder from prolonged shading.
Location and Growing Variables
Biotope
Grown in the mountainous areas of Kawane, in Shizuoka prefecture. The altitude and the persistent mists of the Oi river provide a natural filtering of sunlight, slowing the growth of the tea plant for a heightened concentration of nutrients.
Harvest
An exclusive selection from the first spring harvest (Shincha). The tea plants are kept under shade (Tana) for 21 to 30 days before picking, in order to saturate the leaves with chlorophyll and halt the conversion of L-theanine into bitter polyphenols.
Technical Data and Processing
Immediate steaming of the leaves after harvest to halt enzymatic oxidation, followed by flat drying. Veins and stems are rigorously removed to keep only the leaf parenchyma (Tencha).
Ground to a powder by traditional granite stone mills. The slow rotation keeps the temperature low, preventing thermal degradation of the amino acids and ensuring a grain below 5 microns.
A high content of epigallocatechin gallate (EGCG) and amino acids. The integrity of the molecular structure is maintained by packing under a protective atmosphere.
Organoleptic Characteristics
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MouthfeelAn ultra-fine powdery texture allowing a perfect suspension. It develops an unctuous, dense foam when whisked.
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Aromatic SpectrumA profile dominated by notes of fresh grass and young shoots, completed by a lasting umami savour. No linear astringency.
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Character in the CupA high concentration of L-theanine, paired with a gradual release of caffeine.
Brewing Parameters
Extraction: Recommended water temperature: 70 °C to 80 °C. Water that is too hot denatures the softness of the amino acids.
Protocol: Sift 1.5 g of powder into a ceramic bowl. Add 70 ml of lightly mineralised water. Use a bamboo whisk (Chasen) to emulsify vigorously until a homogeneous suspension forms.
Result: A solution of intense emerald colour with a stable suspension of the plant micro-particles.
