Matcha is a green tea from Japan that has been reduced to a fine powder by passing through a stone millstone. It is traditionally served during the tea ceremony, the cha no yu, whipped with a bamboo whisk in a bowl. There are several qualities depending on its use: the soft and velvety ceremonial matcha which will be delicious prepared whipped, and the full-bodied culinary matcha, ideal for lattes and cooking.
Matcha Seian is a ceremonial tea, it comes from the prefecture of Kyoto, and more precisely from Uji. It is a blend of 3 cultivars Saemidori, Samidori and Gokou elaborated by Mr. Nakanishi. I selected it for its balance, its length in mouth all in velvety with umami and a green vegetable sensation then slightly chestnut in the aftertaste, all in softness.
Preservation: once opened, put it in the refrigerator well closed so that it keeps its freshness and its beautiful soft green color.