A matcha made for milk rather than water alone. The taste is rounder, the bitterness more muted, and the texture stays silky once mixed into hot or cold milk.
This is the matcha to use for a homemade latte, and it also works well in the kitchen — in ice cream, icing or cookie dough, where it adds both colour and flavour without fading into the background.
Cup notes: silky, creamy texture, fresh notes, umami Aroma: soft, light, and vegetal without too much bitterness Infusion color: jade green
