Yabukita de grado ceremonial, 30 g
Yabukita de grado ceremonial, 30 g
El Matcha Yabukita de Grado Ceremonial de MATCHAPAPA proviene de los suelos volcánicos, ricos en minerales, de Kagoshima, Japón.
Este matcha de origen único, cultivado en un suelo denso en nutrientes, se somete a un sombreado de 3 a 4 semanas y se cosecha durante la primera recolección (Ichibancha), lo que permite capturar una profundidad de sabor inigualable y un color brillante y vibrante.
Finamente molido en piedra, ofrece un sabor suave y rico en umami, ideal para todos los amantes del matcha.
ORIGIN
ORIGIN
Kagoshima, Japan
CHARACTERISTICS
CHARACTERISTICS
FLAVOR PROFILE
FLAVOR PROFILE
PREPARATION
PREPARATION
Traditional Matcha (USUCHA)
- Sift 2–2.5g of ceremonial matcha into your chawan using a strainer.
- Add 70–100ml of warm water (~60–70°C).
- Whisk in a zigzag motion for 10–20 seconds until frothy.
Matcha Latte
- Sift 2–2.5g of matcha into a bowl.
- Add 50–60ml of warm water (~60°C) and whisk until smooth.
- Top with warm milk of choice.
Iced Matcha Latte
- Fill a glass with ice and cold milk of choice.
- Sift 3g of matcha into a bowl.
- Add a splash of cold milk and whisk until smooth.
- Gently pour over the milk
THE REFILL SYSTEM
OPEN THE CAN
Make sure it's empty and dry.
GRAB YOUR REFILL
Pull out the pouch and cut open carefully.
FILL IT UP
Gently shake and let the powder fall into the can.
CLOSE PROPERLY
Store it in the fridge to keep your matcha fresh.
WHY MATCHAPAPA
COLOR
We only select powders with that rich, vibrant green — a sign of careful shading, fresh harvest, and proper stone milling. If the color isn’t there, the quality isn’t either.
FLAVOR
We taste every batch ourselves. It has to be smooth, clean, and naturally rich — never bitter, never flat. If it doesn’t make us want to drink it every day, we don’t add it to the collection.
CRAFt
No middlemen. No mass production. We work directly with producers in Japan who care about quality as much as we do. That’s how we can offer you matcha you can trust — every time.
