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Grand Cru Café

MATCHA SORA

MATCHA SORA

$26.00 CAD
$26.00 CAD
Sale Sold out
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    • With the expertise of a 16-generation lineage of tea producers, Mr. Koyama offers us this surprisingly accessible and addictive Matcha.

      This fine green tea powder promises an experience of exquisite intensity. Its creamy liquor reveals a rich taste of herbs and algae.

      This Matcha is ideal for your culinary explorations

      • Producer: Mr. Koyama
      • Altitude: 50m
      • Harvest date: June 4, 2021


      MATCHA LATTE

      HOT (350 ml)

      • Whisk 2 to 3 g ( 1 to 2 tsp ) of Matcha into 50 ml of hot water (around 95°C ).
      • Add 200 ml of hot milk (vegetable or animal).
      • Sweeten to taste.


      COLD (for 1 l)

      • Put 15 g of Matcha and 10 g of sugar in a 1 l container.
      • Pour in 250 ml of cold water and mix vigorously until the sugar and Matcha are completely dissolved.
      • Fill the rest of the container with cold milk (vegetable or animal) and mix.
      • Ice service.

        TRADITIONAL MATCHA

        65ml of water for 1 tsp of Matcha Sora and infuse at 75 degrees C.

        • Sift the desired amount of Matcha using a fine sieve. *
        • Warm the chawan (bowl) with hot water.
        • Discard the water and then wipe the bowl with a clean cloth.
        • Depending on the desired intensity, place between 1 and 2 g (1/2 to 1 tsp) of Matcha in the center of the bowl.
        • Carefully pour 65 to 100 ml of water at 75°C over the tea.
        • Whisk vigorously with a chasen (Matcha whisk) for about 30 seconds until a smooth foam forms.
        • Taste.

        * Optional. Matcha powder keeps better when refrigerated and sieving it will make the mousse smoother and prevent lumps from forming.



      Rich with the knowledge of 16 generations of tea producers, Mr. Koyama offers us this amazingly accessible and addictive Matcha.

      This fine green tea powder delivers an experience of exquisite intensity with its liquor bearing rich tastes of herbs and algae.

      Ideal for all culinary explorations

      • Producer: Mr. Koyama
      • Altitude: 50m
      • Harvest date: June 4, 2021


      MATCHA LATTE

      HOT (350 ml)

      • Whisk between 2 g and 3 g ( 1 to 2 teaspoons ) of Matcha in 50 ml of hot water (around 95°C ).
      • Add 200 ml of hot milk (plant-based or animal).
      • Sweeten to taste.


      COLD (makes 1 l)

      • Measure 15 g Matcha and 10 g sugar into a 1 l container.
      • Pour 250 ml of hot water and mix vigorously until the sugar and Matcha have completely dissolved.
      • Top up the container with cold milk (plant-based or animal) stir or shake to blend.
      • Serve on ice.


      TRADITIONAL MATCHA

      65ml of water, 1 tsp of MATCHA SORA and infuse at 75 degrees C.

      • Sift the desired amount of Matcha using a matcha sifter. *
      • Heat the chawan (bowl) with hot water.
      • Discard this water and wipe bowl with a clean cloth.
      • Depending on the desired intensity measure between 1 g and 2 g (1/2 to 1 teaspoon) of sifted Matcha to the center of the bowl.
      • Carefully pour between 65 ml and 100 ml of water at 75°C onto the tea.
      • Whisk vigorously with a Chasen (Matcha whisk) for around 30 seconds until an even foam develops.
      • Taste and enjoy!
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