Carrying on our matcha tradition that shin Matcha 2024 is here!

Shin matcha (新抹茶) is from the very first flush tealeaves with minimum aging to no aging. Tencha, the processed dried tealeaves, is often aged in a controlled condition (usually in a freezing facility) to let the flavour settle and become more complex and bold. Shin matcha, in contrary, is ground directly from freshly processed tencha, resulting in a fresh, grassy, light tasting end product.

We're excited to bring 3 Shin Matcha this year, plus 1 Shincha (sencha) from Yame, Fukuoka. I thoroughly enjoyed the different blends this year and they're surprisingly not as grassy as it used to be! It's very clean tasting and almost very close to the Spring Matcha this year!

Here comes the flavor profiles:

Shin Matcha from Marukyu Koyamaen 20g  | $35
profile: naturally sweet, bright, vegetative,slightly fruity
Suitable for Usucha

Shin Matcha #2 from Horii Shichimeien 30g | $48
profile: creamy, green peas, milk chocolate, hint of pineapple finish
Suitable for Usucha & Cortado

Shin Matcha #1 from Horii Shichimeien 30g | $72
profile: rich, roasted pinenut, umami
Suitable for Usucha, Koicha

Matcha brewing method:
Usucha: sift 2g of matcha powder and whisk with 60ml of warm water until frothy; add another 60ml of water or more to taste.
Koicha: sift 5g of matcha powder and mix with 50ml of warm water; knead in circular motion until well incorporated.
Cortado: sift 3g of matcha powder and mix with 40ml of warm water; add sweetener if needed, pour in steamed milk of choice.

Shincha from Hoshino Seichaen 40g | $32
Profile: 1st brew is intensely oceanic and seaweedy; 2nd brew is slightly grassy & fruity.
Shincha (sencha) brewing method: 
1. In a 8oz teapot, weigh and add 6g of looseleaf
2. Fill warm water (60°C - 80°C)
3. For 60°C water, brew 3 mins and pour. Reduce brewing time with higher water temperature.