<p data-mce-fragment="1"><meta charset="utf-8"><span data-mce-fragment="1">The Isuzu <meta charset="utf-8"> <span>五十鈴</span> matcha from Marukyu Koyamaen is brilliant green powder with a soft vegetal fragrance. The flavour profile for this matcha starts bright and bolder than the Aoarashi due to the more pronounced astringency levels. With very little bitterness, it ends with an equally creamy and sweet note along with a warm, savoury umami tone. Due to the Isuzu's more prominent green, vegetal flavour, it is often graded the next along the brand's ceremonial line-up in depth and flavour, a fan favourite for both Usucha, for milk applications (matcha lattes) and baking.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">Ceremonial matcha are graded by the most revered 'Chasi' or tea masters in Japan and given their respective poetic names derived from the essence of the tea by these masters. <meta charset="utf-8">Isuzu <meta charset="utf-8"> <span>五十鈴</span> <strong><span> </span></strong><span>translates to 'Fifty Bells', a harmonious blend very much like the harmonious, grounding sound of water flowing down the Isuzu River near the <meta charset="utf-8">Ise Grand Shrine, one of Japan's most sacred and revered shrines.</span></span></p> <p data-mce-fragment="1"><strong></strong><span><meta charset="utf-8">Marukyu Koyamaen's '丸久小山園', history spans 300 years, and epitomises a commitment to quality in tea production. Located in the heart of Uji, Kyoto, this esteemed tea grower, procurer, and blender boasts a private estate dating back to 1704. Their range of Japanese green teas are meticulously crafted through a combination of traditional and modern techniques and remains unparalleled in the world of Matcha making. Favoured by the tea schools, shrines, temples and widely seen in the kitchens of some of the world's best restaurants and hotels, the Marukyu Koyamaen name today is far reaching and widely recognised.<br><br><meta charset="utf-8">Recommended amount per cup: 2g<br></span><span>Servings Per Tin: Averages 20-22 cups of tea<br>Water Temperature: Best brewed at 70ºC in order to curb the sharpness that may develop from this blend. When brewed at the lower temperature, a more mellow, soft umami blooms.</span></p> <p data-mce-fragment="1"><span style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;">Weight | 40g <br></span>Origin | Kyoto prefecture, Japan</p>