Like high quality coffee, matcha begins to oxidize the moment the green tea leaves are ground into very fine powder (approximately 5-10 microns, which is 0.001mm). Ceremonial grade matcha should be consumed within a month of breaking the airtight seal and stored in the fridge whenever you are not using it. Make sure that your matcha is vibrantly green, which is both a testament to the levels of umami and how fresh the matcha is.
Shipments from Japan remain difficult, and it currently takes nearly 3 weeks from order for a package to arrive in San Francisco. Nevertheless, we continue to import our matcha in small batches each month so that it is freshly ground when it reaches your bowl and whisk.
This month, I am pleased to share a new ceremonial matcha called hoshinotsuyu ("Hoshi's dew"). It has a pleasant balance of brightness and earthiness, not unlike ikenoshiro, and is an elevated choice for matcha lattes.
These days, I enjoy drinking Hakujyu first thing in the morning. It is delightfully verdant and bright, reminiscent of an acidic, light roast coffee from Ritual or even Coava Coffee Roasters in Portland.
If richer, more savory matcha is your preference, we also received a restock of Seijyu and Seihou. We also received our matcha in larger tins this month—40g—for those that drink matcha every day. Consider a 40g tin of everyday matcha (Mainoshiro would be my choice) and a 20g tin for special occasions.