MATCHA KASUMI | Japanese Ceremonial Matcha Powder

Japanese Ceremonial Matcha Powder "Kasumi" Kasumi comes from the heart of Uji, Kyoto's most celebrated tea-growing district. Here, yabukita takes on a different character - a touch more grassy, a refreshing brightness, with more depth than a typical entry matcha. The name means 'mist' and that is exactly what the aftertaste feels like. A better daily cup. Origin: Kyoto. Processed in Mie. Cultivar: Yabukita. Harvest: first harvest (ichibancha), spring. Processing method: traditional stone-milled powder. Taste profile: Umami & Richness 🍃🍃🍃🍃🍃Sweetness 🍃🍃🍃🍃🍃Aroma 🍃🍃🍃🍃🍃Brightness 🍃🍃🍃🍃🍃Astringency 🍃🍃🍃🍃🍃 Bitterness 🍃🍃🍃🍃🍃 Best for: · daily ritual · lattes · stepping up from basic matcha Brewing tips: Sift 2 g matcha into a bowl (chawan) Add about 20 ml warm water (70 °C) and whisk into a smooth paste Add the remaining 40 ml and whisk in an M/W motion until lightly foamy Avoid boiling water, as it disturbs the delicate flavour Enjoy straight, or with plant-based milk as a latte Drink immediately after preparation More tips about Matcha brewing: read our article More tips about Matcha processing: read our article Servings: 2 g powder per cup Storage: Store in a cool, dark, dry place. Keep refrigerated after opening. Shelf life: Best before date on the label. Once opened, consume within 6 months. Origin & Quality Assurance: Grown, harvested, and packed in Japan – directly at the source for guaranteed authenticity. Fresh-lock packaging – sealed in premium aluminum foil pouches to preserve aroma, nutrients, and flavor. Best before date printed on each package – always visible for full transparency on freshness. Shipped in original packaging – no repacking, ensuring you receive the tea exactly as it leaves Japan.