Goku-Mukashi Nishio Matcha
ShōkakuenAn incredibly balanced usucha with a round body, rich umami, and solid structure, this tea showcases the understated elegance of Nishio matcha.
While Uji in Kyoto Prefecture is the most famous matcha producing region, the neighbouring prefecture, Aichi, is also a centre of high-quality matcha production. Teas grown in this region are known as Nishiocha (西尾茶) as many of the fields and factors are located near the town of Nishio (西尾)
Brewing Instructions
Usucha
Thin Tea
Heat water to 70º C (158º F)
Add 70 ml (2.4 oz) of water to 2 g (2 tea scoops) of sifted matcha
Whisk briskly in a back and forth motion for about 20 seconds
Hot Matcha Latte
Tea and Milk
Mix 4 g (2 tsp) of sifted matcha with 40 ml (1.4 oz) of 70° C (158° F) water
Heat or steam 180 ml (6 oz) of your preferred milk
Pour milk into matcha base
Iced Matcha Latte
Cold and Refreshing
Mix 4 g (2 tsp) of sifted matcha with 40 ml (1.4 oz) of 70° C (158° F) water
Pour 180 ml (6 oz) of your milk of choice into a ice-filled 10-12oz (300-350 ml) glass. Optionally, add ~5ml of syrup to add texture and sweetness to the milk
Pour the matcha base over the ice
Shōkakuen (松鶴園)
Founded as a tea farm in 1898, Shōkakuen expanded into tea production in 1956 and has since become one of the premier producers of matcha in Nishio, one of the most respected and cherished regions for matcha production. In addition to Nishio matcha, Shōkakuen also produces sencha, houjicha, and gyokuro.
Descended from the company's founder Wakasugi Tsurutaro, Shōkakuen is currently headed by Wakasugi Hideki. In addition to preserving his family legacy as an esteemed matcha producer, Wakasugi-san also keen on innovation within the industry and serves as the director of the Nishio Tea Industry Cooperative.