This tea is a blend of first-harvest Okumidori, Saemidori, Inaguchi, and Asahikari cultivars. It’s milled from tea leaves that are shaded from direct sunlight for 3-4 weeks before harvest to preserve their vibrant, verdant hue. Sourced by Portland-based Mizuba Tea Co. from Honyama, a region historically prized by shoguns for its exceptional teas.

🌎Origin: Shizuoka, Japan

🌿 Cultivar: Okumidori, Saemidori, Inaguchi, Asahikari

🍵 Variety: Matcha

Matcha Shot

Ingredients:

• Matcha powder: 2g

• Hot water: 30g at 175-180°F

• Milk: ~283g (~10oz)

Equipment:

• Fellow Matcha bowl

• Fellow Bamboo whisk

• Fellow Tea tray

• Fellow Spoon

• Fellow Sifter

Steps:

1. Scoop 2g of Yama matcha powder from container with the spoon included in your Fellow Matcha Set

2. Place Yama matcha on sifter on top of your Fellow Matcha bowl and sift the powder into your matcha bowl to remove clumps

3. Add 30g of hot water

4. Whisk vigorously in a zigzag or "M" motion for 20-30 seconds until smooth and well combined

5. Enjoy immediately

Matcha Latte

Ingredients:

• Matcha powder: 2g

• Hot water: 30g at 175-180°F

• Milk: ~283g (~10oz)

Equipment:

• Fellow Matcha bowl

• Fellow Bamboo whisk

• Fellow Tea tray

• Fellow Spoon

• Fellow Sifter

Steps:

6. Scoop 2g of Yama matcha powder from container with the spoon included in your Fellow Matcha Set

7. Place Yama matcha on sifter on top of your Fellow Matcha bowl and sift the powder into your matcha bowl to remove clumps

8. Add 30g of hot water

9. Whisk vigorously in a zigzag or "M" motion for 20-30 seconds until smooth and well combined

10. Steam and add milk of your choice

11. Stir gently to combine

12. Enjoy immediately