Hibiki Matcha | 響き

Traditional Matcha
Usucha: In a tea bowl, whisk 2g of sifted Matcha powder with 65g of water (180°F) with a bamboo whisk until a fine foam is achieved.

Koicha: In a tea bowl, add 4g of sifted Matcha powder and 30-35g of water (180°F) and knead gently with a whisk until the matcha is completely mixed and is the texture of paint.

Iced Matcha: Add 2g of sifted Matcha to a tumbler or thermos, add 200g of cold filtered water and shake vigorously for 30 seconds. Pour over ice.

Storage: Keep the tin in the refrigerator. After opening, place the tin in a ziploc bag before returning to the fridge - this will protect the tea from absorbing any aromas from your refrigerator.

Description: A focused Koicha grade matcha tea with intense aromatics and a profound lingering umami. Hibiki matcha is from a "newer" area of production but positions itself as a graceful, classic style of matcha tea while still being unique and wholly new. The intense milky texture is a testament to the incredible care in milling - down to 5 microns - an incredible feat that can only be achieved on the highest grade stone mills.

What is so special about this tea? This particular matcha green tea benefits from being grown in the most sought after soils of Hoshinomura Village in Fukuoka prefecture. The producer is celebrated for crafting pinnacle grade Gyokuro and the umami finish of Hibiki is a testament to that skill. When prepared as Koicha, or thick tea, expect an intense savory tang and profound lingering umami. When prepared as Usucha, Hibiki matcha produces a soft-focused sweetness that spreads across the tongue balancing power and finesse.