NO. 101R 十 (JUU) Organic Ceremonial Reserve Matcha

Kirishima sunshine for city life.

Tasting notes

White chocolate, peanut, and a light green aroma of aonori (sea lettuce). Bright and sunny, with moderate minerality and earthiness.

Mind

A bright, clear lift. Direct, not gradual. Made for good days and busy city mornings. Not the tea for a low day.

Body

A clear wake-up from the first sip. Where MATSUYOI steadies your day, JUU gets it moving.

How to serve

Best as an oat milk latte. Make the matcha strong: 45 g matcha espresso to 80 g oat milk (see recipe).

Pairing and setting

100% dark chocolate and cacao nibs. Also good with onigiri. For dessert, try a strong matcha gelato topped with cacao nibs and kinako; with less sugar, it pairs well with azuki. Busy specialty cafés in the city, as a to-go latte for people stopping in on the way to work.

How it is made

NAKAI Special Organic Blend. A blend of five cultivars grown in Kirishima, Kagoshima: Okumidori 33.3%, Asanoka 22.4%, Tsuyuhikari 20%, Kirari 14.5%, Asatsuyu 9.8%. Grown under the Kirishima sun, blended for a bright, clear cup.

Recipe

JUU is best with oat milk.

1. Oat Milk Latte
A stronger mix than the NAKAI standard latte (45:100), for more matcha flavor.

• Matcha espresso: 45 g (5 g matcha + 40 ml water)
• Oat milk: 80 g

1. Add 40 ml water to 5 g matcha and whisk with a chasen (bamboo whisk) to make matcha espresso.
2. Warm the oat milk.
3. Pour the oat milk into the matcha espresso.

Details