和 Wa Blend

Wa Blend Matcha

Produced in Minamiyamashiro Village, Kyoto, this single-cultivar matcha blend is grown by a group of local farmers. Shaded for an average of 25 days and harvested in May 2025, it is milled on traditional ishi-usu stone mills in Uji, Kyoto. The matcha offers a soft nuttiness with balanced astringency and light umami. For preparation, it shows best with cooler water; keep the temperature below 158°F for optimal flavor. It also makes a beautiful iced matcha americano.

Tea Notes:

Region: Minamiyamashiro Village, Kyoto

Producer: Local cooperative

Microclimate: Cool mountain basin

Cultivar: Okumidori

Harvest Season: First flush

Picking Style: Machine-picked

Shading: Direct shading for about 25 days

Milling: Traditional stone mill

Tasting Profile

Soft nuttiness with balanced astringency and light umami

Brewing Guide

Use 2 g of matcha with 80 ml of water at 70°C. Sift and whisk until smooth.

1. Remove the metal barrier bag containing the matcha powder.
2. Carefully cut open the bag and pour the matcha into the Johnny Matcha tin.

Storage Options:

• Short-Term (1-2 weeks): Store the tin on the counter, away from sunlight and heat.
• Long-Term: Keep the tin in the refrigerator. Ensure the interior lid is secure to prevent oxidation.

Proper storage maintains matcha's freshness and flavor.

Koicha (Thick Tea) Preparation

Ingredients:

• Matcha: 4 grams (roughly 4 almond-sized scoops with a chashaku or 2 level teaspoons)
• Water: 1 oz (30 ml), heated to 176°F (80°C)

Steps to Prepare:

1. Measure and Sift:
2. Heat and Add Water:
3. Whisk and Blend:
4. Enjoy Your Koicha:

Usucha (Thin Tea) Preparation

Ingredients:

• Matcha: 2 grams (roughly 2 almond-sized scoops with a chashaku or 1 level teaspoon)
• Water: 2.5 oz (75 ml), heated to 160-175°F (70-80°C)

Steps to Prepare:

1. Measure and Sift:
2. Heat and Add Water:
3. Whisk and Blend:
4. Enjoy Your Usucha:

Iced Matcha Latte Recipe (12 oz)

Ingredients:

• Matcha: 2-3 grams (use 2g for a subtle flavor, 3g for a more complex taste)
• Water: 2 oz, room temperature or cold
• Milk: 6 oz milk or milk alternative
• Ice: 4 oz ice cubes

Steps to Prepare:

1. Create Your Matcha Base:
2. Prepare the Ice:
3. Add Milk:
4. Combine and Serve:

A cultivar is a specific variety of a plant that has been selectively bred or naturally developed for certain characteristics, like flavor, color, or how well it grows in specific conditions. For matcha, the cultivar of the tea plant affects its taste, aroma, and even how smooth or creamy it feels when you drink it. Think of it like different types of apples—Granny Smith, Fuji, or Honeycrisp—all are apples but have unique flavors and uses. Similarly, matcha cultivars offer distinct profiles, making each one special. Some cultivars are easier to grow and more resilient, making them popular with farmers, while others are more delicate and require extra care, resulting in rare and unique flavors.