Matcha Isuzu has a vibrant green color and a refreshing umami taste that makes for a bold usucha (thin matcha). Harvested in the spring, the stone-ground matcha is made from first harvest tea leaves.
Matcha Isuzu is especially suited for preparing matcha lattes, as its tart brightness and pleasant astringent mouthfeel pair harmoniously with milk and plant-based alternatives.
The word Isuzu is written as 五十鈴 in Japanese, which translates into fifty bells in English. It is most known as the name of the famed Isuzu River that flows through the Ise Grand Shrine. The lake received its name after fifty bells were placed in the area when the shrine was first established.
Matcha Isuzu is made by Marukyu Koyamaen. Marukyu Koyamaen has over 300 years of experience in growing and blending Japanese tea. Headquartered in Uji, Kyoto, Marukyu Koyamaen is dedicated to preserving the original taste of tea.
How is Matcha Isuzu made
Matcha Isuzu is made by first shading the tea plants with reeds and straw. As the new tea leaves sprout and seek sunlight, chlorophyll levels increase and they turn bright green and soft. In the early spring, the new growth is harvested and steamed. The raw tea material is then dried and carefully stored away. Freshly ground Matcha Isuzu is made as needed, by de-stemming and deveining the tea leaves before finely grinding them into an ultra fine tea powder using a stone mill.
How to make a hot matcha latte
- Whisk together 1 teaspoon of well-sifted Matcha Isuzu and 60 ml of 80°C (175°F) filtered water using a chasen (bamboo whisk) or hand-held frother.
- Steam and froth 180 ml of your choice of milk.
- Pour the milk into the freshly whisked matcha.
- Sweeten if desired.
- Sip, stir, and enjoy your soothing hot matcha latte.
How to make an iced matcha latte
- Whisk together 1 teaspoon of well-sifted Matcha Isuzu along with 60 ml of 80°C (175°F) filtered water in a katakuchi (tea bowl with a spout).
- Add ½ cup of ice and 180 ml of milk into a tall glass.
- Slowly pour the matcha over the ice to create a layered latte.
- Sweeten if desired.
- Sip, stir, and enjoy your refreshing iced matcha latte.
How to make usucha (thin matcha)
- Heat a chawan (tea bowl) with hot water.
- Soften a chasen (bamboo whisk) by lowering the bristles into the hot water.
- Empty the water from the chawan, and use a soft cloth to dry the vessel thoroughly.
- Sift 1 teaspoon of Matcha Isuzu into the chawan, and whisk together with 60-70 ml of 75-85°C (170-185°F) filtered water using the softened chasen.
- Make a M or W motion using your wrist, while keeping from scraping the bottom and sides of the chawan.
- Once frothy, gently raise the chasen from the center of your chawan.
- Enjoy your fresh bowl of matcha.
How to store Matcha Isuzu
Store Matcha Isuzu in a dark spot away from light, heat, and humidity. Be sure to close tightly after opening to preserve the fresh taste of the tea.
Serving size: 1 teaspoon (1.5 g)
Ingredients: 100% Japanese green tea (Camellia sinensis)
Origin: Kyoto, Japan