Froth'd Tengoku 40g Pinnacle Matcha Powder

Froth'd presents our signature matcha product; Tengoku.

Tengoku is everything matcha should be; light, blissful, uplifting with delicate umami and earthly refined sweetness like no other. Selected specifically from trusted and reliable Japanese producers, the utmost care has been taken to grow, hand-pick, steam, dry and stone-grind this tender jade dust.

Our signature matcha, Tengoku, translates from Japanese to "Paradise". We bring you pinnacle grade matcha that has the power to create a sense of gentle energising transcendence. It is the ultimate ingredient in your matcha ritual.

At Froth'd, we are about that micro-frothy layer, indicative of quality. Naturally, Tengoku matcha will produce luscious, glossy green froth atop a deep emerald sea suspension.

Cultivation and Blending

Producing the highest grade matcha in Japan requires careful planning and meticulous dedication. Tengoku tea is produced from specific tea cultivars, namely blends of Samidori, Asahi, Uji Midori and Gokoh. These particular cultivars of the Camellia Sinensis (tea plant) are required to produce the flavours and subtleties demanded of the Tea Master. Only the newest growing leaf tips of the first flush of the season are used making Tengoku rare and exceptionally highly prized. The complex and unique ecosystem within the Uji region of Kyoto facilitate the growing of these specific cultivars. Aside from the requirement of specific cultivars, both hand picking and the length of time the tea is shaded - a minimum of 20 days, all add to growing the perfect tencha - the harvested tea leaves destined for grinding into matcha.

Shading

Tengoku matcha has a number of delicate flavours that become noticeable over time to the matcha connoisseur. These flavours arise from the presence of a high concentration of amino acids, such as L-theanine and aromatic compounds within the leaf as it resorts to altered biochemical pathways to utilise what little sunlight it can access. Artificial shading is required to force the plant into the production of these highly prized compounds.

Grinding and Packing

The process of grinding tencha into Tengoku matcha is no less stringent. The granite stone grinders (ishi usu) required to grind steamed and dried tencha are of a specific weight. They must be large enough to pulverise the leaf into micron-sized powder, but not so heavy as to impact the delicate flavour profile due to excessive heat from friction. On that note, the grinding process may be as slow as 40 grams per hour, again to keep heat generated by friction to a minimum. Our producer only operates the grinders as we place an order. This ensures the Tengoku matcha you receive is at its freshest.

Preparation

While the preparation of matcha is a highly personal experience, our tea master recommends the following procedure:

Scoop and sift 2 grams of matcha into a chawan (bowl) to remove lumps that may have arisen due to static electricity.

Pour 70mL of hot water (80°C) into the chawan.

Whisk slowly with a chasen (bamboo whisk) over the entire bottom of the chawan, gently touching the bristle tips against the bottom of the bowl followed by lifting the chasen higher in order to whisk the top half of the tea in a zig-zag motion. It is the abrupt back and forth motion that is the key to the delicate micro-bubble agglomeration, the signature of Froth'd Tengoku.

Adjust to your personal preferences - add more powder for deep, bold characteristics and consume quickly to appreciate the volatile aromatics made available when heated.

Store in a cool dry place and remove as much air as possible from bag before resealing. Do not store in refrigerator as atmospheric water will condense and degrade matcha.

Currently available in metallic 40g zip lock bags.