Aojirushi matcha

Aojirushi - for Matcha latte (50 g)

Aojirushi is a matcha that you don't "just" taste, but use : It is specially selected for matcha latte , so it retains its character even with milk. It's creamy, greenly fresh, pleasantly full - and there's no need to tweak it: it simply works.

Packaging: 50 g – in a ziplock bag for convenient everyday use, and the aroma stays fresh longer.

What can you expect from it in a cup?

• Taste: green, creamy, with a slight nutty sweetness; harmonious in latte, not “straw-like”.
• Body: medium full – stays with milk, but not heavy.
• Finish: clean, fresh, slightly sweet.

Who do we recommend it to?

• If matcha latte is your thing (with oat, cow's or almond milk).
• If you want a reliable, everyday matcha that doesn't lose everything in milk.
• If you want good results quickly: minimal bitterness, maximum creaminess.

Preparation – matcha latte (hot)

• Matcha: 2 g (approx. 1 teaspoon) – worth sifting
• Water: 50–70 ml, 75–80 °C
• Milk: 180–220 ml (especially creamy with oat milk)
• Preparation: mix/foam the matcha with a little water until lump-free, then add the steamed or heated milk.

Iced matcha latte (iced)

• Matcha: 2 g
• Cold water: 60–80 ml
• Milk: 180–220 ml + ice
• Preparation: shake the matcha with water in a shaker or sealable bottle for 20–30 seconds, pour into a glass over ice, then top with milk.

Tips to keep it always creamy

• Sifting: 10 seconds, in return for a lump-free texture.
• Temperature: water that is too hot will bring out the bitterness more easily – keep it around 75–80 °C.
• Ratio: if you want a “stronger coffee feel,” go up to 2.5 g; if you want a milder one, 1.5–2 g is ideal.

Storage

• Keep in a dry, cool place, protected from light , always close the bag.
• After opening, it is recommended to consume within a few weeks for the best aroma.