MATCHA GIN TONIC
INGREDIENTS:
+ Gin: 30ml
+ Matcha: 40ml
+ Tonic Water: about 80-100ml
+ Honey or Agave: 15 ml
+ Lime Juice: 15 ml
+ Ice
PREPARATION:
1. Add matcha, gin, honey or agave syrup, lime juice, and ice into a shaker. Shake well until thoroughly mixed.
2. Fill a glass with ice and strain the contents of the shaker into the glass.
3. Top with tonic water.
4. Garnish with a lime slice for a refreshing finish.
From Kagoshima to Kyoto
This vibrant matcha is born from the tender first flush leaves, hand-harvested from the pristine slopes of the Kirishima volcanic mountain range in Makizono, Kagoshima. For 20 days before harvest, these leaves are carefully shaded, allowing them to develop their signature umami flavor while gently reducing any bitterness.
Immediately after harvest, the young, delicate leaves are steamed and dried to lock in their freshness. Once sorted and de-stemmed, they transform into Tencha, the raw material for our velvety jade Matcha.
In Uji, Kyoto, the cradle of Japanese tea culture, tea master Koji Kagata uses traditional stone-grinding techniques to produce a matcha of unmatched quality. Kagata-san, a second-generation tea master with over 30 years of experience, was taught the Way of Tea by his father. Now, he is passing down this knowledge to his son, Naoki Kagata, ensuring that the legacy of crafting exceptional matcha continues for generations to come.
Whisking Guide
1 serving
+ 2g | 0.07oz
+ 7Oml | 2.4fl oz
+ 8O°C | 176°F