Zenzi Reserve Matcha.
Our finest matcha, from the first harvest in Kagoshima, Japan. Delicate and silky with deep, natural sweetness. Made to be enjoyed pure, as usucha or koicha.
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The details.
Our Finest Matcha – First Harvest, Kagoshima
Zenzi Reserve Matcha is the pinnacle of our collection. It comes from Kagoshima in southern Japan, known for its subtropical climate and volcanic soil, and is made from first-harvest leaves that are shade-grown and stone-ground into a silk-fine powder.
The taste is delicate and silky, with deep natural sweetness, pronounced umami and very low astringency. It is at its best enjoyed on its own, whisked in a bowl as usucha or koicha.
Why Choose Zenzi Reserve Matcha
- First spring harvest from Kagoshima
- Delicate, silky and naturally sweet
- Deep umami and very low astringency
- Bright, vivid green color
- Made for usucha and koicha
- No additives, vegan
Usucha is thin matcha, whisked to a light foam. Koicha is thick matcha made with twice the powder and less water, kneaded to a smooth, syrupy texture. Reserve is sweet and mellow enough for both.
30 g makes about 15 bowls of usucha at 2 g per bowl, or about 7 bowls of koicha at 4 g per bowl.
Reserve comes from Kagoshima and is our finest matcha, even more delicate and naturally sweet, with very low astringency. Zenzi Ceremonial Matcha is our original matcha and works both pure and in a latte.
You can, but we recommend drinking it pure to get the most out of its delicate flavour. For lattes, Zenzi Daily Matcha is a better fit.
Dark and cool in an airtight container. Ideally keep it in the fridge once opened and enjoy it within a few weeks for the best taste.
How to make
usucha.
Usucha · thin matcha
2 g · 70 mlSift the matcha
Sift 2 g of matcha into the bowl to avoid clumps.
Add water
Pour in 70 ml of water at around 75–80 °C.
Whisk
Whisk briskly in an M or W motion for about 15 seconds until a fine foam forms.
How to make
koicha.
Koicha · thick matcha
4 g · 30 mlSift the matcha
Sift 4 g of matcha into the bowl.
Add water
Pour in 30 ml of water at around 75–80 °C.
Knead
Slowly move the whisk in circles until the matcha is smooth and thick, without foam.
Pair it with.
