Nishi-san shades his Saemidori for around twenty days before picking. The result is a gyokuro with the thick body and deep umami the style is known for — brewed at 50-60°C, low and slow, in a kyusu.
Wondering how long to froth matcha? Learn the exact frothing time for a chasen, electric frother, and milk frother to get smooth, creamy foam every time.
Wondering how long to froth matcha? Learn the exact frothing time for a chasen, electric frother, and milk frother to get smooth, creamy foam every time.