Kiwami Choan

I felt so blessed to be able to try this award-winning matcha, which is the second highest grade and the most expensive I've ever bought. In usucha form, I was welcomed with soft and delicate sweetness and notes of fresh green peas, followed by mellow umami. It was exceptionally silky smooth and completely devoid of bitterness and astringency. I think this matcha is best consumed as koicha, where the syrupy texture reminds me of sweet and earthy cooked frozen peas. I also tried it as a latte with a 50/50 oat milk ratio where the walnut notes really took off, though the profile is delicate so I wouldn't add more milk than that.