Uji Matcha Toyo Mukashi

I'm not sure if they're from the same exact farmer (probably not) but we get all of the matcha you mention from the same supplier, an old tea company located in Uji Japan. I don't know the exact cultivar, they don't offer that information to us.

The difference between these is the quality of the leaves used, usually the higher priced matcha comes from older plants. The older plants tend to produce a "sweeter" tasting matcha than younger plants and there are not as many older plants remaining.

Matcha comes in many grades and it's not standardized, it's based on the subjective opinion of the producer. However I can say these matcha are very high quality and the prices and comparative quality differences are accurate. Every one of these is a good matcha in and of itself. They also produce our Kiri-no-Mori which is a pretty darn good matcha for the price.

Hello,
We don't really use grams per volume of water when making matcha. Typically, you measure out two scoops from the bamboo teaspoon used for matcha. I would guess this is about 1/2 to 3/4 of a teaspoon. This is put into a *pre-heated* and dried ceramic bowl - this is important. Then you add hot water slowly to the bowl and whisk with a pre-wetted bamboo whisk. How much water? You have to judge it, there's not a decided amount. I would guess it to be 1/4 to 1/2 cup.

It's one of those things you have to practice and make a judgement on, it's not really determined.

Expiration date: March 13, 2019

The moisture content of matcha is about 2-3%. Most likely where you live is higher than 2-3% humidity. If you keep it in the fridge and then open it up immediately it will suck up moisture, yes, absolutely. You're better off to just keep it in a cool place and not the fridge once the seal is broken. That applies to just about any green tea really. Until the seal is broken, yes, keep it in the fridge. Once it's opened, don't.