Onyx Coffee Lab - Tea - Uji Matcha Powder - By Onyx - 50 grams.
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This exceptional matcha powder comes from a small women-led farm in Wazuka village, Uji region. Uji is highly renowned for their excellence in matcha production, and this matcha is the culmination of two fantastic cultivars. It balances the nutty sweetness in the late budding Okumidori with the umami flavor from Yabukita. Enjoy this very approachable, smooth matcha with enlivening notes of almond, mild citrus, and lingering sweetness.

Hori Tea Farm, Wazuka Village Not only is this farm women-led, but their leadership has spanned at least three generations of great matcha producers. Shade-growing boosts the chlorophyll production in the tea leaves, giving them a rich green color. It is a labor-intensive process to protect the tea bushes from the sun in a very controlled manner. Only the newest spring buds and three leaves of the shade grown tea plants are harvested. The leaves are briefly steamed within hours of plucking to halt the oxidation process and preserve the vivid green color. The steaming process also creates a uniquely sweet and vegetal flavor profile. After further intensive processing, tencha, the finished dried leaves, are then stone ground into fine powder at a rate of 40 grams per hour. Hori matcha is used by the Urasenke tea school.

Matcha Powder All matcha is made from high-grade, shade-grown green tea leaves that are ultimately ground into powdered form. The resulting tea powder is traditionally whisked into hot water, instead of steeped, to form a frothy drink. Because the window for production is quite limited and production so labor-intensive, matcha tends to be a more expensive tea. The act of preparing, presenting, and sipping matcha is part of a traditional Japanese tea ceremony called "chanoyu." Generally speaking, matcha created for the purpose of this traditional tea ceremony is the distinction for “ceremonial grade”, versus matcha used in culinary practices. There is no official governing body at this time that regulates this term.

Matcha Recipe Step 1. Dose 2g of matcha into sifter Step 2. Use scoop to press matcha through sifter until all the matcha has been sifted. Step 3. Add 40g of water (170°F) Step 4. Whisk until foamy. Use “M” or “W” motions when whisking for optimal incorporation Step 5. Add 60g of water (170°F) - 100g total water Step 6. Serve and enjoy Equipment needed: Kettle, Bowl, Sifter, Whisk, Scoop, Scale Tip: When using a wooden whisk, soak it in warm water for 2 minutes before each use to preserve it’s form and shape.

Matcha Latte (Shot) - Recipe to make concentration for Matcha Lattes Step 1. Dose 2.5g of matcha into sifter Step 2. Use scoop to press matcha through sifter until all the matcha has been sifted into the bowl. Step 3. Add 50g of water (170°F) Step 4. Whisk until foamy. Use “M” or “W” motions when whisking for optimal incorporation. Step 5. Transfer into cup (add sweetener if desired) and top with 10oz of steamed milk Step 6. Serve and enjoy.

onyx-coffee-lab

Tea - Uji Matcha Powder - By Onyx

Ceremonial Grade Matcha Tea

$59.00 / 50 grams.

SELECT GRIND

Whole Bean
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Powder

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50 grams.

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Characteristics

CHARACTERISTICS

ROAST

Light

NOTES

Almond, Pomelo, white sugar, brisk freshness, abundant umami

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Story

STORYarticle-shape

This exceptional matcha powder comes from a small women-led farm in Wazuka village, Uji region. Uji is highly renowned for their excellence in matcha production, and this matcha is the culmination of two fantastic cultivars. It balances the nutty sweetness in the late budding Okumidori with the umami flavor from Yabukita. Enjoy this very approachable, smooth matcha with enlivening notes of almond, mild citrus, and lingering sweetness.

Hori Tea Farm, Wazuka Village Not only is this farm women-led, but their leadership has spanned at least three generations of great matcha producers. Shade-growing boosts the chlorophyll production in the tea leaves, giving them a rich green color. It is a labor-intensive process to protect the tea bushes from the sun in a very controlled manner. Only the newest spring buds and three leaves of the shade grown tea plants are harvested. The leaves are briefly steamed within hours of plucking to halt the oxidation process and preserve the vivid green color. The steaming process also creates a uniquely sweet and vegetal flavor profile. After further intensive processing, tencha, the finished dried leaves, are then stone ground into fine powder at a rate of 40 grams per hour. Hori matcha is used by the Urasenke tea school.

Matcha Powder All matcha is made from high-grade, shade-grown green tea leaves that are ultimately ground into powdered form. The resulting tea powder is traditionally whisked into hot water, instead of steeped, to form a frothy drink. Because the window for production is quite limited and production so labor-intensive, matcha tends to be a more expensive tea. The act of preparing, presenting, and sipping matcha is part of a traditional Japanese tea ceremony called "chanoyu." Generally speaking, matcha created for the purpose of this traditional tea ceremony is the distinction for “ceremonial grade”, versus matcha used in culinary practices. There is no official governing body at this time that regulates this term.

Matcha Recipe Step 1. Dose 2g of matcha into sifter Step 2. Use scoop to press matcha through sifter until all the matcha has been sifted. Step 3. Add 40g of water (170°F) Step 4. Whisk until foamy. Use “M” or “W” motions when whisking for optimal incorporation Step 5. Add 60g of water (170°F) - 100g total water Step 6. Serve and enjoy Equipment needed: Kettle, Bowl, Sifter, Whisk, Scoop, Scale Tip: When using a wooden whisk, soak it in warm water for 2 minutes before each use to preserve it’s form and shape.

Matcha Latte (Shot) - Recipe to make concentration for Matcha Lattes Step 1. Dose 2.5g of matcha into sifter Step 2. Use scoop to press matcha through sifter until all the matcha has been sifted into the bowl. Step 3. Add 50g of water (170°F) Step 4. Whisk until foamy. Use “M” or “W” motions when whisking for optimal incorporation. Step 5. Transfer into cup (add sweetener if desired) and top with 10oz of steamed milk Step 6. Serve and enjoy.

Roaster Detail

Onyx Coffee Labarticle-shape

Estabilished:

2012

Owners:

Jon and Andrea Allen

Awards:

2020 US Brewers Cup Championship – 1st place, Elika Liftee 2020 US Barista Championship – 1st place, Andrea Allen 2020 US Brewers Cup Championship – 2nd place, Lance Hedrick 2019 US Cup Tasters Championship – 2nd place, Summer Zhang 2019 US Barista Championship – 2nd place, Andrea Allen 2019 Good Food Award Winner 2017 US Roaster Championship - 1st Place, Mark Michaelson 2017 US Brewers Cup Championship - 1st Place, Dylan Siemens

MORE COFFEES FROM THIS ROASTER

It was some years ago that we Jon and Andrea, began to dream of serving a sweet, black cup of coffee to our customers in Arkansas. This coffee, the mythical bridge between the blended chocolate drink and a strong black cup, needed to combine the delicate flavors only present when coffee is grown and processed with love and care, roasted to enhance but not mask flavor, and brewed to highlight those flavors. This is how Onyx Coffee Lab was born in October of 2012.

Our mission is pretty simple: to source and serve the best coffees in the world. Perhaps this is really ambitious, but we believe it’s pretty simple. Customers want to taste differences in coffee, not only on the black coffee level, but also when espresso and milk are poured together, and on another level, when coffee is treated as a culinary item and paired with beverages and food items that you wouldn’t expect.

The best business practice that Onyx Coffee Lab has and strives to continue is to be an owner-driven business. The difference between an owner run café, restaurant, roaster, retail shop, and so on is almost always evident in customer service, quality of product and atmosphere. It’s no easy task to translate passion for award winning coffee into a well-run business. We think it’s a carefully constructed balance of demand for excellence, passion, heart, and recognizing when we need someone to step into a leadership role. Every cup of freshly roasted coffee from Onyx has been carefully curated by us- from the very beginning with the farmer, through the roastery and to our customers. Without all of those hands, we are nothing, and we are there over each step in the process, demanding, sipping, loving, encouraging, instructing. We are Onyx Coffee Lab.

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