i got really into matcha. so now i pour it on weekends.
tsuyuhikari from shizuoka — ceremonial grade, farm-direct, fresh from a recent shipment.
i’m thy. skin microbiologist by week, matcha by saturday. you can find me pouring at pop-ups around dallas — tins are coming.
next pop-up alerts. first word when tins land.
taste it
first.
small pours at studios around dallas. i'll be the one whisking — come say hi.
- 01sat, may 23club pilates, rowlett
- 02sat, may 30barre3, rockwall
- 03sat, jun 13pulse pilates, rowlett
- 04sun, jun 14oak cliff pilates · lower greenville, dallas
if you're at one of these studios anyway, swing by for a cup. easier to taste than to describe.
how it’s made.
no machines.
just me and a whisk.
sift, measure (to the gram), whisk. ninety seconds per cup. same way every time.
01sift 02scoop 03pour
what we’re pouring.
this batch is tsuyuhikari — a quiet cultivar from shizuoka, which is mostly known as sencha country. parents shizu-7132 × asatsuyu, registered 2003. early-may harvest.
sweet, herbal, no bitterness to push through. if you’ve only had grocery-store matcha, fair warning — this won’t taste like that.
next pop-up alerts. first word when tins land.