Lupicia Apple Matchaway


The pre­par­a­tion, serving and drink­ing of matcha in a Japanese tea cere­mony is a per­form­ance, an art involving its very own utensils and cus­toms. Indeed, the cere­mony is an art to be mastered. While one can learn to pre­pare matcha out­side of the tea cere­mony set­ting, many of us lack the time involved. This is where Lupicia Apple Matchaway comes in handy.


Matchaway is made from the finest qual­ity matcha leaves from the Nishio region of Aichi Prefecture in Japan and the same shade-grown tea leaves that also are used to make gyok­uro. Whereas the leaves for gyok­uro are rolled out before dry­ing, in the case of matcha, the leaves are laid out flat to dry before stone-ground to powder. Each Matchaway tin holds six sealed sachets con­tain­ing a blend that dis­solves instantly in hot and cold water without the need for whisk­ing, and so dis­tin­guish­ing it from tra­di­tion­al meth­ods of matcha pre­par­a­tion.


In addi­tion to its nat­ur­al fla­vour, Matchaway also comes fla­voured with apple, chocol­ate or straw­berry and acai. These fla­voured matchas are a first for me, and here, I have the Lupicia Apple Matchaway.

A quick stir of 150 ml of water at 80°C to one sachet yields a beau­ti­fully vibrant green liquor for which the Nishio region is famed. The matcha has a slightly vis­cous nature and a full-bod­ied mel­low sweet­ness with the fresh­ness of apple peel that yields to a slightly sweet astrin­gent unripe-stone­fruit fin­ish. There’s the deli­cious brothy umami fla­vour, which you expect from high grades of green tea and the intens­ity of which makes such teas best savoured slowly, yet the fla­vour of fresh apple tones the intens­ity of the umami back a step to give a refresh­ing and invig­or­at­ing twist on the clas­sic matcha.

The tin of Lupicia Apple Matchaway con­tained 5 sachets. The tea ori­gin­ated in Japan and was pur­chased in Kyoto, Japan in 2015.