Quadruple Japanese Koyama-en Matcha Tart | Specially for Matcha Lovers | Rich Tea Flavor

AW Patisserie Quadruple Marukyu Koyamaen Matcha Tart 🍵 

Marukyu Koyamaen Matcha Tart

Visited a matcha farm in Uji, Japan, in April.
Learned about the cultivation of Japanese matcha.
Approximately 20 to 30 days before harvesting,
tea farmers cover the tea plants with black nets,
blocking over 90% of the sunlight.
When tea plants are not exposed to sunlight,
they produce more chlorophyll to absorb light,
thus making the tea leaves exceptionally vibrant green.
The L-theanine, which would otherwise convert into bitterness (tea polyphenols) when exposed to the sun, is preserved.
This is the main reason why Uji matcha has a sweet aftertaste.
To minimize damage to the tea plants,
the harvesting process is very labor-intensive.
Moreover, very few young people are joining the industry.
Thank you to the hardworking tea farmers! 🙏🏼
To highlight the natural flavor of matcha,
we created a handmade tart with four layers of matcha
without any other flavor combinations.

Carefully selected time-honored Koyamaen matcha powder from Uji, Kyoto, offering rich layers and a strong tea aroma, designed specifically for matcha lovers.

Japanese Koyamaen Uji Matcha: One of the top three premium tea estates, known for its vibrant green color, herbal aroma, and lasting tea flavor.

Four Layers of Matcha (from top to bottom)

• Homemade Matcha Sauce: Exclusive low-sugar recipe with prominent matcha flavor, umami aftertaste without bitterness
• Matcha Cream: Made with premium French President Cream, a light touch that melts in your mouth
• Matcha Ganache: Rich and silky smooth
• Matcha Madeleine Cake Base: Soft and moist, infused with the spirit of matcha
• Original Butter Tart Shell: Crispy texture that doesn't overpower the matcha flavor