Matcha

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Across
  1. 2. - Cultivar often used for high quality matcha.
  2. 3. - Major tea growing region in southern Japan.
  3. 6. - Traditional method of grinding tencha into matcha powder.
  4. 7. - Thick, concentrated style of prepared matcha.
  5. 11. - Roasted Japanese green tea with nutty, caramel-like notes.
  6. 13. - Thin style of prepared matcha.
  7. 15. - Shaded tea leaves that are ground into matcha.
  8. 18. - Matcha mixed with milk.
  9. 19. - Popular Japanese green tea cultivar known for rich color and umami.
Down
  1. 1. - Finely ground Japanese green tea powder.
  2. 2. - Tea growing method used to boost chlorophyll and amino acids.
  3. 4. - Dry, slightly bitter sensation that gives tea structure.
  4. 5. - Step used to remove clumps before whisking matcha.
  5. 8. - Bowl traditionally used for whisking matcha.
  6. 9. - Common Japanese tea cultivar used for many green teas.
  7. 10. - Tiny bubbles formed on the surface after whisking.
  8. 12. - Bamboo scoop used to measure matcha.
  9. 14. - Bamboo whisk used to prepare matcha.
  10. 16. - Savory depth often found in high quality matcha.
  11. 17. - Famous historic tea region in Kyoto.