All our Matcha is organic, harvested at the very South of Japan

Matcha preparation is easier than you might think.

The powder is portioned with a bamboo spatula (Chashaku), placed in a large Matcha bowl (Chawan) and whisked with a tea-whisk made of bamboo (Chasen).

There are two types of Matcha:

  • light Matcha (Usucha) and
  • strong Matcha (Koicha).

  • To make “Usucha”, put 1 to 2 spatulas or a small level teaspoon (approx. 0.8 – 1.5 grams) of Matcha in an empty Matcha dish pre-warmed with hot water.
  • Pour 70-100 ml of boiled water which has been allowed to cool to about 80°C over the powder. The dish should be so big that it is less than one-third full. Start by rubbing the powder on the base of the dish with the tea brush and then whisk it with quick, straight (not circular) hand movements until it is frothy (about 20 seconds).
  • Before drinking the Matcha through the froth, place a tea sweet such as “Green Kiss" gree tea chocolate on the tongue and then enjoy the tea. Together with the candy, the Matcha becomes a wonderful experience for the tastebuds.
  • Tip: to make it easier to produce a fine froth, you can start by mixing the tea into a creamy paste with just two teaspoons of cold water, and then whisking to a froth with the 80°C water as described before.

  • Concentrated Matcha “Koicha” is a specialty made by using premium traditional Matcha varieties or Soshun Kabuse powder, all of which contain fewer tannins.
  • For this, double the quantity of tea and reduce the quantity of water to create a fragrant, thick Matcha with a dense froth.

Storage: green tea powder is very sensitive. Matcha and Kabuse powder should be stored in cold conditions – ideally in the fridge. We recommend to leave the powder in the package and press the air out before closing with a grip. If possible, use the powder within 6 weeks of opening.

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