Organic Uji Matcha Powder 30g 京都 有機宇治抹茶

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This particular matcha is grown without the use of any pesticides or chemical fertilizers on a small family-owned tea farm that was established 150 years ago in Uji City, Kyoto Prefecture.
Only carefully selected single-origin sprouts are used, and they are carefully ground in a stone mill, the traditional method.
Enjoy its light bitterness and delicate mouthfeel with a refreshing aroma and soft, sweet, gentle flavor.

JAS (Japan) Certified Organic JONA
Weight: 30g 1.062oz



How to make basic matcha using a tea whisk

The amount of Matcha you make depends on how thick you want it to be.
If you want to drink thicker Matcha, it is recommended to use the amount of tea called "Koicha". Koicha is 5 grams of Matcha for every 40 ml of 80°C hot water.
If you want to drink Matcha that is not that thick, add 2g of Matcha to 70ml of 80℃ hot water. This is called "Usucha".

Using Chasen to make Matcha
Before using a matcha whisk to make matcha, sift the matcha to remove any lumps.
After that, hot water is added and the tea is prepared using the tea whisk.
To make the tea, mix the matcha at the bottom of the bowl to disperse it, then lift the Chasen slightly off the bottom of the bowl and mix it by moving your wrist back and forth in a fine motion. If large bubbles form in the Matcha, crush them with the Chasen to make a beautiful looking tea.

One of the best ways to make Matcha in the hot summer months is to make "Chilled Matcha". To make chilled Matcha, simply replace the hot water with cold water and float ice on top.
Water gives the impression that matcha does not foam well, but if the water is well chilled, it will foam well. If the water is lukewarm, it will not froth well, so it is ideal to use chilled water with ice.
The ice tends to dilute the flavor, so the key is to add a dark tea to a larger amount of matcha.
If you don't want to chill the water, you can use hot water and add ice as usual.
Taste the delicious matcha in the way you prefer.