- We source the finest grade of matcha available direct from the mountains just outside of Uji, in Kyoto Prefecture, Japan. It's rich and creamy, with a perfect balance of umami. We don't bang on about ceremonial grades, as it's not a term that exists in Japan. There is simply good matcha, and not so good matcha. This one is good! It's premium quality Matcha which is stone ground to order for us in Japan, and we only buy in small batches to ensure optimum freshness.
Our Matcha is best prepared as Usucha (thin Matcha), where it is sieved into a bowl and whisked with approximately 70ml of water heated to around 60-80° C. If you are really in need of a serious ‘pick me up’, then you can also use our Matcha for Koicha (thick Matcha), where twice the amount of matcha is ‘kneaded’ with the Chasen (bamboo whisk) to produce a thick rich paste.
Measure 1 flat tsp and sieve into a bowl (a tea strainer makes a perfect sieve)
add 70ml of water
Whisk to a fine froth using a Chasen (bamboo whisk)