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TENRYU MATCHA

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 158F
(70C)

 

1. Sift the matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 

3. Add water to the matcha powder. Whisk vigorously back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Enjoy your bowl of usucha*.

Matcha Latte Recipe:

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 170F (77C)

1/2 cup (120ml) milk
1 tsp sugar (optional)

 

1. Do steps 1-4 above to first prepare the usucha with the exception that the water temperature is at 170F.

2. Mix sugar with milk until sugar has dissolved. 

3. Pour whisked matcha on milk and enjoy!

 

Feel free to adjust the amount of milk or sugar as desired.

Katelyn's Tips:

  • Matcha has a tendency to clump, so sifting ensures a smoother texture. In the case you do not have a sieve, take the edge of your tea scoop or spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

  • Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

  • *Enjoy every matcha first as usucha to taste the matcha in one of its purest forms. This way you can distinguish the sweet, umami, aromatic, vegetal, bitter, and astringent notes.

  • Feel free to play around with the water temperature. I prefer the temperature slightly higher when making a matcha latte because the matcha will have higher astringency and bitterness which cuts through the milk, ensuring a strong matcha flavor. As always, adjust to your liking!

Tenryu Matcha

GOKOU #1 MATCHA

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at
158F (70C)

 

1. Sift the matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 

3. Add water to the matcha powder. Whisk vigorously back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Gokou #1 has a tendency to sweeten once you wait a few minutes after whisking. Enjoy your bowl of usucha*.  If you find the usucha is too strong, add in 10-20 ml of water!

Matcha Latte Recipe:

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 170F (77C)
1/2 cup (120
ml) milk
1 tsp sugar (optional)

 

1. Do steps 1-4 above to first prepare the usucha with the exception that the water temperature is higher.

2. Mix sugar with milk until sugar has dissolved. 

3. Pour whisked matcha on milk and enjoy!

 

Feel free to adjust the amount of milk or sugar as desired.

Katelyn's Tips:

  • Matcha has a tendency to clump, so sifting ensures a smoother texture. In the case you do not have a sieve, take the edge of your tea scoop or spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

  • Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

  • *Enjoy every matcha first as usucha to taste the matcha in one of its purest forms. This way you can distinguish the sweet, umami, aromatic, vegetal, bitter, and astringent notes.

  • Feel free to play around with the water temperature. I prefer the temperature slightly higher when making a matcha latte because the matcha will have higher astringency and bitterness which cuts through the milk, ensuring a strong matcha flavor. As always, adjust to your liking!

Gokou #1

WAKU WAKU MATCHA

Matcha Latte Recipe:

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)
1/2 cup (120
ml) milk
1 tsp sugar (optional)

 

1. Sift matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.

3. Add water to the matcha powder. Whisk vigorously back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Mix sugar with milk until sugar has dissolved. 

6. Pour whisked matcha onto milk and enjoy!

 

Feel free to adjust the amount of milk or sugar as desired.

 

Katelyn's Tips:

  • Matcha has a tendency to clump, so sifting ensures a smoother texture. In the case you do not have a sieve, take the edge of your tea scoop or spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

  • Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

Waku Waku

HOUJICHA POWDER

Houjicha Latte Recipe
1 tsp (2g) houjicha powder
1/4 cup (60ml) water at 185F
 (85C)
1/2 cup (120ml) milk
1 tsp sugar (optional)

 

1. Whisk or stir together the houjicha powder and water until you get an even consistency.

2. Mix sugar in milk until dissolved.
3. Pour houjicha mixture over milk (and i
ce for an iced version).


Feel free to adjust the amount of milk or sugar as desired.
 

Katelyn's Tips:

  • Whisking the houjicha powder ensures a frothy, smoother texture.  We offer a durable, easy-to-clean whisk as part of our collection. 

  • Oat milk pairs really well with the malty, nutty notes of houjicha.

  • Date syrup is a great alternative to sugar for a richer flavor.

Houjicha Powder

CIAO JASMINE TEAS

Spring Arrives or Half Fall

How to brew Eastern (gongfu) style:

1 bag of loose leaf 

At least 1 cup (240 ml) water at 195-205F (90-95C)

1. Warm the tea vessel (cup, bowl, gaiwan, etc) by rinsing it with hot water.

2. Add in the tea leaves. Smell the tea leaves inside the moist vessel.

3. Pour in 1/3 cup of water.

4. Steep for 10 seconds.

5. Pour out the tea and enjoy the first steep of tea. 

6. Repeat Step 3 to Step 5 multiple times with the exception of adding 5-10 seconds for every subsequent steep.

Spring Arrives, Summer Arrives, Half Fall, or Winter Solstice

How to brew Western style:

1 bag of loose leaf or 1 tea bag

1 cup (240 ml) water at 195-205F (90-95C)

1. Warm the tea vessel (cup, bowl, gaiwan, etc) by rinsing it with hot water.

2. Add in the tea leaves. 

3. Pour in 1 cup of water.

4. Steep for 5 minutes.

5. Pour out the tea using a strainer if needed.

6. Repeat Step 3 to Step 5 with the exception of steeping for 10 minutes. 

CIAO
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