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ASAHI & UJI HIKARI MATCHA

Recommended for making usucha or koicha.

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176-185F
(80-85C)

 

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*.

How To Prepare Koicha (Thick Matcha)

2 tsp (4g) matcha powder

1/8 cup (30ml) water at 176-185F (80-85C)

 

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. Gently and slowly mix the matcha with the water by using circular, kneading motions until you get a creamy, paint-like consistency. 

4. Enjoy your bowl of koicha. 

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. 

  • *For usucha: 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. 

asahi & uh

UJI MUKASHI MATCHA

How To Prepare Usucha (Thin Matcha)

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

 

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 185F (85C)

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 185F.

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. For a stronger matcha latte, add only 1/4 cup milk

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. 

Uji Mukashi

SAMIDORI MATCHA

Recommended for making usucha or koicha.

Still wanting to try and make a matcha latte using this powder?  Try our recipe below. 

How To Prepare Usucha (Thin Matcha)

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

 

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*.

If you would like for the roasted notes to soften, please wait 6-8 minutes and then enjoy. 

How To Prepare Koicha (Thick Matcha)

2 tsp (4g) matcha powder

1/8 cup (30ml) water at 176F (80C)

 

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. Gently and slowly mix the matcha with the water by using circular, kneading motions until you get a creamy, paint-like consistency. 

4. Enjoy your bowl of koicha.  

If you would like for the roasted notes to soften, please wait 6-8 minutes and then enjoy. 

Matcha Latte Recipe (Stronger)

2 tsp (4g) matcha powder
1/4 cup (60ml) water at 176F (80C)
1/2 cup (120
ml) milk
2 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 on milk and enjoy!

This is a stronger, more concentrated matcha latte meant to be savored slowly. Pour over a good amount of ice or as is to enjoy. 

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. 

  • *For usucha: 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. 

samidori

GOKOU #1 MATCHA

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 158-176F
(70-80C)*

 

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**.

If you would like for the roasted notes to soften, please wait 6-8 minutes and then enjoy. 

Matcha Latte Recipe:

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

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 176F.

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. For a stronger matcha latte, add only 1/4 cup milk

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. 

  • *For starters, you can prepare the matcha at 158F. If you prefer a stronger, more complex matcha, please try it at 176F. This matcha specifically has roasted notes that might be upfront at the beginning due to the roast applied by our tea master. Wait for 6-8 minutes for the matcha to soften. 

  • **Enjoy this 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. 

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. For a stronger matcha latte, add only 1/4 cup milk. 

 

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

TENRYU MATCHA

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 158-176F
(70-80C)*

 

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**.

If you would like for the roasted notes to soften, please wait 6-8 minutes and then enjoy. 

Matcha Latte Recipe:

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

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 176F.

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. For a stronger matcha latte, add only 1/4 cup milk

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. 

  • *For starters, you can prepare the matcha at 158F. If you prefer a stronger, more complex matcha, please try it at 176F. This matcha specifically has roasted notes that might be upfront at the beginning due to the roast applied by our tea master. Wait for 6-8 minutes for the matcha to soften. 

  • **Enjoy this 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. 

Tenryu Matcha

ISUZU & WAKO MATCHA

 

How To Prepare Usucha (Thin Matcha)

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

 

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 176F (80C)
1/2 cup (120ml) 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. For a stronger matcha latte, add only 1/4 cup milk

 

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. 

Isuzu matcha

UNKAKU MATCHA

 

How To Prepare Usucha (Thin Matcha)

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

 

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.  

How To Prepare Koicha (Thick Matcha)

2 tsp (4g) matcha powder

1/8 cup (30ml) water at 176F (80C)

 

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. Gently and slowly mix the matcha with the water by using circular, kneading motions until you get a creamy, paint-like consistency. 

4. Enjoy your bowl of koicha.  

 

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. 

  • For usucha: 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. 

Unkaku

HOJICHA POWDER

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

 

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

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

 

*Feel free to adjust the amount of milk or sugar as desired. For a stronger matcha latte, add only 1/4 cup milk
 

Katelyn's Tips:

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

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

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

How To Prepare Straight Hojicha
1 tsp (2g) hojicha powder
3/4 cup (180ml) water at 170F (75C)

 

1. Sift hojicha powder into a cup or bowl. 

2. Pour in 170F water and whisk the hojicha powder until you get an even consistency.

3. Drink as is or pour hojicha over ice.

Feel free to adjust the amount of hot water as desired.

Houjicha Powder

CIAO JASMINE TEAS

Spring Arrives or Half Fall

How to brew Eastern (gongfu) style:

1 bag of loose leaf 

At least 2 cups (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 enough water to cover the leaves. Steep for 2-3 seconds. Discard the rinse.

4. Pour in 1/3 cup water. Steep for 10 seconds.

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

6. Repeat Step 4 and 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. Optional: Repeat Step 3 to Step 5 with the exception of steeping for 10 minutes for another steep. 

CIAO
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