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Kinrin Matcha

Kinrin Matcha

$35.00Price
Usucha and koicha ceremonial grade matcha
 
Suitable for making usucha (thin matcha) or koicha (thick matcha) 
 
Origin: Kyoto, Japan
Producer: Marukyu Koyamaen
 
40g tin

    • Brewing Guide

      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.

      ​

      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. 

      • 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. 

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