Matcha Ceremonial Superior grade

• Cultivar: blend (Yabukita / Fushun / Sayamakaori)
• Region: Kyushu island
• Harvest: First Harvest, May 2024

• Koicha (Thick Matcha): When prepared as koicha, this matcha delivers a rich, round umami flavor that envelops the palate with a satisfying depth and smoothness.
• Usucha (Thin Matcha): As usucha, it offers a delicate and lasting fragrance, providing a more subtle, aromatic experience that lingers pleasantly.

Methods of Preparation:

1. Koicha (Thick Matcha):

   • Amount of Matcha: 4 grams (approx. 2 heaping teaspoons)
   • Water: 30 ml (1 ounce)
   • Water Temperature: 70-80°C (158-176°F)
   • Instructions:
     1. Sift the matcha powder into a bowl to remove any clumps.
     2. Heat water to the specified temperature.
     3. Add a small amount of water to the matcha powder and whisk gently until a smooth paste forms.
     4. Gradually add the remaining water, continuing to whisk until the matcha is thick and smooth without any lumps.
     5. Enjoy the rich, umami-filled experience of koicha.

2. Usucha (Thin Matcha):

   • Amount of Matcha: 2 grams (approx. 1 heaping teaspoon)
   • Water: 70 ml (2.4 ounces)
   • Water Temperature: 70-80°C (158-176°F)
   • Instructions:
     1. Sift the matcha powder into a bowl to remove any clumps.
     2. Heat water to the specified temperature.
     3. Add a small amount of water to the matcha powder and whisk vigorously in a zigzag motion until a frothy layer forms on top.
     4. Gradually add the remaining water while continuing to whisk until the matcha is well-mixed and has a light, frothy consistency.
     5. Savor the delicate and aromatic qualities of usucha.