Kasuga no Mukashi (30g)

Koicha (Thick Tea) Grade Uji Matcha

Origin: Kyoto Prefecture, Japan

Kasuga no Mukashi from Yamamasa Koyamaen - Experience the refined elegance of Uji matcha, crafted for both thick tea (koicha) and thin tea (usucha). When prepared as koicha, its velvety smoothness and delicate mildness unfold into a rich, full-bodied sensation that lingers on the palate. This exceptional matcha is equally delightful when enjoyed as usucha, offering a balanced and nuanced taste.

How to Prepare

Usucha (Thin Tea):

Measure – Add 2g (0.4 US tsp, 1 teaspoon, or 2 chashaku scoops) of matcha powder into a tea bowl.
Pour – Add 70ml (2.4 fl oz) of hot water at 80°C (176°F).
Whisk – Use a chasen (bamboo whisk) to whisk vigorously until frothy.

Koicha (Thick Tea):

Measure – Add 4g (0.8 US tsp, 2 teaspoons, or 4 chashaku scoops) of matcha powder into a tea bowl.
Pour – Add 30ml (1 fl oz) of hot water at 80°C (176°F).
Mix – Using a chasen, gently knead the matcha until smooth and free of lumps.

Pro Tips for the Best Experience:

Pre-warm the tea bowl – Rinse with hot water and dry before use to enhance flavor and aroma. (Optional)
Sift the matcha – Prevent clumps by sifting the powder before preparation. (Highly recommended)
Drink immediately – Matcha becomes more bitter as it cools. (Recommended)
Use fresh matcha – Consume within one month of opening for the best taste and quality. (Highly recommended)