Kasuga no Mukashi (30g)

Koicha (Thick Tea) Grade Uji Matcha

Origin: Kyoto Prefecture, Japan

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)