Top favored usucha (thin tea) with a rich taste
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Flavorful usucha (thin tea), excellence in everyday life, from Yamamasa Koyamaen
* Approximately
One of the popular, likeable ususcha matcha of Hokoen with a rich taste
* Approximately
BREAKING NEWS:
Dec 17, 2021
Please be informed that during WINTER HOLIDAY tea production is on pause. Due to this intermittence, we are not able to ship between DEC. 28, 2021 and JAN. 6 2022. We will resume dispatching orders from the 6th of January 2022. Happy New Year!
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Koicha blend favoured by Yuyusai iemoto, the 15th generation grand tea master of Omotesenke school
This product is made of first flush green tea from Uji tea fields by Yamamasa Koyamaen tea manufacturer, Kyoto.
Recommended for making koicha (thick tea).
A velvety, full-bodied, slightly astringent, intense koicha tea that gently unfolds in your mouth when you swallow. When prepared as a thin tea, it has a milder nature and a full-bodied flavour with a creamy and slightly bitter finish. 80°C water is recommended for usucha tea and 90-95°C for koicha tea.
Place of origin: Kyoto Prefecture, Japan
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Item code: MYK013
Maker: Yamamasa Koyamaen
Origin: Kyoto Pref., JAPAN
Ingredients: green tea powder
Best before: AUG / 2022
The customs duties do not belong to our competence. It may occur that duties have to be paid on receipt of the parcel. About the current rates of customs duties in your country please contact local authority. To learn about international shipping, read more here.
Goods will be dispatched within 5 business days after confirming the inventory of the product quantity you have ordered.
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Should you have any questions, please do not hesitate to contact us
As Usucha:
STEP 1) Put 2g (0.4 US tsp, 1 teaspoon or 2 chashaku scoop) matcha powder into a suitable tea bowl.
STEP 2) Pour 70 ml (2.4 fl oz) 80℃ (176°F) water over the matcha powder.
STEP 3) Whisk with a chasen (tea whisk) until foamy.
As Koicha:
STEP 1) Put 4g (0.8 US tsp, 2 teaspoon or 4 chashaku scoop) matcha powder into a suitable tea bowl.
STEP 2) Pour 30 ml (1 fl oz) 80℃ (176°F) water over the matcha powder.
STEP 3) Gently knead with a chasen (tea whisk) until all lumps are gone.
❖ Before Step 1, warm up the tea bowl with hot water, then dry it with a cloth to create the perfect temperature so make the most delicious matcha with a fresh scent while preparing. (Optional)
❖ To prevent clotting of the matcha powder, sift it through a fine strainer before use. (Strongly recommended)
❖ After the matcha is done, drink it immediately, because as it cools down it gets more and more bitter. (Recommended)
❖ Freshness is the most important thing for the enjoyment of Matcha. It is best to use up the tea within one month of opening. (Strongly recommended)
Top favored usucha (thin tea) with a rich taste
* Approximately
One of the highest grade of thin tea (usucha) of Marukyu-Koyamaen
* Approximately
Highest grade usucha (thin tea) of Yamamas Koyamaen
* Approximately
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