Rich with the knowledge of 16 generations of tea producers, Mr. Koyama offers us this amazingly accessible and addictive Matcha.

This fine green tea powder delivers an experience of exquisite intensity with its liquor bearing rich tastes of herbs and algae.

Ideal for all culinary explorations

PREPARATION
Quantity 1 tsp / 65 ml
Temperature 75°C
To prepare a good Matcha, just follow a few simple, but precise, steps.

Ideally, remove the Matcha from the fridge and leave at room temperature for 30 minutes before use (Ideal but not essential).
Sift the measure of Matcha you need through a sieve for a creamier mousse and to prevent lumps.
Warm your chawan (bowl) with hot water, empty and wipe it dry. Add 1 tsp, or two chashaku (Matcha spoons) of sifted Matcha into the bowl.
Rinse the chasen (bamboo whisk) with hot water to loosen the strands.
Trickle 65ml of water (75°C) onto the tea
Whisk with energy with a chasen (bamboo whisk). Start beneath the surface. As a mousse starts to form, gradually raise your whisking towards the central surface. With practice you will produce more foam each time.

Rich with the knowledge of 16 generations of tea producers, Mr. Koyama offers us this amazingly accessible and addictive Matcha.

This fine green tea powder delivers an experience of exquisite intensity with its liquor bearing rich tastes of herbs and algae.

Ideal for all culinary explorations

PREPARATION
Quantity 1 tsp / 65 ml
Temperature 75°C
To prepare a good Matcha, just follow a few simple, but precise, steps.

Ideally, remove the Matcha from the fridge and leave at room temperature for 30 minutes before use (Ideal but not essential).
Sift the measure of Matcha you need through a sieve for a creamier mousse and to prevent lumps.
Warm your chawan (bowl) with hot water, empty and wipe it dry. Add 1 tsp, or two chashaku (Matcha spoons) of sifted Matcha into the bowl.
Rinse the chasen (bamboo whisk) with hot water to loosen the strands.
Trickle 65ml of water (75°C) onto the tea
Whisk with energy with a chasen (bamboo whisk). Start beneath the surface. As a mousse starts to form, gradually raise your whisking towards the central surface. With practice you will produce more foam each time.