SAMURAI MATCHA JAPANESE GREEN TEA

Gyokuro pure leaf Tencha, stone ground into a fine powder, giving a bright emerald green infusion.

Country of Origin: Japan.

Ingredients: Samurai Matcha 

Matcha can be brewed in many different ways, essentially using freshly boiled water cooled to 82°C (let it stand for about 2 minutes off the boil).

Sift Matcha through a tea strainer so that it will not form lumps when hot water is added.

Brewing Ceremonial Usucha Matcha - Using Japanese tea ceremony tools: Bowls (Chawan), Whisk (Chasen) & Scoop (Chashaku).

Warm bowls with boiling water.

Soak tip of whisk in boiling water for about 10 seconds.

Pour the warming water out and dry the bowls with a dry towel.

Using the scoop, add 2 scoops of Matcha to each bowl.

Pour 1/3 of a cup of hot water (82°C) into each bowl.

Whisk in a slow "m' motion to submerge loose bits of Matcha.

Then whisk more briskly in a back and forth motion until the surface of the infusion becomes frothy.

Consume immediately, traditional in three sips.

Enjoy!