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!
