How to drink
- Hot： 80-100cc + Matcha 1-1.5g
- Cold：80-100cc + Matcha 1-1.5g
How to make Matcha
- Put 1.5-2g Matcha (2 tea scoop) into the tea bowl. (Matcha is strained in advance.)
- Pour 10ml of hot water into the bowl and mix the Matcha carefully. This makes the Matcha soft and prevents any formation of lumps.
- Pour 80ml of hot water (85-90℃） into the bowl.
- Stir the tea swiftly back and forth with tea whisk in a zig zag motion (like writing English alphabet “m”) to mix the tea. Do not touch the bottom of the bowl by tea whisk.
- When the Matcha has turned into a frothy liquid with small bubbles, take the whisk away.
- Conventional Green Tea Powder Ceremonial Matcha ：Nishio, Shizuoka
- Cultivar: Samidori, Yabukita, Okumidori, Gokou
- The beginning of 1st Flush / Shaded about for 3 weeks /
- Ground by a stone mill / TANA, Trellises / Hand & Machine
- Steamed / Tencha-ro(processing)
Nutritional Information Japan standard (per 100g)
- Sodium chloride equivalent：0g
(Standard Tables of Food Composition in Japan 2015 (7th Edition)
Supplement From 2018)
※Samples can be sent.
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100g matcha nutrition