Our standard recipe for brewing loose-leaf gyokuro. Brew a cup when you feel you need a change of pace. The concentrated umami in the cup can feel as though it had been squeezed out of freshly-picked tea leaves. To get all the umami, make sure to cool the water sufficiently after boiling.
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The standard matcha whisking method, made to be a normal, liquid consistency. We recommend drinking usucha at teatime for an energetic boost. It goes well with chocolate, cakes, and other confections, Western or Japanese.
Matcha made into a powerfully rich, thick paste using less water and more matcha powder per serving. Taking the time to sift the matcha powder produces thick and creamy koicha. Discover the amazing bounty of nature and the strength of the tea leaves.
An easy recipe for preparing at home to enjoy with breakfast or as a snack. One part matcha with one part frothed, warm milk makes for a cozy drinking experience - especially on colder days. Adjust the amount of milk to suit your preference.