The standard matcha whisking method, made to be a normal, liquid consistency.
Shoin - 20g
Shoin places firmly in our rich category. Its lingering finish and full umami character make it a wise choice for fans of a reflective, satisfying matcha teatime.
Koicha: 4 g (2 tsp.)
We recommend Shoin for the matcha fan looking for a tea with a full (but not overwhelming) character. With a hearty umami and sweet taste, its aftertaste is long and elegant. We recommended trying this matcha as koicha to experience the full depth and nuances of its character. As usucha, Shoin is deeply satisfying, a standby at teatime. For matcha lattes, we usually recommend a medium-to-light category matcha with more astringency, but some will choose Shoin for its bright color and its umami-rich profile.
Ways to Prepare
Matcha made into a powerfully rich, thick paste using less water and more matcha powder per serving.
Whisking matcha with cold or chilled water brings out a strong sweetness.
An easy recipe for preparing at home to enjoy with breakfast or as a snack.
Our usucha recipe over ice. Preparing matcha with hot water and cooling it rapidly lets you taste the full delight of matcha.
Our matcha latte recipe over ice. One part matcha with one part cold, refreshing milk topped off with ice.