This one is an entry grade matcha from Marukyu-Koyama’s range suitable for making Usucha that doesn't have any bold or potentially overwhelming complexity. It has tranquil, mildly tart and slightly bitter notes. Great for beginners.
STEP 1) Put 2g (0.4 US tsp, 1 teaspoon or 2 chashaku scoop) matcha powder into a Chawan.
STEP 2) Pour 70 ml (2.4 fl oz) water between 55-80℃ (176°F) over the matcha powder.
STEP 3) Whisk with a chasen (tea whisk) until foamy.
❖ Before Step 1, Warm your tea bowl. To. do this, pour hot water in it, then discard all the water and (optional) wipe the bowl dry with a cloth. If you skip this step, your warm water could cool down too quickly as the bowl absorbs the heat, which could turn the matcha bitter.
❖ Sift your matcha powder. (Strongly recommended) Matcha clots easily in water. To prevent this, sift the powder through a fine sifter.
❖ When your matcha is ready, drink it immediately, because as it cools down it might turn bitter. (Recommended)
❖ When it comes to matcha, the fresher the better. We recommend consuming it within a month after opening, and storing it in an airtight container in the fridge.