One of Japan's most revered tea ceremonies begins with this stone-ground matcha, whipped with a bamboo whisk to make "Okoicha" tea. Generously rich and bright, it lingers on the palate with a sweet herbaceous aftertaste. 20g can
Rich in L-Theanine, an amino acid found predominantly in shade-grown green teas like matcha and gyokuro that historically have been used in aid of meditation due to their calming effects
For best results, begin with freshly drawn cold water, bring to a boil, then allow to cool to appropriate temperature. Pre-warm the chawan (matcha bowl) and chasen (bamboo whisk) by rinsing with hot water. Discard water and dry thoroughly. Measure four rounded chashaku (bamboo scoops), approximately 2 tsp, of pre-sifted matcha and add it to the bowl. Gently pour 4 oz of water, approximately 180 degrees Fahrenheit, into the bowl.
Gently whisk the contents of the bowl for approximately 30 seconds. When ready, this tea should be a deep glossy green color with a smooth and noticeably viscous consistency. Savor with small sips and enjoy!