Kyoken Matcha

Recommended for making usucha.

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)

1. Sift* the matcha powder into a bowl.
2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 
3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).
4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.
5. Enjoy your bowl of usucha.

Katelyn's Tips:
- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 
- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

D-Matcha is a matcha company dedicated to revitalizing Wazuka, where an aging population has challenged the continuation of traditional tea farming. D-Matcha's mission is to not only provide high quality tea but also ensure the continuation of a valuable tea culture. Daiki Tanaka, the founder, is clearly passionate about preserving the tradition of Japanese tea farming, promoting sustainable practices, and sharing the health benefits of tea with the world. We're proud to share with you single-cultivar matcha from D-matcha--a testament to their dedication to supporting local farmers and preserving traditional tea-making techniques.

Kyoken matcha is special by nature. The matcha cultivar used to create our Kyoken matcha is named Kyoken-283, a unique cultivar that is created from zairai tea plants from Uji.

Kyoken is actually an abbreviation for the research center of Kyoto, and the name is used for the experimental stage of a new cultivar.