Tenka no Mukashi Matcha

Recommended for making usucha or koicha.

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. 

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How To Prepare Koicha (Thick Matcha)

2 tsp (4g) matcha powder
1/8 cup (30ml) water at 176F (80C)

1. Sift* 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. Gently and slowly mix the matcha with the water by using circular, kneading motions until you get a creamy, paint-like consistency. 
4. Enjoy your bowl of koicha. 

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.

Kyo Hayashiya, a respected tea producer from the historic Uji region of Japan, embodies the heart and soul of tradition. With a deep commitment to preserving the centuries-old heritage of Uji tea, they cultivate and craft each batch with care, ensuring that every bowl reflects the authentic flavors of this treasured region. By choosing the finest Uji cultivars like Samidori, Asahi, and Ujihikari, they offer a beautiful variety of teas that cater to every taste, inviting you to experience the rich legacy of Uji in every sip.

Tenka no Mukashi, crafted from the rare Asahi cultivar, is a truly exceptional matcha. Grown in the esteemed Uji region, the tea leaves are carefully shade-grown and harvested with perfect timing to maximize flavor and color. The rich, umami taste and creamy mouthfeel truly make this matcha special, for beginners and connoisseurs alike. For those who like to experiment, Katelyn has found this specific matcha pairs perfectly with Korean pear juice.