Uji Hikari Matcha

Recommended for making usucha or koicha.

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176-185F (80-85C)

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. 
- This specific matcha is created to tolerate slightly higher temperatures such as 85C. Feel free to adjust the temperature when preparing.

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How To Prepare Koicha (Thick Matcha)

2 tsp (4g) matcha powder
1/8 cup (30ml) water at 176-185F (80-85C)

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.

Horii Shichimeien, a Japanese tea business based in Uji, carries a unique mission: they honor the legacy of Uji tea by nurturing the  Okunoyama Tea Garden. During the Muromachi period (1336-1573), Shogun Ashikaga’s fondness for tea spurred the creation of seven esteemed tea gardens, known as the "Uji Shichimeien”. These gardens thrived because Uji is renowned for its ideal tea-growing conditions. However, as urbanization crept in, only one out of the seven gardens survived: the Okunoyama Tea Garden.

Horii Shichimeien cultivates varietals that are rich in amino acids to produce smooth, flavorful tea. They strictly adhere to the time-tested methods of using shade-grown, first-harvest leaves, and a traditional millstone for grinding matcha. However, Horii Shichimeien isn't merely bound by tradition; they also embrace innovation. The visionary third-generation leader, Chojiro Horii, developed the Horii-style tencha dryer, a revolutionary machine that could produce high-quality tencha in a fraction of the time. This dedication to both heritage and progress has cemented Horii Shichimeien's place as a cornerstone of Uji's tea history. Dear Tea Co is honored to offer Horii Shichimeien matcha to our dear customers.