Exquisitely stone-ground from premium first-harvest tencha leaves grown in Uji, Kyoto, this ceremonial matcha embodies a vibrant umami richness and smooth, velvety texture. Enhanced with delicate edible gold flakes, Kin-Sai elevates the traditional tea experience with a touch of refined luxury. Crafted by Fukujuen, a venerable tea producer with over 290 years of heritage, this matcha honors centuries of artisanal mastery and ceremonial elegance.
| Size | 15g |
|---|
How to make usucha matcha
2-4g
50-80ml
80-85C
How to Make Usucha Matcha
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Warm Tools: Heat the chawan (bowl) and soften the chasen (whisk) with hot water, then dry.
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Sift Matcha: Sift 2-3g of matcha into the chawan.
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Prepare Water: Boil water, then cool to 80–85°C (175°F).
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Add Water: Pour 50-80 ml of the prepared water into the bowl.
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Whisk: Whisk briskly in a “W” motion until frothy and smooth.
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Serve: Enjoy immediately.
How to Make Koicha (Thick Matcha)
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Warm Tools: Heat the chawan (bowl) and soften the chasen (whisk) with hot water, then dry.
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Sift Matcha: Sift 3–4 grams (2–4 chashaku scoops or 1–2 tsp) of matcha into the chawan.
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Prepare Water: Boil water and cool to 80–85°C (175°F).
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Add Water: Pour 30–50 ml of the prepared water into the bowl.
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Mix: Slowly knead the matcha and water with the chasen in a gentle circular motion until a smooth, thick consistency forms.
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Serve: Enjoy the rich and concentrated flavor immediately.
Note: Koicha is traditionally made with ceremonial-grade matcha for its smoothness and lack of bitterness.
د.إ160.00
