Finely stone-ground from first-harvest tencha leaves grown under shade in Uji, this matcha delivers a rich umami depth, silky texture, and refined sweetness with minimal bitterness. Crafted expressly for Koicha, the thick tea of the Japanese tea ceremony.
“Eisho no Mukashi” — “Eisho’s timeless tradition” — celebrates generations of masterful tea craftsmanship by Fukujuen, a family-owned tea producer with over 290 years of heritage.
| Size | 20g |
|---|
How to make usucha matcha
2-4g
50-80ml
80-85C
How to Make Usucha Matcha
-
Warm Tools: Heat the chawan (bowl) and soften the chasen (whisk) with hot water, then dry.
-
Sift Matcha: Sift 2-3g of matcha into the chawan.
-
Prepare Water: Boil water, then cool to 80–85°C (175°F).
-
Add Water: Pour 50-80 ml of the prepared water into the bowl.
-
Whisk: Whisk briskly in a “W” motion until frothy and smooth.
-
Serve: Enjoy immediately.
How to Make Koicha (Thick Matcha)
-
Warm Tools: Heat the chawan (bowl) and soften the chasen (whisk) with hot water, then dry.
-
Sift Matcha: Sift 3–4 grams (2–4 chashaku scoops or 1–2 tsp) of matcha into the chawan.
-
Prepare Water: Boil water and cool to 80–85°C (175°F).
-
Add Water: Pour 30–50 ml of the prepared water into the bowl.
-
Mix: Slowly knead the matcha and water with the chasen in a gentle circular motion until a smooth, thick consistency forms.
-
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.إ140.00
