Perfect richness--The brand we recommend for your first taste of Ippodo matcha

A subtle balance of matcha's natural umami flavor and a touch of astringency. Goes well with confections that are only slightly sweet.

- This matcha was named by Jimyosai-sosho XIV, the great grand master of the Ura-Senke family of tea masters.
- This grade of matcha is the same as that used for Horai-no-mukashi, which was named by the Omote-Senke family of tea masters.

• 1. Place 2 g (1 tsp.
  or 1.5 tea ladles) of
  matcha in tea bowl.
• 2. Add 60 ml (2 oz) of hot water (at 80 °C)
• 3. Whisk vigorously 15 sec., making 'm' shape.
• 4. Add ice, mix slightly, and it's ready.
• Video: How to prepare

• 1.Sift 3g of matcha.
• 2.Whisk matcha on the strong side with 60ml(2 oz) of hot water.
• 3.Pour on 30ml(1 oz) of milk or soy milk!

Sift before adding water

Sifting powder removes clumps, producing smoother matcha.