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.