daigyoku matcha

How to Prepare Daigyoku Matcha

For Usucha (Thin Tea):

1. Sift 2 g (1 teaspoon) of matcha into a pre-warmed chawan (tea bowl).

2. Add 70–80 ml of hot water at 75 °C / 170 °F.

3. Whisk briskly using a chasen (bamboo whisk) in an “M” motion until a smooth, frothy surface forms.

4. Sip slowly and enjoy its creamy, umami-rich balance.

For Koicha (Thick Tea):

1. Use 3–4 g of matcha with 30–40 ml of water at 70 °C / 160 °F.

2. Gently knead until thick and glossy — a luxurious treat for ceremonial occasions.