eiraku matcha

How to Prepare Eiraku Matcha

For Usucha (Thin Tea):

1. Sift 2 g (1 teaspoon) 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 a “W” motion until a light foam forms.

4. Sip and savour the calm, velvety sweetness that unfolds.

For Koicha (Thick Tea):

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

2. Stir slowly with the whisk until thick and glossy.

Tip: Use soft or filtered water for the best flavour clarity.