floral matcha

How to Prepare Ogurayama Matcha

1. Sift 1.5–2 g (about 1 tsp) into a warmed bowl.

2. Add 60–80 ml of water at 70–80°C (not boiling).

3. Whisk briskly in an M- or W-motion using a bamboo whisk (chasen) until a fine foam forms.

4. Enjoy immediately — smooth, balanced, and bright.

For koicha (thick tea): Use 3–4 g matcha with 30–40 ml of warm water, then knead gently until thick and glossy.