Daigyoku Matcha by Hekisuien
How to Prepare Daigyoku Matcha
For Usucha (Thin Tea):
Sift 2 g (1 teaspoon) of matcha into a pre-warmed chawan (tea bowl).
Add 70–80 ml of hot water at 75 °C / 170 °F.
Whisk briskly using a chasen (bamboo whisk) in an “M” motion until a smooth, frothy surface forms.
Sip slowly and enjoy its creamy, umami-rich balance.
For Koicha (Thick Tea):
Use 3–4 g of matcha with 30–40 ml of water at 70 °C / 160 °F.
Gently knead until thick and glossy — a luxurious treat for ceremonial occasions.
Shiro no Kotobuki Matcha by Hekisuien
How to Prepare Shiro no Kotobuki Matcha
Usucha (Thin Tea):
Sift 1.5-2 g of matcha into a warmed tea bowl.
Add ~ 70 – 80 ml water at ~75 °C.
Whisk briskly with a bamboo whisk in an “M” or "W" motion until a fine foam forms.
Sip immediately to enjoy full flavour and aroma.
Koicha (Thick Tea):
Use 3-4 g matcha with ~ 30 ml water at ~70 °C.
Stir slowly until the mixture is thick, glossy and deeply rich.
Drink directly from the bowl to experience full depth.