hekisuien tea

How to Prepare Chiyo no Sakae Matcha

For Usucha (Thin Tea):

1. Sift 2 g (1 tsp) of matcha into a warmed chawan (tea bowl).

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

3. Whisk briskly with a chasen (bamboo whisk) until a fine foam forms.

4. Enjoy the balance of umami, sweetness, and smooth texture.

For Koicha (Thick Tea):

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

2. Slowly knead until thick and glossy — a luxurious, rich expression of Uji tea.