Kasuga no Mukashi Matcha by Yamamasa Koyamaen
How to Prepare Kasuga no Mukashi Matcha
Sift 1.5–2 g (about 1 tsp) of matcha into a warmed bowl.
Add 60–80 ml of water at 70–80°C.
Whisk using a bamboo whisk (chasen) in an M- or W-motion until you form a smooth microfoam.
Enjoy immediately — rich aroma, soft sweetness, and creamy texture in every sip.
For koicha (thick tea): use 3–4 g matcha with 30–40 ml water and knead slowly for a syrup-like consistency.
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