myouju matcha

How to Prepare Myouju Matcha

For Usucha (Thin Tea):

1. Sift 2 g (1 teaspoon) of matcha into a pre-warmed chawan.

2. Add 70–80 ml of hot water at 75 °C (170 °F).

3. Whisk briskly in a “W” motion using a chasen (bamboo whisk) until smooth and frothy.

4. Sip immediately and enjoy its creamy sweetness and lingering umami.

For Koicha (Thick Tea):

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

2. Gently knead with the whisk until thick and glossy.