ryokuhou matcha

How to Prepare Ryokuhou Matcha

For Usucha (Thin Tea):

1. Sift 2 g (1 tsp) into a warm chawan (tea bowl).

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

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

4. Enjoy its bright colour, silky texture, and layered sweetness.

For Koicha (Thick Tea):

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

2. Knead slowly with the whisk until the mixture becomes glossy and thick.