Classic koicha

Ingredients

• 4 g matcha
• 40 ml water at 70 C

Tools

Steps

1. Warm the chawan and dry it gently.
2. Sift 4g of high grade matcha into the bowl.
3. Add 40ml of water at 70 degrees Celsius.
4. Knead the matcha slowly with the chasen for 30 seconds.
5. Continue until the texture is glossy and paint like.
6. Sip slowly to enjoy the deep umami.

Whisk about 30 seconds.

Koicha requires top tier ceremonial matcha. Lower grades will taste astringent.

Taste profile

Caffeine and L-theanine figures are estimates, not medical advice.