Estimated at about 34 mg of caffeine and 25 mg of L-theanine per gram of matcha. Cultivar, grade and harvest all move the real figure, so treat these as a guide, not a measurement. Not medical advice.
Warm the chawan and dry it gently.
Sift 4g of high grade matcha into the bowl.
Add 40ml of water at 70 degrees Celsius.
Knead the matcha slowly with the chasen for 30 seconds.
Continue until the texture is glossy and paint like.
Sip slowly to enjoy the deep umami.
Koicha requires top tier ceremonial matcha. Lower grades will taste astringent.Almanac note
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