Thin koicha

Ingredients

• 3 g matcha
• 50 ml water at 70 C

Tools

Steps

1. Warm the chawan and dry it gently.
2. Sift 3g of ceremonial matcha into the bowl.
3. Add 50ml of water at 70 degrees Celsius.
4. Whisk slowly to combine, then increase to a steady rhythm for 25 seconds.
5. Stop while the surface still shows a thin foam.

Whisk about 25 seconds.

A good way to taste a high grade matcha without committing to full koicha.

Taste profile

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