PREPARATIONS

The general act of making tea is an intuitive process guided essentially by taste preference. With Japanese green tea however, preparations will always invite a sense of presence. Each tea has its own unique affinity with water and heat, and their own individual brewing styles. So keep a mindful eye on time and temperature. The careful preparations coupled with an intentional practice, is what enables a deeply artful tea experience and transcends tea drinking into the personal ritual it truly is.

TRADITIONAL MATCHA

TRADITIONAL MATCHA

Usucha [meaning thin tea] is the traditional way to make high grade powdered green tea and the most authentic, healthful way to experience ceremonial grade matcha.

Preparation
Sift 1-2 scoops [1/2 tsp] into a tea bowl. Add a splash of hot water at 80°C* and swirl into a liquid paste with whisk. Pour in 100ml of hot water and whisk rapidly in a zigzag motion until frothy. Top up with more hot water to balance taste accordingly.

*Due to the delicate nature of matcha, it is best brewed with water no hotter than 80°C. A temperature controlled kettle is recommended or cool water after boiling.

Good to know
Matcha is highly sensitive to air, heat and light, so make sure you store airtight in a cool, dry environment after use to preserve quality.

ICED MATCHA

ICED MATCHA

When it starts to heat up, we’re drinking iced matchas on repeat. We may be bias, but the matcha and milk combo is ultimately best served cold.

Preparation
Sift 2 scoops [1 tsp] of matcha into a tea bowl. Add a splash of hot water at 80°C* and swirl into a liquid paste with whisk. Add a little extra hot water and whisk rapidly in a zigzag motion until frothy. Pour into a tall yunomi [tea cup] or glass. Top up with milk of choice [Bonsoy, oat or almond recommended]. Add a handful of ice cubes and a dash of maple syrup. Shake up or blend for a smoothie consistency.

*Due to the delicate nature of matcha, it is best brewed with water no hotter than 80°C. A temperature controlled kettle is recommended or cool water after boiling.

MATCHA GENMAICHA

MATCHA GENMAICHA

A loose leaf green tea with a matcha twist. Best served in a kyusu [Japanese teapot] or strainer. Keep an eye on temperature and steep time when brewing to avoid bitterness.

Preparation
Infuse 1 tsp of leaves in 120-200ml of hot water [Japanese teapot or strainer] at 70°C* for 30-60 seconds. Repeat infusion and adjust brewing according to taste.

*Due to the delicate nature of tea leaves, it is best brewed with water no hotter than 70°C. A temperature controlled kettle is recommended or cool water after boiling.

Cold
Infuse 2.5 tsp of leaves in 750ml-1 litre of soft water at room temp. Brew for 1 hour in the fridge. Gently shake jug to enhance infusion before refrigeration.