Using a Chashaku bamboo scoop, put two heaped scoops or one teaspoon (approx. 3g matcha) into a Matcha bowl – or for an extra smooth result sift the Matcha first using a fine mesh strainer. Then pour approximately 60ml to a maximum of 80ml of hot water between 60°C and 80°C into the bowl without pouring directly onto the powder to avoid clumping.
Next take a Chasen Matcha whisk and place it in the bowl at an angle of about 90° to the base. Now gently but quickly move the whisk back and forth in a tight zigzag motion, without pressing it into the base or sides as much as possible, to achieve the classic Matcha foam. Make sure to avoid circular movements, and the faster the whisking is performed the fluffier the foam. Practice makes perfect – enjoy!
Our Matcha is securely packaged in a protective pouch and comes in a high-quality tin with a screw lid, lined with BPA-free plastic. Before opening, the Matcha can be stored in its original packaging either in the refrigerator or at room temperature.
After opening, we recommend keeping the Matcha tightly sealed at room temperature to protect it from moisture, odours, light, and oxidation. During the summer months, it can also be stored in the refrigerator after opening, but it should only be taken out briefly to prevent excessive moisture absorption. Before preparation, allow the Matcha to reach room temperature.
For optimal quality, consume the Matcha within a few weeks. For long-term storage, we recommend transferring it to a lightproof, airtight container, such as our Matcha tea caddies, and keeping it at room temperature.
