Matcha is the traditional Japanese green tea powder. Using high quality green tea leaves, grown with the strictest of traditions.
How to make matcha
Put 2g Matcha powder into the tea bowl. Better to have tea bowl warm. Its recommend to use sifter to remove any clumps of powder.*2g=1/2 tbsp. Pour 60ml hot water.(80°C/176F). Whisk the Matcha briskly in a "W" motion using bamboo whisk until there’s form on the surface
How to make match Latte
Put 2g Matcha powder in a cup. Add (80°C/176F) water 20ml in to a cup and whisk well. Warm 50ml milk and whisk well. Add 3. into 2. add sugar if you want
- Usucha (thin tea) is used in Japanese tea ceremony as well. With Usucha it is essentially normal to use more water than with Koicha. Matcha that is used to make Usucha, therefore, does not need to be as high quality than the tea leaves used in Koicha. Still, Momo Koicha uses fresh young Tencha leaves, grind up by hand in Uji, Kyoto. It is also highly recommend and acceptable to be used in the traditional Japanese tea ceremony. 30g
- Take will be good to use for Matcha Latte and cooking. Grind up by machine. All the Momo Tea Matcha use only “Tencha”. Uji, Kyoto including Take. 40g
- Matsu will be good for daily Matcha use. Its still delicious enough to use as a Tea Ceremony practice. Matsu is ground up by hand in Uji, Kyoto. It will make a perfect Matcha Latte as well. 50g