2g Matcha Seisui: A stronger, grassier Yabukita Matcha from the Kyoto region. This matcha works better for Matcha lattes

2g Matcha Koiai: A bold, sweet Gokou Matcha from the region of Shizuoka

2g Matcha Washimine: A smooth and creamy Okumidori Matcha from Kyoto. This is a great matcha for "koicha", a thicker matcha made during the tea ceremony

2g Matcha Kakitsubata: A fresh, vegetal Yabukita matcha from the region of Shizuoka. This matcha also works well in a latte

2g Matcha Marufuku: A sweet and creamy matcha from southern Japan, made with a combination of the Okumidori and Saemidori cultivars

2g Henta Matcha: A sweet and fresh matcha coming from the Kirishima region in southern Japan

Recently Added: 2g Noike Matcha a smooth and creamy Okumidori matcha from Wazuka, a small town outside of Kyoto

1.0-1.5g matcha per 150ml water; 70 degrees Celsius 160 degrees Fahrenheit.

🍵 Insider tip: If you want to prepare matcha green tea in the traditional way, you must use a Chasen Tea Whisk.

Step 1: Place the sifter on top of a bowl

Step 2: Add 2-3 teaspoons of matcha to the sifter

Step 3: Push the powder through the sifter to get rid of the clumps

Step 4: Add just enough water to the bowl to form a paste (this makes it even easier to make sure there are no clumps)

Step 5: Add 2oz of water to the bowl (85 degrees C)

Step 6: Whisk the tea. Start by clearing off the sides and then whisk to create a foam.

🍵 Insider tip: keep the whisk close to the top of the water to make it easier to create foam!

Also we have a little present for you. Download now our Guide: "How to make Matcha"