Horai-no-mukashi Matcha 20g

• Production: Shade Grown and Stone Milled
• Oxidation: Unoxidized
• Caffeine: High

Koicha is used in Japanese tea ceremony to make tea with a very thick consistency. Because of the very high ratio of matcha to water, koicha matcha must be cultivated and produced from only the very best, fresh young tea leaves.

Whisk our fine matchas with traditional matcha whisks and bowls for optimal froth and flavor.

Preparation Guidelines:

• Usucha | 2g | 2oz. @ 180˚F | whisk vigorously until frothy
• Koicha | 4g | 1oz. @ 180˚F | whisk slowly until frothy