Our Matcha is best prepared as Usucha (thin Matcha), where it is sieved into a bowl and whisked with approximately 70ml of water heated to around 60-80° C. If you are really in need of a serious ‘pick me up’, then you can also use our Matcha for Koicha (thick Matcha), where twice the amount of matcha is ‘kneaded’ with the Chasen (bamboo whisk) to produce a thick rich paste.
Measure 1 flat tsp and sieve into a bowl (a tea strainer makes a perfect sieve)
add 70ml of water
Whisk to a fine froth using a Chasen (bamboo whisk)
Brewing Keki pure Japanese Matcha is a slightly higher grade of matcha than our...