Traditional Matcha
Usucha: In a tea bowl, whisk 2g of sifted Matcha powder with 65g of water (180°F) with a bamboo whisk until a fine foam is achieved.

Koicha: In a tea bowl, add 4g of sifted Matcha powder and 30-35g of water (180°F) and knead gently with a whisk until the matcha is completely mixed and is the texture of paint.

Iced Matcha: Add 2g of sifted Matcha to a tumbler or thermos, add 200g of cold filtered water and shake vigorously for 30 seconds. Pour over ice.

Storage: Keep the tin in the refrigerator. After opening, place the tin in a ziploc bag before returning to the fridge - this will protect the tea from absorbing any aromas from your refrigerator.

Description: A single cultivar 100% Uji Hikari matcha from Shirakawa, Uji. A rare treat, this tea was shaded with 100% rice straw coverings known as Honzu. This imbues the tea with a rich, heady fragrance. Uji Hikari is easy to drink with a refreshing mouthfeel and long, buttery finish.

What is so special about this tea? This matcha hails from unarguably the most revered tencha garden in all of Uji - The gardens of Mr. Kiyoharu Tsuji. Tsuji san has mastered the production of a handful of cultivars with Uji Hikari being one of his most prized offerigs. With more #1 showings at Japan's all national tea fair, it is safe to say his name is etched in the history of Uji tea production. His teas exude a notable power from intensive garden management and fertilization as well as the deep red clay soil of Shirakawa. The L-Theanine and Amino Acid levels of his teas are some of the highest recorded - and this comes through on the palate. We recommend using slightly cooler water to bring out that umami.