Matcha Usage Instructions

How to make the Perfect cup of Matcha:

Using a bamboo matcha scoop, place 2 sifted scoops (or 3/4 of a teaspoon) into a matcha bowl or cup.
Slowly add 80ml of hot water (not boiling) into the tea whilst briskly whisking in a zigzag motion.
Continue to whisk until the matcha is smooth, with a frothy surface. Drink and enjoy!

How do I Store Matcha?

Store in a cool, dark place away from any light. It’s best to try to consume the matcha as soon as possible for freshness. Always keep the lid on, or keep it in an airtight container.

How can I tell a good matcha from a bad matcha?

The colour:
Good matcha is a bright and vibrant green colour. The vibrant green of matcha comes from it being a shade grown plant which is high in chlorophyll. If a matcha is a pale or khaki green, it is usually of a lesser quality because it either wasn't shade grown or is blended with something else.

The Ingredients:
If a matcha has any other ingredients other than 100% Matcha, it is a poorer quality matcha.

The Texture:
High quality matcha is made from baby tencha leaves that have had the stems and stalks removed. It is then stone ground into a fine powder, similar to the texture of baby powder. If a matcha is clumpy or grainy, it is not a high quality matcha

Why is matcha so expensive?

Karen has personally sourced all our matcha from the pristine, fertile Nishio region of Japan. All of matcha is hand picked on the 88th day of spring in the lunar calendar and is stone ground. We also import the highest quality of our two grades of matcha, which are naturally more expensive. But, each cup of matcha only requires 1g of matcha powder, thus even our small tins can make up to 30 cups.