Tenkei Ceremonial Koicha Matcha

This extraordinary matcha crafted by AOI Seicha is typically offered exclusively in Japan. It is made from a refined combination of top-tier tencha leaves from Nishio in Aichi Prefecture and has earned first-place recognition in Japanese tea competitions. It is only milled when specially ordered, yielding a matcha of unparalleled caliber, making it ideal for Koicha (thick matcha). 30gm Brewing instructions Here are traditional brewing instructions for preparing matcha, perfect for capturing its rich flavor and smooth, frothy texture: 1. Prepare the Tools Matcha Bowl (Chawan) : A wide, shallow bowl allows for easier whisking Matcha Whisk (Chasen): A bamboo whisk helps create the signature froth Matcha Scoop (Chashaku): A bamboo scoop is traditional, though a measuring spoon works too 2. Measure the Matcha Sift 1-2 grams of matcha (about 1/2 to 1 teaspoon) into the bowl. Sifting prevents clumps and ensures a smooth, creamy texture. 3. Add Water Heat water to 160°F to 17