Matcha / Cuisine Grade

Perfect for kitchen use. Once hot water is added and the mixture is whisked, the herb infuses and the Matcha can be drunk.

Suggestions from our Master

A small amount of matcha is placed in the bowl, traditionally using a bamboo scoop called a Chasaku and a small amount of non-boiling water is then added. The mixture is then whipped using the Chasen, a traditional bamboo whisk, until a liquid of uniform consistency is obtained, without lumps. Ideally, no traces of tea powder should remain on the edges of the bowl .

Temperature: 70-80°