Matcha "Miyabi" Koicha Grade
Our finest stone-ground matcha. Even as thick koicha it stays smooth and sweet, with little bitterness.
¥4,320 (tax incl.)Out of stock- Origin
- Uji, Kyoto
- Contents
- 30 g tin
- Item no.
- HK-MAT-001
We select the most fragrant tencha from Uji and grind it slowly on granite mills — only about 40 g an hour.
Prepared as koicha it is silky and deeply savoury, suitable for tea gatherings and lessons.
How to whisk (one bowl of usucha)
- Warm the bowl with hot water and moisten the chasen whisk.
- Sift 2 g of matcha (two chashaku scoops) into the bowl.
- Add 70 ml of water at about 80°C.
- Whisk briskly back and forth from the wrist until a fine foam forms, then lift the whisk gently from the centre.
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