Kitsune Matcha - Ceremonial Grade Uji Matcha

Grown and Ground in Uji Kyoto, this Matcha has a good balance of umami, astringency, and bitterness. This matcha is recommended for those who are not used to strong umami, astringency and bitterness, and to those who are new to Matcha.

As a Ceremonial Grade Matcha, this Matcha is high in Antioxidant, Catechins, and Fiber! We recommend drinking this Matcha Usucha (Thin Tea) style, to enjoy and appreciate its flavor to the fullest.

Name: Kitsune Matcha
Ingredients: 100% Tencha
Harvest: Spring, 4 weeks shading
Cultivar: Blend (Okumidori,Samidori, Yabukita, Ujimidori)
Origin: Uji, Kyoto, Japan

Brewing:

Usucha (Thin Matcha)

1. Sift Matcha: Use 2 g (0.07 oz) of matcha powder, equivalent to 1.5 heaping tea ladles or 1 level teaspoon.
2. Add Hot Water: Pour 60 mL (2 oz) of hot water at a temperature of about 80°C (176°F). To achieve this, first pour boiling water into a teacup to cool it down to the desired temperature, then pour it into the tea bowl.
3. Whisk: Vigorously whisk the mixture for about 15 seconds, making an "M" shape with the whisk. This creates a light, frothy layer on top of the tea​

Iced Matcha

1. Sift Matcha: Sift 1-2 teaspoons of matcha powder into a bowl to remove lumps.
2. Whisk with Water: Add 60 mL of hot water (around 80°C) and whisk until smooth and frothy.
3. Sweeten: Optionally, add sweetener to taste and whisk to combine.
4. Ice it: Fill a glass with ice and pour the matcha over it.
5. Add Milk: For a creamier drink, mix in milk or a milk alternative (optional)
6. Serve: Enjoy the refreshing iced matcha immediately.