HOT ! Ochi Kaki │ Matcha │ Mokoma Tea

Balanced, subtle, rich and smooth.  Our top-of-line option within our Mokoma Matcha blends.  Another exquisite blend from Mukashi Kobayashi\'s (principal blender at Shogyokuen).  Make it as a thin (usucha) matcha but best as a thick (koicha).  

 

PREPARATION

STEP 1. Add matcha powder ( 2g / 1 tsp / 2 chashaku scoops) into a suitable tea bowl.STEP 2. Pour 70 ml / 2.4 oz of water 80℃ / 176°F water over the matcha powder.STEP 3. Whisk with a tea whish (chasen) until foamy.

RECOMMENDATIONS

❖ Use soft water, but not mineral, distilled or purified water.  Much of US tap water is hard water, containing minerals that may interfere with the taste of your tea.  If you have hard water or lack a filtration system to remove mineral particles, then bottled water can be used.  Distilled or purified water may result in a flat tea. 

If you will not be using soft or bottled water then filter your hard water and go through a process to boil the water for 4 - 5 minutes and let it cool to the temperature needed for your tea. 
❖ As your hot water is cooling, before Step 1, use the hot water to warm up the tea bowl with hot water. Pour the water back and dry the tea bowl with a clean cloth.
❖ Shift the matcha powder to prevent clumping of the matcha powder.
❖ Consume your matcha immediately after it is prepared.  As it cools the matcha will become increasingly bitter. 
❖ Freshness is the most important thing for the enjoyment of Matcha. It is best to use up the tea within one month of opening.