01
Warm the bowl and chasen
Warm the bowl and chasen with hot water. Discard the water, then wipe the bowl completely dry.
PACKAGE GUIDE / 01
日本語
HOW TO PREPARE
ICHIZEN MATCHA
No ceremony required. Measure precisely, control the temperature, and whisk with a quick, light motion.
- 2g
- MATCHA
- 60ml
- WATER
- 80°C
- TEMP.
- 30sec
- WHISK
01 / TOOLS
WHAT YOU NEED
- 01ICHIZEN matcha
- 02Tea bowl
- 03Bamboo whisk
- 04Fine sifter
- 05Scale and measuring cup
02 / METHOD
FOUR STEPS
02
Sift 2g of matcha
Sift 2g of matcha into the bowl. Sifting first helps prevent clumps.
03
Add 60ml of water at 80°C
Pour 60ml of water at 80°C over the sifted matcha.
04
Whisk in an M motion for about 30 seconds
Lift the chasen slightly from the bottom and move your wrist quickly in an M motion. Stop when a fine foam forms.
03 / TROUBLESHOOTING
IF IT DOESN’T LOOK RIGHT
CLUMPS REMAIN
Sift the matcha into a completely dry bowl before adding water.
NOT ENOUGH FOAM
Use your wrist, lift the chasen slightly from the bottom, and whisk quickly.
TASTES TOO BITTER
Let the water cool to 80°C and measure 2g of matcha and 60ml of water accurately.
04 / STORAGE
AFTER OPENING
Press out excess air, reseal the pouch, and refrigerate. Keep it away from light, moisture, and strong odors. Before opening, let the sealed pouch return to room temperature to reduce condensation.
05 / NEXT