Everything is in balance. Tangy and fresh in character this tea is an excellent gateway to the world of Matcha. Strong and intense, also perfectly suitable for mixed drinks and Matcha Latte.
Preparation:
About 3–5 g of the powder is placed in a special stoneware bowl (chawan, 300–400 ml), which has been warmed. Soft or filtered water is added, boiled and cooled to 80°C/176°F. The liquid is then beaten until frothy using a bamboo whisk (chasen).
