How to make Matcha

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[Ingredients]
*Matcha 2g
 (approximately 1/2 a tea spoon or 2 scoops of Chashaku(the matcha spoon))
 There could be lumps of matcha powder, so it's advised to sieve the powder before making tea.
*Hot water 90ml-100ml
*Chasen (bomboo tea whisk)
Before using the bomboo tea whisk first,soak it in the hot water for about 2-3 minutes to remove the starch glue.
And It's always better to wet the Chasen, so it's easy to whisk the tea.
*Bowl
[Preparation]
First, check the matcha bowl tempreture. If it's cold, warm it up then wipe off the extra moisture in the bowl and keep it dry.
[Making Matcha]
Step1: Put the matcha into the bowl
Step2: Add hot water
Measure the boiling water(90~100ml) and pour it into the matcha bowl.
Lightly tap the hot water and Matcha with the tip of Chasen to break the lumps of matcha.
Step:3 Blend the water and matcha
Blend the hot water and matcha as if you are writing "( )" with matcha whisk about 5 times.
Step4: Start to make matcha
With a snap of the wrist, move the chasen back and forth quickly to make the tea frothy.
Gradually raise the position of the Chasen. (From the bottom to the middle to top) Step5: Remove the CHASEN
Remove the large bubbles on the surface with the tip of the Chasen and finally gather the froth and pull out the CHASEN.
It is important to wash as soon as possible after using. Soak it in the bowl, scrub it off with your fingers gently.
Please do not use any sponges or detergents. After washing, dry it. A well ventilated and shaded area is best.
Matcha is one of Japan's most unique teas, made from very delicate ingredients.
There are many grades of Matcha (for example, high quality for tea ceremony, or a lower quality type used for cooking), these differences come from harvesting methods, processing techniques, or difficulties with quality control, etc. We have 6types of Uji matcha and Organic Matcha Kagoshima.