Ippodo has been producing green tea and matcha tea in Kyoto since 1717 and is one of the most respected tea makers in Japan. They have teahouses across Japan as well as in New York. They not only sell top quality tea, but are also very active in communicating great stories and flavours of tea and tea culture around the world.
Horai no Mukashi
Horai no Mukashi is perfect for beginners of Ippodo’s tea to make usucha (light tea) or koicha (thick tea). It has a smooth blend or umami taste with gentle astringency. We recommend that you don’t use milk with this matcha to enjoy its bright colour, umami, and astringency.
How to Make Perfect Matcha:
We recommend you use not quite boiling water, around 80°C works well.
If you are using a chashaku (a Japanese bamboo teaspoon) we recommend 2 scoops, or 1 scoop from an ordinary teaspoon (approx. 1.5g)
- Add 2 scoops of matcha powder to your tea bowl or cup.
- Pour around 70ml of not quite boiling water into the tea bowl.
- Whisk the matcha with a chasen (Japanese bamboo whisk) or a small whisk, for about 15 seconds until smooth.
- Relax and enjoy!