Suikaen Chasen
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- Inventory on the way
- Remove the metal barrier bag containing the matcha powder.
- Carefully cut open the bag and pour the matcha into the Johnny Matcha tin.
Storage Options:
- Short-Term (1-2 weeks): Store the tin on the counter, away from sunlight and heat.
- Long-Term: Keep the tin in the refrigerator. Ensure the interior lid is secure to prevent oxidation.
Proper storage maintains matcha's freshness and flavor.
Koicha (Thick Tea) Preparation
Ingredients:
- Matcha: 4 grams (roughly 4 almond-sized scoops with a chashaku or 2 level teaspoons)
- Water: 1 oz (30 ml), heated to 176°F (80°C)
Steps to Prepare:
- Measure and Sift:
- Heat and Add Water:
- Whisk and Blend:
- Enjoy Your Koicha:
Usucha (Thin Tea) Preparation
Ingredients:
- Matcha: 2 grams (roughly 2 almond-sized scoops with a chashaku or 1 level teaspoon)
- Water: 2.5 oz (75 ml), heated to 160-175°F (70-80°C)
Steps to Prepare:
- Measure and Sift:
- Heat and Add Water:
- Whisk and Blend:
- Enjoy Your Usucha:
Iced Matcha Latte Recipe (12 oz)
Ingredients:
- Matcha: 2-3 grams (use 2g for a subtle flavor, 3g for a more complex taste)
- Water: 2 oz, room temperature or cold
- Milk: 6 oz milk or milk alternative
- Ice: 4 oz ice cubes
Steps to Prepare:
- Create Your Matcha Base:
- Prepare the Ice:
- Add Milk:
- Combine and Serve:
A cultivar is a specific variety of a plant that has been selectively bred or naturally developed for certain characteristics, like flavor, color, or how well it grows in specific conditions. For matcha, the cultivar of the tea plant affects its taste, aroma, and even how smooth or creamy it feels when you drink it. Think of it like different types of apples—Granny Smith, Fuji, or Honeycrisp—all are apples but have unique flavors and uses. Similarly, matcha cultivars offer distinct profiles, making each one special. Some cultivars are easier to grow and more resilient, making them popular with farmers, while others are more delicate and require extra care, resulting in rare and unique flavors.
