I love Kusui Matcha so much. This is clean and real taste of Matcha.
I feel so great the result in the tea bowl, which is bright beautiful green color and figure every time.
With all Japanese teas (Gyokuro, Sencha, Genmaicha, and Houjicha) except for Matcha, you can ingest large amounts of the beneficial constituents by brewing three times. It is said that 30% to 50% of the constituents are extracted into water by brewing tea leaves three times.
Matcha is ground into powder and completely dissolved in water when brewed (prepared), therefore you drink the whole constituents of the tea leaves and ingest all of the healthful nutrients without throwing away the leaves as one does with other teas: Gyokuro, Sencha, Genmaicha, and Houjicha. Besides, by drinking Matcha you can also ingest oil soluble constituents (Vitamin A, Vitamin E, Beta-carotene, etc.), which are not extracted into water when brewed.
To brew one cup of tea (Gyokuro, Sencha, Genmaicha, and Houjicha), about 3 to 4g (0.11 to 0.14oz) of tea leaves are used.
To prepare one bowl (cup) of Matcha, about 2g (0.07oz) of tea leaves are used.