BREWING INSTRUCTIONS
With all Japanese teas (Gyokuro, Sencha, Genmaicha, and Houjicha) except for Matcha, you can ingest large amounts of the beneficial constituents by brewing the same leaves 3 times. It is...
With all Japanese teas (Gyokuro, Sencha, Genmaicha, and Houjicha) except for Matcha, you can ingest large amounts of the beneficial constituents by brewing the same leaves 3 times. It is...
It is said that 30% to 50% of the constituents are extracted into water by brewing tea leaves 3 times.
BREWING HOJICHA
BREWING GYOKURO
BREWING SENCHA
PREPARATION OF MATCHA
There are two ways to prepare Matcha: Usucha (thin matcha, the standard way) and Koicha (strong Matcha, the special way for tea ceremony).
While most Matcha consumed on a daily basis is Usucha, the Matcha enthusiast cannot resist an occasional bowl of Koicha.
Traditionally, Koicha is for tea ceremony and other special events. For those who are new to Matcha, we recommend starting with Usucha.
SHOP PRODUCTS
Energy snack without guilt! These delicious Matcha Power Bites are nutrient-dense and easy to prepare.
A cup of tea should be healthy and respect the nature of the plant itself. So would you want to use tea bags that, once steeped in hot water, can...
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