HEKISHO 碧霄 - HOUSE MATCHA

Our House Matcha is cultivated in the celebrated hills of Uji, just outside Kyoto, sourced exclusively from Ichibancha — the first and most prized harvest of the year — where farmers use the traditional Jikagise method of covering tea trees to shield leaves from sunlight. The region's cool climate slows leaf growth, allowing higher concentrations of chlorophyll and amino acids to develop, producing a matcha that is deeply savory, full-bodied, and as rich in character as it is in heritage.

ENERGY BOOST 

Unlike coffee, Matcha delivers caffeine slowly to your body, giving you  sustained energy throughout the day. Matcha contains the highest level of the amino acid L-Theanine which promotes concentration & helps stimulate production of dopamine and serotonin. 

WEIGHT-LOSS 

Matcha is proven to increase metabolism, so it helps the body burn calories up to 4 times faster than average. 

CONTAINS VITAMIN & MINERALS SUCH AS: 

Potassium, Iron, Protein, Calcium, Zinc Vitamins B1, B2, B3, A, C, E. 

DETOXIFIES THE BODY  

Matcha contains Chlorophyll, which is a detoxifier that helps cleanse the blood. The Chlorophyll in Matcha also helps naturally remove heavy metals and chemical toxins in the body. 

PROMOTES A STRONG IMMUNE SYSTEM 

Matcha contains natural antibiotic properties which promote your over all health. Matcha also fights against bacteria, viruses and fungi.

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.

Preparation of Usucha (thin and weak Matcha, the standard way)

• Sift the Matcha for a more mellow flavor and to remove any lumps.
• Place 2 Chashaku or 1 teaspoon of Matcha (2g) into the Chawan bowl.
• Pour 70ml (2.46fl oz) of hot water into the Chawan. The water temperature should be 176F (80C).
• Using the bamboo Chasen, whisk the Matcha until it has a rich foam on top.

Preparation of Koicha (thick and strong Matcha, the special way in tea ceremony)

• Sift the Matcha for a more mellow flavor and to remove any lumps.
• Place 4 Chashaku or 2 teaspoons of Matcha (4g) into the Chawan bowl.
• Pour 50ml (1.76fl oz) of hot water into the Chawan and whisk with the bamboo Chasen. Unlike Usucha, Koicha will not get a rich foam on top.