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.

TRADITIONAL MATCHA 

1. Sift 2g of matcha (2 chashaku or 1 tsp) into the chawan to remove lumps and soften the flavor.
2. Add 70ml (2.5 fl oz) of water at 80°C (176°F).
3. Whisk with the chasen until a rich foam forms.

MATCHA LATTE

1. Sift 4g of matcha (4 chashaku or 2 tsp) into the chawan to remove lumps.
2. Add 35g (1.2 fl oz) of water at 80°C (176°F).
3. Whisk with the chasen until smooth and lightly foamy.
4. Steam or warm 150ml (5 fl oz) of your preferred milk, then pour the matcha over it.

Iced version: Use cold milk and pour the matcha over ice.