Origin: Kyoto Prefecture, Japan
Notes: rich, creamy, with undertones of watermelon, a grassy aroma and vibrant green color, it is a simple and an affordable matcha for drinking with snacks or some mild sweets . Natural bittersweet flavour with well pronounced astringency goes really good with milk.
2 g matcha
60 g soft natural water @80C (no RO pls).
1step: sift matcha into a matcha bowl
2step: add around 10 g water, mix with a bamboo whisk into a thick paste
3step: add the rest of the water, whisking "W" shape vigorously for 15s
4step: please enjoy
Milk & Matcha:
Matcha can be prepared with milk simmilar way as you would go for coffee with milk. Using the recipe for Usucha above handle the 70 ml matcha short as you would do with a double espresso shot. Now you can prepare any milk drink you like from matcha-cortado to matcha-flat-white.