Matcha Powder Jingai no Mukashi Nakamura Tokichi 30g

Jingai-no-Mukashi

A matcha especially favoured by Master Zabōsai of the Urasenke tea school. Matcha can be prepared in two distinct ways: as "usucha" (thin tea) or "koicha" (thick tea), each offering a unique experience of matcha's flavours. Jingai-no-Mukashi is particularly recommended for koicha.

About Nakamura Tokichi Honten

Founded in 1854, Nakamura Tokichi Honten is one of Japan’s most esteemed tea producers, renowned for its commitment to preserving the traditional methods of tea production while also embracing innovation. Located in Uji, Kyoto, a region celebrated for its exceptional tea, Nakamura Tokichi Honten has been crafting high-quality tea for over 160 years. Their matcha is prized for its rich flavour, vibrant colour, and smooth texture, making it a favourite among tea connoisseurs worldwide.

How to make a hot matcha latte

1. Whisk together 1 teaspoon of well-sifted Matcha and 60 ml of 80°C (175°F) filtered water using a chasen (bamboo whisk) or handheld frother.
2. Steam and froth 180 ml of your preferred milk.
3. Pour the milk into the freshly whisked matcha.
4. Sweeten if desired.
5. Sip, stir, and enjoy your comforting hot matcha latte.

How to make usucha (thin matcha)

1. Heat a chawan (tea bowl) with hot water.
2. Soften a chasen (bamboo whisk) by lowering the bristles into the hot water.
3. Empty the water from the chawan, and dry the bowl thoroughly with a soft cloth.
4. Sift 1 teaspoon of Matcha into the chawan, and whisk together with 60-70 ml of 75-85°C (170-185°F) filtered water using the softened chasen.
5. Use a M or W motion with your wrist, avoiding scraping the bottom and sides of the chawan.
6. Once frothy, gently lift the chasen from the centre of your chawan.
7. Enjoy your fresh bowl of matcha.

How to store Matcha

Store Matcha in a dark, cool place away from light, heat, and humidity. Ensure the container is tightly sealed after opening to keep the tea fresh.

Ingredients: 100% Japanese green tea

Origin: Kyoto, Japan