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Matcha is a finely ground powdered form of specific green teas, and despite its ancient history, has become a modern favourite with consumers. There are two basic preparation techniques for matcha; thick and thin (koicha and usucha). Thin matcha is produced using around 2 grams of matcha and 75ml of hot water per serving, creating a lighter and slightly bitter tea. Thick tea requires around double the matcha and half the water per serving, and necessitates a slower stirring motion to avoid a foam. The resulting beverage is milder and sweeter, and is served almost exclusively as part of Japanese tea ceremonies.