Matcha Daydreams
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This sweet, smooth, and fragrant matcha originating from the former Izu Province of Japan is perfect for a daily cup (or two)! Prepare it as usucha or koicha or blend it into a latte.
Ingredients: Green loose leaf tea.
Origin: Japan (Kagoshima), Kenya (Nandi Highlands).
Origin: Japan (Kagoshima), Kenya (Nandi Highlands).
Allergens: Manufactured in a facility which processes tree nuts and derivatives of tree nuts; almonds; coconut; hazelnut; walnut; milk, dairy, and derivatives of dairy; soybeans and derivatives of soybeans; soy lecithin; and sulfur dioxide and sulfites at concentrations of more than 10mg/kg expressed as S02.
Steeping Instructions - Usucha (Thin Matcha)
- Heat 4 oz. cold water to about 180 degrees Fahrenheit (hot, but not boiling - you should see small bubbles rising to the top of the water if heating in a pan).
- Remove from heat and pour water over 1 tsp matcha powder.
- Combine matcha powder and water using a whisk or chasen.
- Serve.
Steeping Instructions - Koicha (Thick Matcha)
- Heat 1 oz. cold water to about 180 degrees Fahrenheit (hot, but not boiling - you should see small bubbles rising to the top of the water if heating in a pan).
- Remove from heat and pour water over 1 tsp matcha powder.
- Combine matcha powder and water using a whisk or chasen.
- Serve.
Steeping Instructions - Matcha Latte
- Heat 4 oz. cold water to about 180 degrees Fahrenheit (hot, but not boiling - you should see small bubbles rising to the surface if heating in a pan).
- Remove from heat and add 1 tsp matcha powder.
- Combine powder and water using a whisk, and add sugar to taste.
- Meanwhile, boil 4 oz milk or soy milk separately. If desired, use a frother to create foam.
- Combine milk and matcha.
- Serve.
Try our Izu Matcha Latte recipe!
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