Matcha Daydreams

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).

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)

1. 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).
2. Remove from heat and pour water over 1 tsp matcha powder.
3. Combine matcha powder and water using a whisk or chasen.
4. Serve.

Steeping Instructions - Koicha (Thick Matcha)

1. 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).
2. Remove from heat and pour water over 1 tsp matcha powder.
3. Combine matcha powder and water using a whisk or chasen.
4. Serve.

Steeping Instructions - Matcha Latte

1. 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).
2. Remove from heat and add 1 tsp matcha powder.
3. Combine powder and water using a whisk, and add sugar to taste.
4. Meanwhile, boil 4 oz milk or soy milk separately. If desired, use a frother to create foam.
5. Combine milk and matcha. 
6. Serve.

Try our Izu Matcha Latte recipe!