A top-grade tea with middling character in terms of flavor. It works well as usucha and koicha alike. It is not particularly sensitive to water temperature when being prepared, so less savvy tea-makers can also confidently give this tea a go. Prepared as usucha the tea first exudes a vegetal, a spinach-like flavor, as koicha it first releases the aroma of roasted peanuts and almonds, soon to give way to a pure, lingering sweet creamy flavor with a mild vanilla finish.
It is a soft, creamy matcha.

HOW TO PREPARE
STEP 1) Put 4g (0.8 US tsp, 2 teaspoon or 4 chashaku scoop) matcha powder into a suitable tea bowl.
STEP 2) Pour 30 ml (1 fl oz) 80℃ (176°F) water over the matcha powder.
STEP 3) Gently knead with a chasen (tea whisk) until all lumps are gone.

- Before Step 1, warm up the tea bowl with hot water, then dry it with a cloth to create the perfect temperature so make the most delicious matcha with a fresh scent while preparing. (Optional)
- To prevent clotting of the matcha powder, sift it through a fine strainer before use. (Strongly recommended)
- After the matcha is done, drink it immediately, because as it cools down it gets more and more bitter. (Recommended)
- Freshness is the most important thing for the enjoyment of Matcha. It is best to use up the tea within one month of opening. (Strongly recommended)