This Premium Grade Matcha is the best of the Matcha currently offered by Aiya. Of the over 200 farmers in Nishio city that are contracted by Aiya, only a select few have the experience and knowledge necessary to produce Matcha high enough in quality to be called “Premium Grade.” The result of their efforts is a rare treat. Aiya Matcha's Premium Grade Matcha has a robust Matcha flavor packed with tons of natural sweetness (umami flavor) derived from the amino acid L-theanine. Ideal to be served as Koi-cha (thick style Matcha), this grade can also be enjoyed as Usu-cha (thin style Matcha). Although we recommend this Matcha for use on special occasions, you can enjoy this luxury everyday if you so desire. All of Aiya's Matcha is grown and produced in Nishio city in Aichi prefecture. Nishio has been known the world over as the cradle of the finest Matcha for more than 800 years.
1. Before adding hot water to Matcha, it is recommended that Matcha is sifted using a tea strainer or a sifter to avoid clumps of Matcha from forming in the tea.
2. Place about two bamboo tea scoops (1/2 to 1 tsp.) of Matcha powder in the bowl. Add 2 to 3 oz. of pre-boiling water to the bowl (~180F / ~80C). Boiling water may not be the most suitable for Matcha because it does not bring out the best flavor and the natural mild sweetness of the tea.
3. Using the bamboo whisk: whisk briskly with the motion of making the letter "M" or "W." Simply an up and down motion will do as well. The whisking brings oxygen into the tea to create a nice frothy layer on the surface with many air bubbles. (Optional) To remove the air bubbles, simply lift the whisk slightly and lightly stroke the surface of the froth a few times until air bubbles have completely disappeared.
4. Using soft water is best for Matcha green tea and any other Japanese green teas. Depending on personal preference, add more water to adjust for desired taste. Remember to add more water only after whisking.