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2 teaspoon or 4 chashaku scoop) matcha powder into a suitable tea bowl
sweet koicha tea
When drunk as a thin tea (koicha)
Use 80-85°C water to prepare the tea
which makes it difficult to heat up
Yamamasa Koyamaen( Kasuga no Mukashi- 香寿賀の昔) 30g tea-ceremony 2 teaspoon or 4 chashakuDescriptions: Excellent high grade matcha tea from Yamamasa Koyamaen Koicha (thick tea) grade Uji matcha. Origin: Kyoto Prefecture, Japan When made as a thick tea (koicha), its intense creaminess and uniquely delicious mildness are apparent at first; these are then transformed relatively quickly into an explosive, majestic full bodied sensation which lingers on the palate. It is also extremely enjoyable and uniquely delicious when made as a thin tea
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