Preparation

Cold Brew Matcha

A refreshing preparation method that involves steeping matcha powder in cold water for an extended period, creating a smooth, mellow drink with enhanced sweetness and reduced bitterness.

Cold Brew Matcha

A refreshing preparation method that extracts matcha flavors using cold or room temperature water over extended time, creating a smooth, less bitter drink perfect for hot weather.

Koicha (Thick Matcha)

Koicha is the traditional thick-style preparation of ceremonial matcha, using a higher tea-to-water ratio to create a rich, paste-like consistency with intense umami flavor.

Usucha (Light Matcha)

Usucha is the everyday style of matcha preparation that creates a lighter, frothy tea using less powder and more water than the thick koicha style. It's the most common way to enjoy matcha worldwide.

Water Temperature for Matcha (Temperatura del agua para matcha)

The optimal water temperature for preparing matcha is 70-80°C (158-176°F), which preserves delicate flavors, prevents bitterness, and maintains the powder's nutritional benefits.