Preparing matcha is a simple yet mindful ritual — but the ratio of matcha to water (or milk) can vary depending on how you enjoy it.
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Sho-no-mukashi
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Shō no Mukashi — Echoes of Timeless Tradition
Shō no Mukashi by Nakamura Tokichi is a ceremonial-grade matcha that embodies the refined elegance of Uji's esteemed tea heritage. Favored by Master Hounsai of the Urasenke tea school, this matcha is celebrated for its versatility, making it an excellent choice for your matcha routine.
Tasting Profile:
🍃 Aroma: Bright and earthy, with subtle hints of fresh herbs and a touch of sweetness.
🌿 Flavor: Balanced umami with a gentle creaminess.
✨ Texture: Velvety smooth, creating a rich, frothy layer when whisked.
🌱 Finish: Clean and refreshing, with a soft, lingering sweetness that invites another sip.
How to Store Matcha
To keep your matcha fresh and flavorful:
- Store in an airtight container to prevent oxidation.
- Keep it in a cool, dry, and dark place — the fridge is ideal if sealed properly.
- Avoid moisture, heat, and light, as they can degrade quality.
- Use within 1–2 months after opening for the best taste.
- Always use dry utensils when scooping.
Tip: If stored in the fridge, let it come to room temperature before opening to avoid condensation.
How to prepare matcha?
1. Sift the Matcha
Add matcha powder into your bowl. Sift it to remove clumps and ensure a smooth, lump-free drink.
2. Add Water
Pour in hot water (not boiling). Water that’s too hot can make matcha taste bitter.
3. Whisk
Using a bamboo whisk, briskly whisk in a “W” or “M” motion until the surface becomes frothy with tiny bubbles. This creates a creamy, balanced texture.
4. Enjoy
Drink it straight from the bowl or pour into a cup. Sip and savor slowly.