House Organic Matcha Green Tea
- Description
- Tasting Notes
- How to Make Matcha
Our certified organic first-flush artisanal matcha. A more savory offering than our Daily Matcha, the House showcases fresh, traditional & enjoyable flavors. With organic matcha, it is said the more savory, earthy flavor is similar to how matcha was grown and produced historically. Like our ceremonial Nagomi Matcha, this organic tea is only harvested once a year and is the first harvest of the year due to the difficult process of growing organic tea. Sip the vibrant green tea and dream of the equally vibrant tea fields of Uji, Japan.
How to brew:
- Warm your chawan tea bowl with hot water.
- Place 1.5-2g (1 tsp) of matcha into your chawan.
- Add 1 ounce of 160ºF-175ºF water to the tea and make koicha (a thick paste).
- Add about another 1.5-2 ounces of water.
- Whisk with your chasen until the tea is fully aerated to make usucha.
- Enjoy!
Pairs Perfectly With:
Non-GMO, certified radiation & heavy metal free. Suitable for koicha preparation.
Size: 40g Tin (20-30 servings)
A Perfect Refresher:
How To Make Matcha
Follow our simple guide below to make the most delicious Mizuba matcha! You can also see video guides here — including our favorite latte recipe.
It's time to make matcha! Spoon two chashaku scoops (1 tsp) into your matcha bowl or cup.
Add 1 oz. 160-175º F water. Work chasen (bamboo whisk) in a circle to make a paste.
Add another 2-4 oz. water and whisk the tea in an M-shape motion until frothy. Enjoy!
Stone Milled
All Mizuba matcha is stone milled in Japan. This time-intensive process leads to a depth of flavor not found in conventional teas.
Which tea is right for me?
Our handy chart will help you find your new favorite matcha.
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