Kokoro Ceremonial Matcha Green Tea
- Description
- Tasting Notes
- How to Make Matcha
Kokoro: the heart, the soul, the essential.
Kokoro is the pearl of our Matcha teas, handpicked from the first flush (the newest growth of tea leaves), and crafted from the oldest tea plants. The result is an exceptionally clean and balanced tea with a complex depth of flavor comprised of 3 cultivars: Samidori, Asahi and Gokou.
For a truly authentic experience, enjoy this tea in a handcrafted chawan.
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)
Our Matcha is Exceptionally Fresh:
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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