Yamashiro Uji Matcha
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- How to Use
High quality culinary quality Matcha from Uji in Kyoto prefecture. Full in flavour, slightly sweet with no bitterness and still made from Tencha (the flesh of the leaves after the veins and stalk have been removed), only from leaves harvested later on. If you care about what you eat, this is the perfect Matcha for all your cooking and baking needs.
For matcha tea: Add 1-2 teaspoons of matcha powder. Add 2 oz of hot water (water that is just under a boil is recommended approximately 175F / 80C). Use a zig-zag motion with a bamboo whisk until all clumps from matcha are dissolved. Enjoy! For cooking use: Use and mix with other ingredients as you desire.