Uji Matcha With Built-in Sifter - 30g brown rice kernels Whisk 10g (2 teaspoons) of

Whisk 10g (2 teaspoons) of matcha in 5cc (1 teaspoon) of water to make matcha syrup

hojicha is a popular choice in Japan for its rich

Carbohydrate: 0

Takatori ware is known for being thin-walled

Uji Matcha With Built-in Sifter - 30g brown rice kernels Whisk 10g (2 teaspoons) ofEffortless Tasty Uji Matcha Finely Stone Ground Matcha Tencha, the tea leaves used to make matcha, are covered for 30 days, then steamed and dried without kneading. The final step involves carefully grinding the tencha leaves with a stone mill, producing high quality matcha with a pleasant, mellow taste and easy foaming. This meticulous process takes about one hour to grind just 40g of matcha. Preparation with Tea Sifter The included tea sifter makes