Crafted by the historic Uji tea house Fukujuen, this limited-edition Matcha was named by Zabosai, 16th-generation Urasenke Grand Master, to mark a decade of his leadership.
Stone-milled and hand-harvested using traditional methods, it’s perfect for Koicha and Usucha. Expect a vibrant green color, velvety texture, and a rich umami flavor with notes of steamed greens, nori, and chestnut. Elegant, balanced, and deeply expressive.
| Size | 20g |
|---|
How to make usucha matcha
2-4g
30-50ml
80-85C
How to make delicious Koicha Matcha
Warm and prepare
Pour hot water into the chawan to warm it, then discard.
Sift 3–4 g of matcha into the warmed bowl to avoid clumps.
Add water
Slowly pour 30–40 ml of hot water (70–75 °C).
Use less water than usucha — koicha should be thick and concentrated.
Whisk gently
Instead of rapid “M” or “W” whisking, use a slow kneading motion (forward, back, side to side) with the chasen.
The goal is to create a thick, smooth consistency without froth.
Serve and enjoy
Koicha is shared traditionally in one bowl among several guests, sipped slowly to savor its rich umami.
The taste is intensely sweet, vegetal, and lingering, with a luxurious mouthfeel.
د.إ225.00
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