Ippodo - Ikuyo-No-Mukashi Matcha Preparation of Traditional Matcha: Sift

Preparation of Traditional Matcha: Sift 1/2-1 teaspoon of Platinum Hachi Matcha into a small bowl

1 tbsp coconut butter

this grade is best suited for making Matcha flavored desserts and beverages such as cookies

this belief is not the case for cooking

Ippodo - Ikuyo-No-Mukashi Matcha Preparation of Traditional Matcha: SiftGround from shade cultivated tea leaves, matcha is rich in theanine an amino acid responsible for matcha's full bodied mellow sweetness. In Japan, there is a special name for this taste: umami. Generally, the higher the grade, the richer the umami taste. Characterized by its rich aroma, full bodied mellow sweetness, and vivid green color, matcha is a favorite among tea lovers in Japan. Invigorating and full of nutrients, matcha is the perfect drink to