Aoarashi

Marukyu Koyamaen

Marukyu Koyamaen is one of the most prestigious tea makers in Japan, having been producing matcha tea since 1704.  Having developed the original production system, they now use a combination of modern and traditional processes to maintain as many historic elements as possible. They don’t grind matcha tea manually anymore, but they do use traditional stones. Supplying top tea ceremony schools, high ranking shrines and temples, and top hotels, they’ve won numerous tea competition awards.

How to Make the Perfect Matcha Latte

We recommend you use not quite boiling water, around 80°C works well.

If you are using a chashaku (a Japanese bamboo teaspoon) we recommend 4 scoops, or 2 scoops from an ordinary teaspoon (approx. 3g)

1. Pass your matcha powder through a tea strainer into your tea bowl or cup.
2. Pour around 60ml of not quite boiling water into the tea bowl.

3. Whisk this for around 15 seconds with a chasen (Japanese bamboo whisk) or a small whisk. It should be smooth and slightly foamy.

4. Pour in the warm milk of your choice (we recommend soy milk) and enjoy!