Seiju

Hoshino Seichaen

Famous for their high-grade shaded teas such as Gyokuro and Matcha, Hoshino Seichaen has been producing tea in the foggy mountain village of Yame for almost 80 years. They aim to manufacture and process high-quality tea with all their heart, whilst preserving the age-old traditions that make Japanese tea so special.

Usucha (Thin Matcha):

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 2 scoops, or 1 scoop from an ordinary teaspoon (approx. 1.5g)

1. Add 2 scoops of matcha powder to your tea bowl or cup.

2. Pour around 70ml of not quite boiling water into the tea bowl.

3. Whisk the matcha with a chasen (Japanese bamboo whisk) or a small whisk, for about 15 seconds until smooth and slightly foamy.

Koicha (Thick Matcha):

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 3 scoops, or 2 scoops from an ordinary teaspoon (approx. 4g)

1. Add 2 scoops of matcha powder to your tea bowl or cup.

2. Pour around 30ml of not quite boiling water into the tea bowl.

3. Whisk the matcha with a chasen (Japanese bamboo whisk) slowly, for about 15 seconds until you have a smooth, thick consistency.