Our tea growers in Japan face Matcha Kei with greatest dedication: Harvested at the very best of times in spring, shaded for a lengthy period of time, ground particularly gently and slowly. The knowledge of Matcha production has been passed down from generation to generation and comes to a peak with this masterpiece, a true tea for tea masters!
About 3–5 g of the powder is placed in a special stoneware bowl (chawan, 300–400 ml), which has been warmed. Soft or filtered water is added, boiled and cooled to 80°C/176°F. The liquid is then beaten until frothy using a bamboo whisk (chasen).