Matcha ‘Fuji’ Premium’ 40g, $21.90, Green Tea Powder

The traditional way to enjoy premium ceremonial-style matcha. Whisked to a creamy foam using a chasen bamboo whisk, this method brings out the rich flavour of MY CHA’s high-quality Mt. Fuji matcha.
(Please note our No.1 Ceremonial Matcha is Matcha Gold.)

INGREDIENTS
– 2g (1 level teaspoon) Matcha — Fuji Premium
– 60–100ml hot water (approximately 80°C)

METHOD
1. Prepare your equipment
Sift 2g of matcha through a fine tea strainer into a clean bowl or teacup to prevent lumps. Pre-warm your teacup by filling it with hot water, then discard the water.

2. Add the matcha
Add the sifted matcha (1 level teaspoon) to your warmed teacup.

3. Pour the water
Pour 60–100ml of hot water into the cup. Use water at around 80°C — if the water is too hot, the matcha will taste bitter.

4. Whisk the matcha
Using a chasen (bamboo whisk), start by slowly dispersing the matcha at the bottom of the cup. Then whisk briskly back and forth in an ‘M’ or ‘W’ motion — not in circles. Hold the chasen vertically, keep your grip light, and let your wrist do the work.

5. Finish and serve
When a layer of fine, creamy foam has formed on the surface, slowly lift the tip of the chasen from the centre. Serve immediately and enjoy.

TIPS FOR THE PERFECT CUP
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– Temperature: 80°C is ideal. Boiling water will make the matcha taste bitter.
– Whisk motion: Quick back-and-forth strokes, not circular, for the finest foam.
– Foam quality: Aim for small, uniform bubbles — that’s the sign of a well-made matcha.
– No chasen? Shake the matcha and water in a sealed bottle or cocktail shaker, or use a handheld milk frother.

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