Maison Koko Ceremonial Matcha (Uji Blend) 50g
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Maison Koko Ceremonial Matcha (Uji Blend) 50g
This matcha offers a vibrant, deep green colour and a rich aroma. It's carefully blended with Samidori and Okumidori for colour and fragrance, Tenmyo for umami and soft flavour, and Yabukita to balance the overall profile. This high-quality ceremonial grade matcha is perfect for everyday drinking as a latte or for specialty cooking, including high-quality matcha gelato, baked goods, and Japanese sweets.
How to prepare
Usucha – Light & Frothy (1 Serve)
- Sift 2g (1 tsp) of matcha into a warm bowl.
- Add 60ml of water heated to 70°C.
- Whisk briskly in a zig-zag motion until a fine froth forms on top.
Koicha – Bold & Velvety (1 Serve)
- Sift 4g (2 tsp) of matcha into a warm bowl.
- Add 20ml of water (70°C) and knead with your whisk until smooth.
- Add another 20ml and whisk until thick and silky.
The Golden Matcha Ratio
- Base Ratio (4:40): 4g matcha + 40ml hot water (70°C)
- Hot Matcha Latte (200 ml): 4g matcha + 40ml hot water (70°C) + 160ml milk
- Iced Matcha Latte (300 ml): 6g matcha + 60ml hot water (70°C) + 240ml milk
*Whisk matcha with hot water before adding cold milk.
Storage
- For the freshest taste, enjoy within 30 days of opening.
- Best within 3 months, or up to 6 months with proper care.
- Keep sealed to prevent air exposure.
- Store away from light and heat.
- Always use a dry spoon and keep the pouch tightly sealed.
- Keep your matcha vibrant by storing it in the fridge or freezer (between 3°C and 5°C). Make sure to store it in an airtight, opaque container to protect it from light, air, and moisture. Before opening the tin after refrigeration, let it come to room temperature to prevent condensation from forming inside, which can damage freshness.
*Please note that the image is for reference purposes only. The actual colour may vary slightly due to differences in the seasonal batch.
Origin: Uji, Kyoto, Japan
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