Hoshicha
Imperial-Grade Matcha Refill
Imperial-Grade Matcha Refill
Regular price
$358
Regular price
Sale price
$358
Unit price
per
Nestled in the misty heart of Uji, Kyoto, Hoshicha is cultivated in mineral-rich soils and nourished by gentle river fogs, using only the prized Yabukita and Samidori cultivars shaded beneath hemp cloths to heighten their exquisite flavor.
Each spring, our veteran harvesters hand-pick the tender top leaves and buds, which are then meticulously steamed, air-dried, and delicately de-veined by artisans using feather brushes-a process that preserves the purest tencha.
Finally, the leaves are stone-milled at a precise 30 RPM to a silky 10-micron powder, then aged for 980 days, ensuring a matcha of unrivaled elegance, balance, and depth.
Step 1 - Warm bowl and whisk
Fill your tea bowl with hot or warm water to warm the bowl. Then, place the Chasen (i.e. matcha whisk) in this water for 30 seconds to loosen the bamboo, then discard the water.
Step 2 - Scoop
Using the tea scoop, scoop approximately 1 tsp (2-4g) of your Hoshicha matcha powder onto a sift before into the bowl. This breaks up clumps and creates a smoother consistency.
Step 3 - Pour hot water
Depending on how thick you want your tea, pour 1.7-2.3oz (50-70ml) of hot water over the matcha powder. The water should be between 160-175°F (71-79°C), not boiling. Boiling water will burn the matcha and make it taste bitter.
Step 4 - Whisk
Using your Chasen, whisk the matcha rapidly and lightly in zig-zag motions instead of traditional circular motions until the powder is fully incorporated. Once a foam appears on the surface of your matcha, you may stop whisking.
Step 5 - Enjoy
Your matcha tea is now ready to be enjoyed.
