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Our Homare Ceremonial Matcha was produced for us in Uji Japan. We were seeking a ceremonial grade matcha that displayed a balance of sweet and savory while showcasing something different. We fell in love with this one because not only is it smooth with a comforting rich body, it displays a lingering floral sweetness that makes it distinctive from other matcha of this grade. Weight: 30gm matcha packed in nitrogen flushed bag and packaged in canister Brewing instructions Here are traditional brewing instructions for preparing matcha, perfect for capturing its rich flavor and smooth, frothy texture: 1. Prepare the Tools Matcha Bowl (Chawan) : A wide, shallow bowl allows for easier whisking Matcha Whisk (Chasen): A bamboo whisk helps create the signature froth Matcha Scoop (Chashaku): A bamboo scoop is traditional, though a measuring spoon works too 2. Measure the Matcha Sift 1-2 grams of matcha (about 1/2 to 1 teaspoon) into the bowl. Sifting prevents clumps and ensures a smooth, creamy texture. 3. Add Water Heat water to 160°F to 175°F (70°C to 80°C). Avoid boiling water, as it can make the matcha taste bitter. Pour about 2 ounces (60 mL) of hot water into the bowl with the matcha powder. 4. Whisk the Matcha Hold the whisk loosely and whisk vigorously in an “M” or “W” motion. This will help to incorporate air and create a layer of fine, creamy foam. Continue whisking for about 20-30 seconds until the surface is frothy and smooth. 5. Enjoy Immediately Matcha is best enjoyed immediately after whisking to fully appreciate its rich flavor and creamy texture. For a thinner matcha, you can add a little more hot water (3-4 ounces), while for a thicker matcha (Koicha), use less water and more matcha powder. Adjust based on preference, and enjoy this mindful, luxurious tea experience!