Matcha Limited High Ceremonial (Houn) 20g
Matcha Houn 20g (High Ceremonial Grade) – highest-quality Japanese ceremonial matcha tea from the Uji region, Kyoto. Suitable for traditional preparation as both usucha (light, fine tea) and koicha (thick, intense tea). Characterized by high natural sweetness, low astringency, and an intense emerald color.
Aroma & Flavor Profile: notes of sweet nut, vanilla, and coconut.
-
Limited High Ceremonial
-
Suitable for Usucha, Koicha, and lattes
-
Region of Origin – Uji, Kyoto
-
High natural sweetness and a pronounced umami profile
-
100% ground green tea
-
No added sugar, flavorings, or additives
Single Origin
First Harvest
Stone Milled
Shade Grown
About
It comes from the first harvest of the season; only the young leaves from the top of the plant are picked, specially selected for their high nutritional value, then ground into a fine powder using stone mills in the Uji region, Kyoto - Japan.
21 days before harvesting, the plants are intentionally shaded. This compensates for the lack of light by increasing chlorophyll and amino acid levels.
All Greenglass Matcha teas are high quality, sourced from a 4th-generation plantation where preparation secrets have been passed down from generation to generation. We choose only superior quality, authentic Japanese matcha to offer you an experience like in the most prestigious teahouses in Uji, Kyoto.
Matcha Latte Recipe
- Add 2-4 grams of matcha tea to a small amount (50ml) of water (~75°C) in a bowl or cup. Matcha can be sieved for a finer and more homogeneous texture.
- Whisk vigorously with an electric whisk or bamboo whisk until a distinctive foam layer forms on the surface.
- Add 180 – 250ml of hot milk. Sweetener, syrup or ice can be added for Iced Matcha Latte.
* To avoid affecting the taste and properties of the tea, it is not recommended to heat the water to 100°C.
Usucha Recipe
- Sifting: Place 1.5g – 2g of matcha (approx. 1/2 teaspoon) into the bowl, sifting it through a fine sieve to avoid lumps.
- Water: Add 60ml – 70ml of warm water at 75°C – 80°C (not boiling, to prevent the tea from becoming bitter).
- Whisking: Whisk vigorously with a bamboo whisk (Chasen), using a rapid "W" or "M" motion for 15-20 seconds, until a fine, creamy foam forms on the surface.
* To avoid affecting the taste and properties of the tea, it is not recommended to heat the water to 100°C.
Koicha Recipe
- Sift: Put 4g of matcha (approx. 2 teaspoons) into the bowl, sifting it through a fine sieve to avoid lumps. Koicha requires a larger amount of matcha than usucha.
- Water: Add 30ml – 40ml of hot water at 75°C – 80°C (not boiling, to avoid making the tea bitter). Much less water is used than for usucha.
- Mix: Stir slowly and consistently with the bamboo whisk (Chasen), using gentle "O" shaped movements, until the matcha turns into a thick, smooth, and glossy paste. Unlike usucha, for koicha, the goal is not to form foam, but rather a velvety and homogeneous texture.
* To avoid affecting the taste and properties of the tea, heating the water to 100°C is not recommended. Only use ceremonial grade matcha for koicha, as the concentrated taste highlights the quality of the tea.
Benefits
- Rich in antioxidants
- Supports heart health
- Improves focus
- Relaxes and reduces stress
- Aids in weight loss
Pair with accessories
-
Bamboo Matcha Whisk (Chasen)Regular price €18,95Sale price €18,95 Regular price -
Ceramic Matcha Bowl (Chawan)Regular price €19,95Sale price €19,95 Regular price
Matcha Limited High Ceremonial (Houn) 20g
HOME MATCHA
Prepare a delicious matcha latte at home
Add matcha
Add 2-4 grams of matcha tea to a small amount of water (50ml / ~75°C) in a bowl. Sift for a finer and more homogeneous texture.
Mix well
Whisk vigorously with an electric whisk or bamboo whisk (chasen) until a distinctive layer of foam forms on the surface.
Combine
Add 180 - 250ml of hot milk. Sweetener, syrup or ice can be added for Iced Matcha Latte.
