Phenimax’s Japanese tea is among the finest organic teas, crafted from the highest quality tea leaves.
Unlike Sencha or Gyokuro, Matcha is made by finely grinding whole tea leaves into a powder, requiring thorough mixing with water or hot water. While the preparation involves delicate techniques, the act of whisking Matcha gradually becomes a meditative ritual—one that calms the mind and naturally guides you into a state of mindfulness.
Matcha is not only enjoyed as Usucha (thin tea) but can also be prepared as Koicha (thick tea) or incorporated into various creations such as Matcha lattes. Experience the versatility of Phenimax’s Matcha and explore different recipes, from Koicha to Matcha lattes.
One of the unique joys of Japanese tea is the ability to express yourself through each moment’s brew—an irreplaceable, once-in-a-lifetime experience in every cup.
Exploring Phenimax’s recommended recipes allows you to discover flavors and presentations that resonate with you. This journey beyond the recipe itself unlocks a world of creativity, enriching your tea experience even further.
How to Prepare Warm Usucha (Thin Matcha)
Organic Matcha (1 Pack: 2g) – Single Serving
Utensils
・Chawan (Matcha Bowl)
・Chasen (Bamboo Whisk)
・Matcha Sifter
・Yuzamashi (Water Cooling Vessel)
Water Volume and Temperature
・Water Volume: 60–70ml
・Water Temperature: Approximately 70°C (158°F)
・Room-Temperature Water: 10ml
Directions
- Pour hot water into the chawan (matcha bowl) and let it sit for a few minutes to warm both the bowl and the chasen (bamboo whisk). This water is separate from the measured brewing water.
- Pour 60–70 ml of hot water into the yuzamashi (water cooling vessel) and separately prepare 10 ml of room-temperature water in a separate cup.
- Discard the water from the chawan, then sift 2g (1 pack) of matcha into the bowl using a matcha sifter.
- Add 10ml of room-temperature water to the matcha and mix thoroughly, kneading it into a smooth paste.
- Pour the cooled hot water from the yuzamashi into the chawan, then whisk briskly in an "M" motion with the chasen for about 20–30 seconds.
- Once the surface becomes creamy and finely frothy, your matcha is ready to enjoy.
How to Prepare Koicha (Thick Matcha)
Organic Matcha (1 Pack: 2g) – Single Serving
Koicha is a rich, concentrated form of matcha, meant to be savored slowly—much like an espresso.
In the past, Koicha was served on special occasions as a more formal and esteemed offering than Usucha.
Preparing Koicha is simple—just use half the amount of water compared to Usucha. For an even richer and more intense Koicha, double the amount of matcha while keeping the water quantity at half.
Enjoy the distinct flavors and visual contrasts between Usucha and Koicha.
Directions for Koicha (Thick Matcha)
- Pour hot water into the chawan (matcha bowl) and let it sit for a few minutes to warm both the bowl and the chasen (bamboo whisk). This water is separate from the measured brewing water.
- Pour approximately 30ml of hot water into the yuzamashi (water cooling vessel) and separately prepare 10ml of room-temperature water in a separate cup.
- Discard the water from the chawan, then sift 2g (1 pack) of matcha into the bowl using a matcha sifter.
- Add 10ml of room-temperature water to the matcha and mix thoroughly, kneading it into a smooth paste.
- Gradually add the cooled hot water from the yuzamashi, letting it flow down the chasen, and continue kneading the matcha into a thick, smooth consistency.
- Once the mixture develops a glossy sheen and reaches a rich, velvety texture—thicker than potage soup—your Koicha is ready to enjoy.
How to Make a Warm Matcha Latte
Organic Matcha Latte (1 Pack: 2g) – Single Serving
By replacing hot water with your preferred milk and adding a small amount of brown sugar, you can create a smooth and easy-to-enjoy Matcha Latte.
Utensils
・Chawan (Matcha Bowl)
・Chasen (Bamboo Whisk)
・Matcha Sifter
・Yuzamashi (Water Cooling Vessel)
・Measuring Cup
Milk Volume and Temperature
・Milk Volume: 100–150ml
・Room-Temperature Water: 10ml
・Milk Temperature: Approximately 40–70°C
Directions
- Pour hot water into the chawan (matcha bowl) and let it sit for a few minutes to warm both the bowl and the chasen (bamboo whisk). This water is separate from the measured ingredients.
- Pour 100–150ml of milk into a measuring cup and warm it by placing it in a bowl of hot water or heating it in a saucepan until it reaches the desired temperature.
- Meanwhile, prepare approximately 10ml of room-temperature water in the yuzamashi (water cooling vessel).
- Discard the water from the chawan, then sift 2g (1 pack) of matcha into the bowl using a matcha sifter.
(If adding brown sugar, mix it directly into the chawan at this stage.)
- Pour 10ml of room-temperature water into the chawan and slowly mix with the chasen, kneading the matcha into a smooth paste.
- Once the milk is warmed, pour it into the chawan and whisk briskly in an "M" motion with the chasen until well combined.
Tip!
For a Matcha Cappuccino, reserve about 30ml of milk in the measuring cup and use a milk frother to create a rich, velvety foam before adding it to your matcha latte.
- Once a fine layer of foam forms, your matcha latte is ready. You can enjoy it straight from the chawan for a traditional experience or pour it into a glass to appreciate its vibrant color. For a personalized touch, top it with foam and drizzle with maple syrup, or customize it to your liking.
