We recommend you consume no more than 3g (3tsp) per day, due to the high iron content.
This grade can be used for both koicha and usucha teas, as well as in shakes, smoothies and elixirs. Koicha is a thick tea made from the highest grades of Matcha, and usucha is a thin tea recommended for lesser grades. Zen Craft can be enjoyed in both methods, it's all about your taste preferences. The essential thing to remember when preparing Matcha is NEVER use boiling water as this ruins the flavour and destroys the nutrients. Water should always be between 50 and 60 degrees, you can achieve this by either half boiling your kettle or boiling it and allow it to cool for 5-10 minutes. Another tip is to use filtered or spring water, this makes a world of difference. Sieve 1/2 tsp (0.5g), or 1 tsp (1g) for thin tea (usucha), or 2 to 4 tsp for a stronger cup (koicha), to a bowl. Heat 250ml (30 to 60ml for koicha) hot water (about 50-60 degrees, NOT boiling). Add a little hot water to the powder and whisk thoroughly with a bamboo or balloon whisk until frothy. Add to a cup and top up with the remaining hot water.High grades are generally just for making Matcha tea, however we are not going to dictate how you use it. Being a fine powder, Matcha is highly versatile and can be used in a variety of ways. See our recipes for some inspiration.