- Into an empty bottle, put a small amount of matcha (only about a third of a teaspoon — a little bit goes a long way).
- Add a tiny bit of water to the bottle (only a couple of capfulls).
- Fasten the cap and shake vigorously. The goal is to make a thick, even matcha paste in the bottom of the bottle. Otherwise, the matcha will form stubborn clumps in the next step.
- Add the rest of the water, fasten the cap again, and share vigorously.
- Enjoy! (If some settling of the matcha occurs before you finish it, simple fasten the cap and shake again.)
The photo below depicts a really great idea that a tea grower in Aso showed us while we strolled through town: making cold-brewed matcha from the stunningly delicious water from one of the town's natural spring water drinking fountains.
On a hot day like that, there is nothing like nice, cold green tea. It really gave us the energy to keep exploring the sights.
This is right-from-the-mountain spring water that the city provides for everyone — locals and visitors alike. The water's taste is pure and clean and exquisite yet subtle, and it's body-chillingly cold in a reassuring way. You feel like you've got a direct line to Mother Earth's own water cooler.
blog feed, facebook, reviews, teas, tweets, videos