Fujino "Kei"

[Serving Suggestions]

• Warm Usucha & Koicha (To savor the rich aroma)
• Low-Temp (60°C) or Iced Koicha (To enjoy deep umami)
• Luxurious Unsweetened Matcha Latte

[How to Prepare]

〈Koicha (Thick Tea)〉

• Powder amount: 3g
• Hot water: 60–70°C / 30ml
  

Instructions:

1. Sift 3g of matcha through a strainer into a bowl.
2. Add 30ml of hot water (60–70°C), tilt the bowl slightly, and whisk rapidly with a bamboo whisk up and down.
3. Whisk until smooth and lump-free.

*Higher water temperatures (above 70°C) enhance the aroma but bring out more bitterness. Lower temperatures (below 60°C) soften the aroma while highlighting deep umami and natural sweetness.*To enjoy iced Koicha, whisk with water below 60°C and pour over ice.〈Usucha

(Thin Tea)〉

• Powder amount: 2g
• Hot water: 70–80°C / 60ml
  

Instructions:

1. Sift 2g of matcha through a strainer into a bowl.
2. Add 60ml of hot water (70–80°C) and whisk rapidly up and down with a bamboo whisk.
3. Whisk until lump-free and a fine, rich foam forms on top.

*Can also be enjoyed iced by adding ice cubes.

〈Rich Latte〉

• Powder amount: 3g
• Hot water: 70–80°C / 30ml
• Milk: 50–100ml
  

Instructions:

1. Sift 3g of matcha through a strainer into a bowl.
2. Add 30ml of hot water (70–80°C), tilt the bowl slightly, and whisk rapidly with a bamboo whisk until smooth and lump-free.
3. Pour 50–100ml of milk (hot or iced) into a small glass, then add the whisked matcha.

*If you prefer it sweeter, add honey or sugar immediately after whisking the matcha for seamless dissolving.

[Flavor Profile]

Sweetness: ⚫︎⚫︎⚫︎⚪︎⚪︎

Umami: ⚫︎⚫︎⚫︎⚫︎⚪︎

Bitterness: ⚫︎⚫︎⚪︎⚪︎⚪︎

Astringency: ⚫︎⚪︎⚪︎⚪︎⚪︎

Aroma: ⚫︎⚫︎⚫︎⚫︎⚫︎

[Origin]
Honshudai, Shizuoka, Japan (Single Origin)

[Net Weight]

30g (1.06 oz)

[Shelf Life & Storage]
Unopened: 1 year from manufacture.
Store in a cool, dark place. Once opened, consume within one month to enjoy peak flavor and vibrant color.