100g Matcha Tin
- In stock, ready to ship
- Inventory on the way
Since when our founder Chuzo Takahashi first started making the canisters by hand, much about the way we craft our product with utmost care to satisfy our customers has remained unchanged. Today, after 112 years, we are still crafting each of our canisters with the same cherished technique that cannot be replicated in mass production, the effect of which is evident in the details.
In the words of our fourth-generation president, Shoki Takahashi: “Because the canisters are something we use every day, we’ve been doing our best to make them handy, safe, and worthy of winning affection over repeated use. That’s all there is to it. And no matter how much time and effort we devote to crafting them, they are tin canisters after all, so we can’t charge a lot for them. In this day and age, we also want to make sure they are environment-friendly. Obviously, this is not about maximizing profit.”
Although our craftsmen and the tools they use may be different after 112 years, our original principles and techniques live on. At Kotodo, we aim, as we always have, to deliver to our customers products that contain more value than their prices. Each time you open our canister, you will experience the pleasant smoothness of the craftsmanship.”
1. ✂️ Open the Bag
- Tear open the 30g Johnny Matcha bag and pull out the silver bag inside.
- Shake the silver bag 2-3 times, flicking downward to loosen the matcha powder.
2. 🍵 Transfer Matcha
- Carefully cut open the silver bag to avoid spilling the matcha powder.
- Transfer the powder into the Johnny Matcha bag.
3. 💧 Soften Chasen (if using)
- Soak the bristles with hot water for roughly 1 minute to ensure the bamboo is soft enough before whisking your matcha.
4. 🥄 Measure Matcha
- Use 1 level teaspoon or two almond-sized chashaku scoops (traditional bamboo scooper).
- Place the matcha into your chawan (matcha bowl) or cup.
5. 🌪️ Whisk or Shake Matcha
- For a Chasen (matcha whisk): Pour 2 oz of water over the matcha powder (70-80°C or 160-175°F). Whisk in a "W" motion until the matcha is smooth and frothy.
- For an electric whisk or shaker: Add 2-4 oz of water first, then the matcha. Blend or shake until no visible clumps can be seen and the matcha is frothy.
6. 🥛 Customize Your Matcha
- Top off with more water to dilute if needed, or add milk/alternative milk to create a matcha latte.
7. 🥤 Enjoy!
8. ❄️ Store Properly
- After using the matcha, make sure to zip the Johnny Matcha bag closed and store it in the refrigerator.
📌 *To maximize the flavor and texture of your matcha, consume within 3 weeks after opening.
🌟 Usucha: Light & Frothy 🌟
1. Sift 2g (1 tsp) of matcha into a chawan (matcha bowl).
2. Pour 65g (2.3oz) of hot water (175°F) into the bowl.
3. Whisk using a chasen (Japanese whisk) in a "W" motion until the matcha is smooth with a fine foam.
🍃 Koicha: Rich & Creamy 🍃
1. Sift 4g of matcha into a chawan (matcha bowl).
2. Add 35g (1.23oz) of hot water (175°F) to the bowl.
3. Whisk gently using a chasen (Japanese whisk) in a "W" motion to achieve a paint-like consistency. (No foam should be present)
❄️ Iced Tea / Iced Latte: Cool & Refreshing ❄️
1. Sift 2g (1 tsp) of matcha into a chawan (matcha bowl).
2. Pour 3-4 oz of cold filtered water into the bowl.
3. Whisk using a chasen (Japanese whisk) in a "W" motion until the matcha is smooth and well-blended.
4. Pour over ice water for iced tea, or iced milk for an iced latte.
🔥 Hot Tea / Hot Latte: Warm & Inviting 🔥
1. Sift 1 tsp (2g) of matcha into a chawan (matcha bowl).
2. Pour 3-4 oz of hot water (175°F) into the bowl.
3. Whisk using a chasen (Japanese whisk) in a "W" motion until the matcha is smooth and well-blended.
4. Top with additional hot water for hot tea, or steamed milk for a hot latte.
Enjoy these delightful tea recipes and immerse yourself in the world of tea cultivars!
A tea cultivar is a unique strain of the Camellia sinensis plant, selected for production based on its distinctive features. Now, let's explore some delicious ways to enjoy your tea!
