Ippodo - Hatsu Mukashi

Matcha is delicate and loves a cool, dark, and dry environment. To keep it fresh and vibrant:

• Keep it airtight – Always reseal the container tightly after use to prevent exposure to air and moisture.
• Store in a cool, dry place – A pantry or cupboard away from sunlight and heat is ideal.
• For long-term freshness – Once opened, matcha is best enjoyed within 1–2 months. If you're not using it daily, you can store it in the fridge to help preserve its flavor and color — just make sure it's sealed tight to prevent condensation.
• Avoid strong odors – Matcha easily absorbs surrounding smells, so keep it away from spices or fragrant items.

Properly stored, your matcha will stay fresh, vibrant, and delicious — just the way it should be. 🍵

Ingredients

• 1 tsp (1–2g) matcha powder
• 70–80 ml hot water (80–85°C / 176–185°F)

Tools

• Chawan (matcha bowl)
• Chasen (bamboo whisk)
• Sifter (optional but recommended)

Instructions

1. Sift your matcha into the bowl to remove clumps and ensure a smooth texture.
2. Heat water to about 80–85°C (not boiling!) — too hot and you’ll scorch the tea.
3. Add water to the matcha.
4. Whisk in a zig-zag (M or W shape) using your chasen until you get a frothy, even layer of bubbles.
5. Sip & enjoy immediately.

Ingredients
• 1–1.5 tsp (approx. 3–4g) matcha
• 40ml hot water (80–85°C)
• 120–150ml milk of your choice
• Sweetener (optional)
• Ice

Instructions

1. Sift the matcha through a fine sieve to remove clumps.
2. Whisk or froth the matcha with 40ml of hot water until smooth and lightly foamy.
3. Fill a glass with ice, then pour in your preferred milk.
4. Pour the matcha over the milk to create a layered look — stir before sipping.
5. Add sweetener if desired, and enjoy!