This Matcha Latte has been blended to mainly express the convincing umami taste of the Yabukita variety (80%), complemented by the soft character of the Okumidori variety (20%).

To prepare, add about two thirds of a teaspoon into the bowl, add very small amount of cold water to the bowl and  use JING whisk to remove any lumps. Add about 60-70ml of hot water (80°C) and whisk firmly using rapid wrist movements. 30 seconds to 1 minute is often enough to achieve the desired result. When no large bubbles left in the match and the resulting bowl looks thick and frothy with many tiny bubbles, then your matcha is ready to enjoy.