BrewingMatcha and Japanese Tea
Matcha is whisked into water. Leaf tea is steeped. Both are measured.
The parameters below are the ones UnD publishes for its own matcha, powders, and tea bags: dose, water volume, temperature, and time. Origins and processing follow each product page.
Quick reference
| Tea | Amount | Water | Temperature | Time |
|---|---|---|---|---|
| Matcha | 2 g (1 tsp), sifted | 60–70 ml (2–2.4 fl oz) | 70–80°C (158–176°F) | Whisk until frothy |
| Hojicha tea bag | 1 bag (5 g) | 200 ml (7 fl oz) | 85–95°C (185–203°F) | 30 seconds |
| Genmaicha tea bag | 1 bag (5 g) | 200 ml (7 fl oz) | 90–95°C (194–203°F) | 30 seconds |
| Wakoucha tea bag | 1 bag (5 g) | 200 ml (7 fl oz) | 90–95°C (194–203°F) | 30 seconds |
| Kabusecha tea bag | 1 bag (5 g) | 200 ml (7 fl oz) | 70–80°C (158–176°F) | 1 minute |
| Cold brew, any tea bag | 1 bag (5 g) | 500 ml (17 fl oz), cold | Cold | Shake for 30 seconds |
Gyokuro is not in this table. It is brewed in three infusions with changing water temperature — see below.
Matcha
Matcha is tencha milled into a fine powder. The whole leaf goes into the cup, so the powder is suspended in water rather than steeped. Sifting breaks up the powder before water is added.
- Sift about 2 g (1 tsp) of matcha through a tea strainer.
- Pour 60–70 ml (2–2.4 fl oz) of water at 70–80°C (158–176°F) over the powder.
- Whisk with a chasen in an M shape until the surface is frothy.
Matcha latte
Whisk as above, then add warmed milk or a milk alternative.
Iced matcha
Whisk as above, then pour over ice.
Baking and desserts
Matcha is also used in cakes, cookies, ice cream, and smoothies. Culinary blends are selected for these preparations. About UnD matcha.
Details
- Dose: 2 g (1 tsp)
- Water: 60–70 ml (2–2.4 fl oz)
- Temperature: 70–80°C (158–176°F)
- Tools: tea strainer, chasen
Hojicha and wakoucha powder
Hojicha powder and wakoucha powder are milled Japanese tea. Like matcha, they are whisked into hot water or milk rather than steeped, and they carry color and flavor into pastries and desserts.
Hojicha powder is roasted at high temperature before milling, which reduces part of the caffeine and softens bitterness.
Tea bags
One tea bag holds 5–6 g of leaf and brews about four cups of 200 ml, or 800 ml in total. Steeping times are a starting point and hold across a second cup.
Hojicha
Karigane hojicha made in Yamazoe, Nara, from stems separated during the finishing of shaded first-flush tea. High-temperature roasting develops the toasted aroma.
One tea bag in 200 ml (7 fl oz) of water at 85–95°C (185–203°F). Steep for 30 seconds.
Genmaicha
Green tea blended with toasted rice. The organic version is made in Kumamoto from organic Yabukita and organic rice. The Ujitawara blend adds matcha, gyokuro, kabusecha, and hana.
One tea bag in 200 ml (7 fl oz) of water at 90–95°C (194–203°F). Steep for 30 seconds.
Wakoucha
Japanese black tea from Amano Seichaen in Minamata, Kumamoto, grown without pesticides or chemical fertilizer. Low astringency with a quiet sweetness.
One tea bag in 200 ml (7 fl oz) of water at 90–95°C (194–203°F). Steep for 30 seconds.
Kabusecha
Shade-grown first-flush Yabukita from the Yamato plateau in Nara, known as Yamatocha. Light steaming keeps the umami and gentle bitterness clear.
One tea bag in 200 ml (7 fl oz) of water at 70–80°C (158–176°F). Steep for 1 minute.
Gyokuro
Shade-grown above 300 meters on the Yamato Highlands in Nara. Shading before harvest concentrates umami and restrains astringency. One tea bag carries up to three infusions.
Cooler water and a longer steep for the first infusion. Hotter water and shorter steeps for the second and third.
Cold brew
Every UnD tea bag can be brewed cold. Place one tea bag in 500 ml (17 fl oz) of cold water and shake well for about 30 seconds. Cold water draws less bitterness and astringency than hot water, so the cup reads lighter.
Storage
Matcha keeps about 12 months from its production date. Light, heat, and moisture shorten that.
Unopened
- Cool, dark place: 6–12 months.
- Freezer, airtight: 1–2 years. Return the package to room temperature before opening to prevent condensation.
After opening
- Transfer to an airtight container and keep at room temperature, away from light and heat.
- Do not return the powder to the freezer or refrigerator. Condensation degrades it.
- Use within 1–2 months for flavor, color, and aroma.