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1.49 min
USUCHA with 2g of yamamori ceremonial matcha + 80 ml of water at 80-85 Celsius.

Add 30 ml of water and whisk quickly until dissolved, then add the remaining 50 ml of water. Whisk until the matcha has a thick foam and many small bubbles. Finish by gently whisking to get rid of bubbles.

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1.49 分  
USUCHAに2gの山守の ceremonial matcha と80mlの水（80-85℃）を使用します。

30mlの水を加え、素早くかき混ぜて溶かします。その後、残りの50mlの水を加えます。抹茶が濃厚な泡と多くの小さな気泡を持つまでかき混ぜます。最後に、泡を取り除くために優しくかき混ぜます。

Step by step tutorial by our matcha master @nattc.eth 🙌🏼🍵

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