KEIKO Soshun Powder
Matcha Soshun is harvested in early April (first flush) from Kabusecha (half-shaded) leaves. Powdered using ceramic mills, this tea exudes a multi-layered, harmonious and full nutty aroma with a unique delicate and complex taste. It leaves a long aftertaste on the palate.
- Add about 2-3 bamboo spoons (chashaku) of powder into a pre-heated tea bowl (chawan).
- Add about 100ml of water at 80-85°C into the bowl.
- Use a bamboo whisk (chasen) to whisk the mixture in quick 'M' and 'W' movements till it is frothy.