Sift 2 g
One full chashaku: just right for one cup. Pass it through a strainer, no lumps.
World of matcha · TEJA VUH
Matcha
our chawan No. 6,
handmade
A green tea you don’t steep — you whisk it, and drink the whole leaf.
2 gper cup
75 °water
15 swith a chasen
How matcha is made
From shade to foam
Four stops of the green leaf. Scroll: the line will guide you.
SHADE
013 weeks before harvestShade
SHADE
Three weeks before harvest, the bushes are covered with a net. In the shade, the leaf builds up chlorophyll and amino acids: that gives it its deep color and sweet umami.
that’s why it’s so greenSTEAM
02steamed · dried · veins removedTencha
STEAM
The leaf is steamed and dried, and the veins are removed: that is tencha, the base of matcha.
tencha = leaf without veinsGROUND
03into a fine powderGround
GROUND
Tencha is ground into powder. Real matcha has no lumps: a pinch melts away between your fingers.
try it: rub a pinchCUP
042 gramsThe whole leaf
CUP
Matcha isn’t steeped, it’s whisked with water: so you drink the leaf itself, everything it has. One cup takes 2 grams of powder.
the whole leaf, in your cupHow to whisk matcha
01 / 04
Water 100 °
70 ml, but not boiling: boiling water makes it bitter. If it has boiled, let the kettle rest for two minutes.
Draw a W
With the chasen, fast, in a zigzag: 0 of 15 seconds, until you get a fine foam.
You have foam
Fine, dense and it holds. For a latte, add 150 ml of hot or cold milk on top.
in Pisac water boils at 90 °: you wait less
2 g
Morning
Night
One leaf, two moments
Matcha or hojicha
Matcha grows in the shade and is ground; hojicha is roasted. Scroll: day will turn into night.
morning and afternooneven at night
- Taste
- sweet umami, grass, creamcaramel, roasted nuts, a hint of smoke
- How
- 75 °C and a chasen90 °C, stir, no chasen
- Color
- deep greenreddish brown
Shop
Three powders
01 / 03
Our ceramics
Seven chawans
Handmade matcha bowls, each one of a kind. If you buy one, there is no other like it.
no two
alike
Latte at home
S/ 2per cup:
a 50 g bag,
25 lattes
a 50 g bag,
25 lattes
2 gmatcha
+
50 mlwater at 75 °
+
150 mlmilk
Hot
2 g and 50 ml of water at 75 °C: whisk, then top up with 150 ml of hot milk. Syrup, if you like.
Iced
2 g and 50 ml of water: whisk, add ice and 150 ml of cold milk.in summer, the most popular order
With plant milk
Oat and almond milk don’t cover the taste. Coconut milk is already sweet: no syrup needed.
No chasen
2 g and 70 ml of water in a jar with a lid, shake for ten seconds. The foam is thinner, but it’s there.
What we don’t promise
Steady energy for three or four hours. About weight loss and health: nothing. Matcha is food, not medicine.
Morning and afternoon, matcha; evening, hojicha. If you are pregnant or have a health condition, ask your doctor: we don’t give medical advice.
Before you trust the label
How to spot the real thing
- ColorDeep green. If it is yellowish green, the matcha is old or low quality.
- GrindA powder with no lumps that melts away between your fingers.
- FoamFine, dense, and it holds.
- TasteSweet umami. Bitterness comes from boiling water or from culinary-grade powder.
- StorageIn the fridge, tightly closed, away from strong smells.
- PriceA ceremonial matcha under S/ 1 per gram is a reason to ask what is really inside.
Try it before you buy
First
foamworkshop
First, in Pisac
foamworkshop
- Matcha from the menustraight or as a latte: served at the Tea house
- Hojicha lattethe evening choice, also on the menu
- “First foam”workshop: an hour at the table, and you leave with your own cup
- Tea from the thermosfree, during opening hours
- Where
- Calle Callao 200, Pisac, Sacred Valley
- When
- 9:00–19:00, closed Mondays
