Sencha leaves are ground to a fine powder after roasting, a process which removes most of the caffeine content. This produces a smooth, creamy and roasted drink that is a great alternative to traditional matcha and can be drunk at any time of day.
The flavour is undoubtedly roasted, with a metallic and creamy edge. This allows it to go well with creamy items such as hojicha latte, ice cream and patisserie. It is lightly astringent as it still has a green tea aftertaste but with a pronounced ‘powdery’ creaminess.
Less than a gram (0.7) is needed per 70ml of hot water. Usually, it is measured with a matcha spoon (chashaku 茶杓) into a bowl (chawan 茶碗). Very warm water (around 70°C) is then added and briskly mixed with a matcha whisk (chasen 茶筅) until frothy. Alternatively you can use any vessel and whisk or even a drinks shaker; the important point is to properly mix the water and powder completely.
As with standard Matcha, this powder mix is delicate and should be stored in its packet, away from strong smells and light to keep its flavour, freshness and also its nutrients don’t degrade.