Fellow's Take on Spirit Tea Gekkou Matcha | Brew Recipe

Here's we brewed this silky stone-milled matcha grown in Uji, Japan, and sourced by Chicago’s Spirit Tea./p>

Gekkou, meaning moonlight, is a shade grown matcha with soft, blue-green tencha leaves. It was produced by the Nishide family, where three generations work side by side, and slowly stone-milled in-house. The result is a smooth, silky matcha with notes of chawanmushi (savory egg custard), almond cookie, and hazelnut praline.

🫖 Type: Matcha/p>

🌏 Origin: Uji, Japan

🔬 Cultivar: Blend

🌱 Harvest: May 2025

⚖️ Bag Size: 20g

Brew Guide for Spirit Tea Gekkou Matcha

THIS BREW GUIDE INCLUDES:

• Traditional matcha

• Matcha latte

Traditional Matcha

Ingredients:

• Matcha: 2g

• Water: 60ml at 170°F

Equipment:

• Matcha bowl

• Bamboo whisk

• Tea tray

• Spoon

• Sifter

Steps:

1. Scoop 2g of matcha from container with the spoon included in your Matcha Set

2. Place matcha on sifter on top of your matcha bowl and sift the powder into your matcha bowl to remove clumps

3. Heat water to 170°F

4. Pour 60ml of hot water over matcha

5. Whisk vigorously in a zigzag or "M" motion for 20-30 seconds until frothy

6. Serve immediately and enjoy

Matcha Latte

Ingredients:

• Matcha: 5g

• Water: 50g at 180°F

• Milk: 150ml cold OR 230ml steamed

Steps:

1. Scoop 5g of matcha from container with the spoon included in your Matcha Set

2. Place matcha on sifter on top of your matcha bowl and sift the powder into your matcha bowl to remove clumps

3. Heat water to 180°F

4. Pour 50g of hot water over matcha

5. Whisk vigorously for 20-30 seconds until smooth and frothy

6. Add milk:

• For iced latte: Add 150ml cold milk and ice, stir to combine

• For hot latte: Add 230ml steamed milk, stir gently to combine

7. Pour into your favorite mug and enjoy!