How do I prepare matcha?
Sift about 1–2g of matcha into a bowl to remove clumps. Add roughly 60ml of water at 70–80°C — not boiling, which scorches the leaf and turns it bitter. Whisk briskly in a W motion until a fine foam forms.
What is the difference between Miyaki and Hikari?
Miyaki is the well-balanced one: richer umami, steady and grounding. Hikari is the elegant one: brighter aroma, floral and light. Both are ceremonial grade — the difference is character, not quality.
How should I store it?
Keep the pouch sealed, cool and away from light. Matcha is sensitive to air, heat and humidity. Once opened, refrigerate it and use within a few weeks for the freshest colour and flavour.
Do you offer free shipping?
Yes — free shipping on all orders above RM100.
How do I get in touch?
Email us at admincentre@nokocha.com and we will get back to you.