1] Bring 2 gallons of water to a boil in a nonstick pan. Add one green bag. Allow to steep 8-10 minutes. Remove the tea bag and discard.
2] Add 5 oz. of prepared matcha slurry to the pan. Whisk until well blended. Place in a storage container. Cover and refrigerate until needed.
3] For the garnishes, trim the ends from 2 lemons. Score lengthwise with a channel knife. Slice 1/8″ thick on an electric slicer. Make a slice half way through each slice. Place in a nonreactive storage. Refrigerate until needed.
NOTE: Whisk together until well blended before each serving.
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