Buy Aya no Mori Matcha by Kanbayashi Shunsho

Ready to purchase an authentic Uji ceremonial matcha that’s still approachable for daily enjoyment? Aya no Mori Matcha by the respected Kyoto house Kanbayashi Shunsho offers excellent quality at a valued price point. Known for its smooth, full-bodied flavour and vibrant jade colour, it suits both relaxed bowls and refined rituals.

About Aya no Mori Matcha

Aya no Mori (literally “Forest of Colours”) comes from first-flush shaded leaves in Uji, Kyoto, that are steamed, de-veined and stone-milled into a fine powder. As one reviewer notes, it’s “ideal for everyday use as usucha (thin tea)” with a “full-bodied balance, rich, slightly nutty” flavour. This matcha gives you heritage, quality and value—crafted by a family tea house with over 400 years of tradition. 

Why Choose Kanbayashi Shunsho

• Origin: Uji, Kyoto, Japan — premium matcha region.

• Grade: Upper usucha / ceremonial usable for daily drinking.

• Flavour Profile: Smooth umami, gentle sweetness and light nuttiness.

• Colour & Texture: Bright jade green, fine powder that whisks easily.

• Best For: Those starting their premium matcha journey, everyday bowls, mindful mornings or gifting with value.

Tasting Notes

How to Prepare Aya no Mori Matcha

1. Sift 1.5–2 g (about a teaspoon) of matcha into a warm bowl.

2. Add 60–80 ml of water at ~70-80 °C (150-175 °F).

3. Whisk briskly in an “M” or “W” motion with a bamboo whisk (chasen) until fine foam forms.

4. Sip immediately to capture colour, aroma and texture.
   For a latte: mix 2 g matcha with a small amount of hot water, then add 150-200 ml steamed milk of your choice.

Frequently Asked Questions

Q1. What is special about Aya no Mori Matcha?
Aya no Mori offers a blend of approachable luxury: first-flush Uji leaves, shade-grown, stone-milled, resulting in smooth umami and a bright green, high-quality cup.

Q2. Is this matcha good for everyday drinking?
Yes. While it meets ceremonial grade standards, it’s designed to be more accessible and works well for daily bowls or casual sipping.

Q3. What’s the best way to store this matcha?
Keep the tin sealed, away from light, heat and moisture. Once opened, refrigerate and aim to finish within ~4–8 weeks for peak freshness and colour.

Q4. Can I use Aya no Mori for lattes or iced drinks?
Absolutely. Its bright flavour and smooth texture hold up well in milk-based drinks or cold preparations, though its full aroma shines best whisked traditionally.

Q5. What water temperature should I use for best flavour?
Use water around 70-80 °C (150-175 °F). Boiling water may cause bitterness and reduce the sweetness in the cup.

Q6. Does Aya no Mori contain additives or flavourings?
No — it’s 100% pure matcha powder from Kanbayashi Shunsho, with no added sugars or flavourings.

Q7. Where is the tea grown?
In Uji, Kyoto — a region with centuries of matcha tradition and some of Japan’s most respected tea producers.

Q8. What cultivar is used?
It uses Uji-heritage cultivars grown under shade. While the specific cultivar isn’t always publicly named, the processing and origin align with high-quality standards.

Q9. What kind of finish does Aya no Mori have?
The finish is clean, slightly sweet and lingering — no harsh bitterness. It’s designed to give satisfaction with each cup.

Q10. Do you ship this product worldwide?
Yes. Through Matcha Tea Ireland you can order Aya no Mori Matcha from Japan and have it shipped internationally with appropriate freshness and quality care.