Eiraku Matcha by Hokoen
How to Prepare Eiraku Matcha
For Usucha (Thin Tea):
Sift 2 g (1 teaspoon) into a pre-warmed chawan (tea bowl).
Add 70–80 ml of hot water at 75 °C (170 °F).
Whisk briskly using a chasen (bamboo whisk) in a “W” motion until a light foam forms.
Sip and savour the calm, velvety sweetness that unfolds.
For Koicha (Thick Tea):
Use 3–4 g of matcha with 30–40 ml of water at 70 °C (160 °F).
Stir slowly with the whisk until thick and glossy.
Tip: Use soft or filtered water for the best flavour clarity.
Gokou Single Cultivar Matcha by Master Tea Farmer Tsuji Kiyoharu
Goku Mukashi Matcha by Kanbayashi Shunsho
How to Prepare Goku Mukashi Matcha
Sift 2 g (1 heaped teaspoon) of matcha into a pre-warmed chawan (tea bowl).
Add 60–70 ml of water heated to 70–80 °C (160–175 °F).
Whisk briskly with a chasen (bamboo whisk) in a zig-zag motion until a creamy, even foam forms.
Sip immediately and enjoy the deep, lingering umami that unfolds with each sip.
Koicha preparation: Use 3–4 g of matcha with 30–40 ml water at 70 °C, stirring slowly in circular motions until thick and glossy.
Harukasumi Seasonal Matcha by Marukyu Koyamaen
Characteristics:
- Seasonal Spring Release – limited edition from Kyoto’s Marukyu Koyamaen
- Elegant and mild taste with floral, grassy undertones
- Velvety mouthfeel with balanced umami and subtle sweetness
- Best enjoyed as usucha to highlight its delicate character
Hatsu Mukashi Matcha by Kanbayashi Shunsho
Key Features:
• Origin: Uji, Kyoto, Japan• Grade: Ceremonial• Flavor Notes: Mild umami, subtle sweetness, smooth finish• Uses: Tea ceremonies, matcha beverages, and culinary applications• Packaging: Airtight container for optimal freshness
Houki Matcha by Hokoen
How to Prepare Houki Matcha
For Usucha (Thin Tea):
Sift 2 g (1 teaspoon) into a warmed tea bowl (chawan).
Add 70–80 ml of hot water at 75 °C (170 °F).
Whisk swiftly using a chasen (bamboo whisk) in an “M” or “W” motion until frothy.
Enjoy its silky texture and soothing umami balance.
For Koicha (Thick Tea):
Use 3–4 g of matcha with 30–40 ml of water at 70 °C (160 °F).
Gently knead with the whisk until a glossy, thick consistency forms.
Ikuyo Matcha by Ippodo
Flavour Profile and Aroma
Taste: Mild umami with gentle sweetness and no sharp bitterness
Aroma: Fresh, grassy, and lightly floral
Texture: Smooth, silky, and easy to whisk
Colour: Bright jade green
Ippodo Ikuyo is known for its elegant flavour balance — pure, refreshing, and ideal for daily ceremonial matcha preparation.
Ippodo Horai Matcha
Flavour Profile and Aroma
Taste: Smooth, balanced umami with a touch of natural sweetness
Aroma: Mild, vegetal, and refreshing
Texture: Creamy and frothy when whisked properly
Colour: Deep green with a vibrant sheen
Ippodo Horai is known for its approachable flavour — refined yet gentle, making it suitable for both beginners and connoisseurs.
Ippodo Matcha Powder Kan no Shiro 30g- Medium & Round
Flavour Profile and Aroma
Taste: Mild, clean, and slightly sweet with minimal bitterness
Aroma: Fresh, grassy, and pure
Texture: Smooth and frothy with proper whisking
Colour: Soft jade green
Ippodo Kan Matcha is an excellent entry point for anyone new to Japanese ceremonial tea, offering refinement without intensity.
Ippodo Matcha To-Go Packets
Ippodo Sayaka Matcha
Flavour Profile and Aroma
Taste: Mild umami with a subtle, rounded sweetness
Aroma: Fresh, grassy, and delicately fragrant
Texture: Smooth and creamy when whisked correctly
Colour: Bright jade green
The flavor of Sayaka Matcha is clean and balanced, with no bitterness — perfect for those who enjoy matcha as usucha (thin tea) or in lighter ceremonial sessions.
Ippodo Ummon Matcha
Flavour Profile & Aroma
Taste: Smooth, rich umami with balanced sweetness
Aroma: Fresh, vegetal, and elegant
Texture: Silky and creamy froth when whisked correctly
Colour: Bright emerald green with vivid sheen