Tenju Matcha by Marukyu Koyamaen
Flavour Profile
| Flavour | Deep, refined umami with natural sweetness | | Aroma | Rich, elegant, with hints of nut and forest-leaf | | Texture | Ultra-smooth, creamy, and layered | | Colour | Brilliant emerald-jade green | | Aftertaste | Long, lingering, clean and refined |
Tenko Matcha by Hekisuien
How to Prepare Tenko Matcha
Usucha (Thin Tea) Method:
Sift 2 g (approx. one teaspoon) of matcha into a warmed tea bowl.
Add 70–80 ml of water at 75 °C (170 °F).
Whisk briskly in an “M” or “W” motion with a bamboo whisk (chasen) until a fine foam forms.
Sip immediately and savour the rich umami and smooth finish.
Koicha (Thick Tea) Method:
Use 3–4 g of matcha with 30–40 ml of water at 70 °C (160 °F).
Stir slowly until the mixture becomes thick and glossy, then drink directly from the bowl in quiet reflection.
Tennouzan Matcha by Yamamasa Koyamaen
Features:
- Flavor: Full-bodied umami with elegant bitterness and balanced sweetness
- Aroma: Deep, green, and expressive
- Origin: First harvest, Uji, Kyoto – Japan’s most celebrated matcha region
- Use: Ideal for usucha or koicha
- Why it’s special: A top-tier ceremonial matcha from Yamamasa Koyamaen, known for depth and refinement
Tsujiki Original Blend Matcha by Master Tea Farmer Tsuji Kiyoharu
Unkaku Matcha by Marukyu Koyamaen
Flavour Profile
| Flavour | Deep umami with mild sweetness | Aroma | Fresh, nutty, and slightly floral | Texture | Smooth, creamy, and full-bodied | Colour | Bright jade green | Aftertaste | Clean and long-lasting
Unryu Matcha by Hokoen
How to Prepare Unryu Matcha
For Usucha (Thin Tea):
Sift 2 g (1 tsp) into a warmed chawan (tea bowl).
Add 70–80 ml of hot water at 75 °C / 170 °F.
Whisk briskly in a “W” motion with a chasen (bamboo whisk) until a fine foam forms.
Enjoy its silky body and elegant sweetness.
For Koicha (Thick Tea):
Use 3–4 g of matcha with 30–40 ml of water at 70 °C / 160 °F.
Gently knead until smooth and glossy.
Wakaki Matcha by Ippodo – 40g
Flavour Profile and Aroma
Taste: Fresh, clean, and lightly grassy with gentle sweetness
Aroma: Crisp and vegetal, with a subtle floral note
Texture: Smooth and easy to whisk into a fine foam
Colour: Bright jade green with a lively sheen
Ippodo Wakaki Matcha offers a refreshing balance — invigorating yet mild, making it a wonderful choice for daily usucha (thin tea) preparation.
Wakatake Matcha by Marukyu Koyamaen
Storage and Care Tips
Keep the tin sealed tightly to protect against air and moisture.
Store in a cool, dark place (refrigeration after opening is ideal).
Use within two months of opening for best taste and aroma.
Wako Matcha by Marukyu Koyamaen
- Origin: Uji, Kyoto, Japan
- Flavor Profile: Subtle sweetness, balanced umami, and a smooth, light finish
- Uses: Ideal for usucha, matcha lattes, or culinary delights
- Packaging: Freshly sealed to preserve vibrant color, aroma, and flavor
Yomo no Kaori Matcha by Yamamasa Koyamaen
Origin: Uji, Kyoto, Japan
Grade: Ceremonial
Flavour: Smooth umami, soft sweetness, clean finish
Aroma: Fresh and floral with roasted undertones
Texture: Ultra-fine and silky
Yugen Matcha by Marukyu Koyamaen
Storage and Preservation Tips
Keep Yugen Matcha sealed tightly to avoid air and moisture.
Store in a cool, dark place (refrigerate after opening if possible).
Use within two months of opening for the best flavour and freshness.
Avoid direct sunlight or high temperatures.
Proper storage helps preserve its bright green colour and delicate aroma.