Ayame Matcha by Marukyu Koyamaen
Suggested Uses
Mindful tea sessions: Ideal for calm, focused moments.
Daily enjoyment: Smooth and mild for everyday use.
Ceremonies: Refined enough for formal Japanese tea rituals.
Lattes: Creates a smooth, bright, and elegant drink.
Gifting: A beautiful choice for tea lovers and collectors.
Blue Bottle Craft Matcha 30g
Chigi no Shiro Matcha by Marukyu Koyamaen
- Origin: Uji, Kyoto, Japan
- Flavor Profile: Mild sweetness, nuanced umami, and a light astringent finish
- Uses: Ideal for usucha, lattes, and gourmet culinary creations
- Packaging: Sealed for peak freshness, color, and aroma
Chiyo no Sakae Matcha by Hekisuien
How to Prepare Chiyo no Sakae Matcha
For Usucha (Thin Tea):
Sift 2 g (1 tsp) of matcha into a warmed chawan (tea bowl).
Add 70–80 ml of water at 75 °C / 170 °F.
Whisk briskly with a chasen (bamboo whisk) until a fine foam forms.
Enjoy the balance of umami, sweetness, and smooth texture.
For Koicha (Thick Tea):
Use 3–4 g of matcha with 30–40 ml of water at 70 °C / 160 °F.
Slowly knead until thick and glossy — a luxurious, rich expression of Uji tea.
Choan Matcha by Marukyu Koyamaen
Flavour Profile
| Flavour | Deep, smooth umami with mild sweetness | | Aroma | Elegant, soft, and lightly floral | | Texture | Velvety, creamy and refined | | Colour | Vivid jade–emerald green | | Aftertaste | Long, calm, and quietly satisfying |
Daigyoku Matcha by Hekisuien
How to Prepare Daigyoku Matcha
For Usucha (Thin Tea):
Sift 2 g (1 teaspoon) of matcha 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 an “M” motion until a smooth, frothy surface forms.
Sip slowly and enjoy its creamy, umami-rich balance.
For Koicha (Thick Tea):
Use 3–4 g of matcha with 30–40 ml of water at 70 °C / 160 °F.
Gently knead until thick and glossy — a luxurious treat for ceremonial occasions.
Eiju Matcha by Marukyu Koyamaen
Key Features:
• Superior Quality: Made from the finest shade-grown tea leaves, carefully stone-ground to preserve flavor and nutrients.• Versatile Usage: Ideal for usucha (thin tea) and koicha (thick tea), as well as matcha lattes, desserts, and baking.• Authentic Japanese Origin: Sourced from Uji, Kyoto, a region celebrated for its centuries-old tea cultivation traditions.• Freshness Guaranteed: Sealed in a premium tin to lock in the vibrant green color, aroma, and flavor.
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.
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.
Isuzu Matcha by Marukyu Koyamaen
Features:
- Flavor Profile: Subtly sweet, smooth, with a delicate umami
- Grade: Ceremonial
- Origin: Uji, Kyoto, Japan
- Perfect For: Koicha (thick tea) or Usucha (thin tea) preparations
Jiko Matcha by Maruyasu 30g
How to Prepare Jiko Matcha
For Usucha (Thin Tea):
Sift 2 g (1 teaspoon) of matcha into a pre-warmed chawan.
Add 70–80 ml of hot water at 75 °C (170 °F).
Whisk briskly with a chasen (bamboo whisk) in a “W” motion until a fine foam appears.
Sip immediately and enjoy its smooth, sweet complexity.
For Koicha (Thick Tea):
Use 3–4 g of matcha with 30–40 ml water at 70 °C (160 °F).
Stir slowly until the mixture becomes thick and glossy — smooth, not grainy.
Kin no Uzu Matcha by Hekisuien
How to Prepare Kin no Uzu Matcha
Sift 1.5–2 g (≈ 1 teaspoon) of matcha into a warmed tea bowl.
Add 60–80 ml of water at 70-80 °C (160-175 °F).
Whisk briskly with a bamboo whisk (chasen) in an “M” or “W” motion until fine foam forms.
Sip immediately, appreciating the smooth body and gentle finish.
Pro tip for latte or cold drink use: Dissolve the matcha in a small amount of hot water, then add steamed milk or cold water + ice. The bright colour and smooth texture hold up well in modern drink formats.