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.
Kinrin Matcha by Marukyu Koyamaen
- Origin: Uji, Kyoto, Japan
- Flavor Profile: Smooth and balanced with subtle sweetness and a mild astringent note
- Uses: Perfect for usucha, matcha lattes, and culinary creations
- Packaging: Sealed for optimal freshness and vibrant color retention
Matsu no Midori Matcha by Hekisuien
How to Prepare Matsu no Midori Matcha
Sift 1.5-2 g (about 1 teaspoon) of matcha into a warmed chawan (tea bowl).
Add 60-80 ml of water at 70-80 °C (158-175 °F).
Whisk briskly with a bamboo whisk (chasen) in an “M” or “W” motion until a fine foam appears.
Sip immediately and enjoy the balanced clarity and smoothness.
Tip: For a thick matcha (koicha) style, use 3-4 g matcha with 30-40 ml water at ~70 °C and stir slowly until a thicker texture forms.
Matsukaze Mukashi Matcha by Kanbayashi Shunsho
Features:
Origin: Uji, Kyoto, Japan – the birthplace of matcha Grade: Ceremonial-grade, stone-milled for exceptional smoothness Flavor Profile: Well-balanced umami with natural sweetness and a hint of earthiness Texture: Velvety and fine, whisks easily into a frothy, rich consistency Color: Deep emerald green, a hallmark of superior shade-grown matcha Best For: Traditional usucha (thin tea) preparation, meditative tea rituals, and special occasions
Myouju Matcha by Hokoen
How to Prepare Myouju 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 in a “W” motion using a chasen (bamboo whisk) until smooth and frothy.
Sip immediately and enjoy its creamy sweetness and lingering umami.
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 thick and glossy.
Ryo no Kage Matcha by Kanbayashi Shunsho
How to Prepare Ryo no Kage Matcha
Sift 1.5–2 g (around one teaspoon) into a pre-warmed matcha bowl.
Add 70–80 ml of hot water at 75 °C (170 °F).
Whisk briskly using a chasen (bamboo whisk) in quick M or W motions until a silky foam appears.
Enjoy immediately to experience the delicate sweetness and lingering calm that define this matcha.
Tip: For koicha, use 3–4 g matcha with 30–40 ml water at ~70 °C and stir slowly in circular motions for a thick, glossy consistency.
Ryokuhou Matcha by Hokoen
How to Prepare Ryokuhou Matcha
For Usucha (Thin Tea):
Sift 2 g (1 tsp) into a warm chawan (tea bowl).
Add 70–80 ml of hot water at 75 °C / 170 °F.
Whisk briskly with a chasen (bamboo whisk) in an “M” or “W” motion until fine foam forms.
Enjoy its bright colour, silky texture, and layered sweetness.
For Koicha (Thick Tea):
Use 3–4 g of matcha with 30–40 ml of water at 70 °C / 160 °F.
Knead slowly with the whisk until the mixture becomes glossy and thick.
Shiro no Kotobuki Matcha by Hekisuien
How to Prepare Shiro no Kotobuki Matcha
Usucha (Thin Tea):
Sift 1.5-2 g of matcha into a warmed tea bowl.
Add ~ 70 – 80 ml water at ~75 °C.
Whisk briskly with a bamboo whisk in an “M” or "W" motion until a fine foam forms.
Sip immediately to enjoy full flavour and aroma.
Koicha (Thick Tea):
Use 3-4 g matcha with ~ 30 ml water at ~70 °C.
Stir slowly until the mixture is thick, glossy and deeply rich.
Drink directly from the bowl to experience full depth.
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.
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.