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
Kaguraden Matcha by Yamamasa Koyamaen
How to Prepare Kaguraden Matcha
Sift 1.5–2 g (about 1 tsp) into a preheated matcha bowl.
Add 60–80 ml of water at 70–80°C.
Whisk vigorously in an M- or W-motion with a bamboo whisk (chasen) until a fine foam forms.
Sip and savour — notice the creamy body, balanced umami, and elegant finish.
For koicha (thick tea): use 3–4 g of matcha with 30–40 ml of warm water and knead slowly for a glossy, syrupy consistency.
Kasuga no Mukashi Matcha by Yamamasa Koyamaen
How to Prepare Kasuga no Mukashi Matcha
Sift 1.5–2 g (about 1 tsp) of matcha into a warmed bowl.
Add 60–80 ml of water at 70–80°C.
Whisk using a bamboo whisk (chasen) in an M- or W-motion until you form a smooth microfoam.
Enjoy immediately — rich aroma, soft sweetness, and creamy texture in every sip.
For koicha (thick tea): use 3–4 g matcha with 30–40 ml water and knead slowly for a syrup-like consistency.
Matsukaze Matcha by Yamamasa Koyamaen
Samidori Matcha by Yamamasa Koyamaen
Seiun Matcha by Yamamasa Koyamaen
How to Prepare Seiun Matcha
Sift 1.5–2 g (1 tsp) of Seiun into a warm bowl.
Add 60–80 ml of water at 70–80°C.
Whisk with a bamboo chasen in an M- or W-motion until fine foam appears.
Sip slowly and enjoy its balanced sweetness and depth.
For koicha (thick tea): use 3–4 g of matcha with 30–40 ml water, stirring gently until glossy and smooth.
Senjin no Mukashi Matcha by Yamamasa Koyamaen
How to Prepare Senjin no Mukashi Matcha
Sift 1.5–2 g (about 1 tsp) into a pre-warmed matcha bowl.
Add 60–80 ml of water at 70–80°C.
Whisk vigorously in an M- or W-motion with a bamboo whisk (chasen) until fine foam appears.
Sip slowly and enjoy its creamy texture and layered sweetness.
For koicha (thick tea): use 3–4 g matcha with 30–40 ml water and gently knead until glossy and smooth.
Shizuoka Fukamushi Sencha
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
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