Soumei no Mukashi Matcha by Kanbayashi Shunsho
- Bold umami with a hint of natural sweetness
- Silky smooth and well-rounded finish
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
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.