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.
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.
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.
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.
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.