Biwa no Shiro Matcha by Kanbayashi Shunsho
How to Prepare Biwa no Shiro Matcha
Sift 1.5–2 g (about one teaspoon) into a pre-warmed bowl.
Add 60–80 ml of hot water at 70–75 °C (160–170 °F).
Whisk briskly with a bamboo whisk (chasen) in quick, fluid motions until a soft, creamy foam appears.
Sip immediately and enjoy the calm, floral sweetness that lingers.
Tip: Use slightly cooler water to enhance its natural sweetness and minimise any bitterness.
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.
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.
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
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.
IPPODO Matcha Powder Seiun 40g
Seiun by Ippodo Tea – A Celestial Matcha Experience, Now at Ujicha Matcha
Elevate your daily ritual with Seiun, a rare and refined matcha by Ippodo Tea—now available through Ujicha Matcha. Named after the Japanese word for “blue cloud,” Seiun captures the serenity and splendor of a clear morning sky in Uji, Kyoto, where this matcha is meticulously grown and harvested. Crafted from the first flush of tender spring leaves, Seiun is a testament to centuries of artisanal tea-making and the beauty of intentional living.
The moment you open the tin, you’re greeted with a rich, inviting aroma—green, earthy, and slightly sweet. Whisked into a vibrant jade froth, Seiun reveals a luxuriously smooth flavor profile: deep umami, balanced sweetness, and just a whisper of refined bitterness. It finishes clean, leaving a lingering, almost creamy aftertaste that speaks to its exceptional quality.
Whether you prefer your matcha as usucha (thin tea) for a gentle daily boost, koicha (thick tea) for meditative moments, or in an elegant iced latte, Seiun delivers an elevated experience. While this is not a matcha you’ll want to use in baking, its depth and clarity shine brightest when prepared traditionally or sipped slowly with your favorite ceramic bowl in hand.
Perfect for those who cherish morning rituals, wellness-centered living, and the elegance of Japanese tea culture, Seiun is more than just a matcha—it’s a moment of calm, a sensory escape, and a connection to something beautifully crafted.
Highlights of Seiun by Ippodo Tea:
- Flavor Notes: Deep umami, delicate sweetness, subtle bitterness, creamy finish
- Origin: Uji, Kyoto – Japan’s most revered matcha-growing region
- Harvest: First flush, shade-grown for maximum richness and complexity
- Ideal Use: Usucha, koicha, or premium matcha lattes
- Texture & Color: Fine, silky powder with a vibrant emerald hue
- Lifestyle Fit: Perfect for slow mornings, self-care rituals, or moments of calm
Ippodo Tea Matcha – Kuon 20g Ceremonial Japanese Matcha Powder
Kuon by Ippodo Tea – A Timeless Matcha Ritual
Discover Kuon, a refined Japanese matcha from the iconic Ippodo Tea, now available at Ujicha Matcha—your destination for premium matcha experiences. Grown in the celebrated tea fields of Uji, Kyoto, this first-harvest matcha is crafted from the youngest, most tender leaves, delivering an exquisite cup that feels like a moment of stillness in your day.
With each sip, Kuon reveals layers of deep umami, subtle natural sweetness, and a gentle, elegant bitterness. Its vibrant emerald color and rich aroma signal exceptional quality, making it a standout for both seasoned matcha lovers and those just beginning their journey. This is matcha not just to drink, but to savor.
Ideal for traditional preparations like usucha (thin tea) or koicha (thick tea), Kuon also shines in modern wellness rituals—whether whisked into a creamy oat milk latte or blended into a calming morning tonic. Its silky texture and full-bodied flavor elevate every preparation, never overshadowed, always grounding.
What makes Kuon special is its balance—a harmony of taste, craftsmanship, and tradition. It’s a matcha that invites intention. Whether you’re curating your perfect morning moment or seeking a nourishing pause in a busy afternoon, Kuon is the companion that transforms routine into ritual.
• Flavor Notes: Deep umami, natural sweetness, light bitterness, vegetal aroma
• Origin: First-harvest, shade-grown leaves from Uji, Kyoto
• Ideal Uses: Usucha, koicha, matcha lattes, premium culinary creations
• Texture & Color: Velvety smooth, vibrant jade green
• Packaging: Minimalist, elegant design that elevates your wellness space
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.
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.
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.