Aoarashi Matcha by Marukyu Koyamaen
Flavour Profile
| Flavour | Mild umami with gentle sweetness | | Aroma | Fresh, grassy, and lightly floral | | Texture | Smooth, airy, and light | | Colour | Bright, spring-green hue | | Aftertaste | Clean and softly refreshing |
Aya no Mori Matcha by Kanbayashi Shunsho
How to Prepare Aya no Mori Matcha
Sift 1.5–2 g (about a teaspoon) of matcha into a warm bowl.
Add 60–80 ml of water at ~70-80 °C (150-175 °F).
Whisk briskly in an “M” or “W” motion with a bamboo whisk (chasen) until fine foam forms.
Sip immediately to capture colour, aroma and texture.
For a latte: mix 2 g matcha with a small amount of hot water, then add 150-200 ml steamed milk of your choice.
Blue Bottle Craft Matcha 30g
Chajyu no Mukashi Matcha by Yamamasa Koyamaen
How to Prepare Chajyu no Mukashi Matcha
Sift 1.5–2 g (1 tsp) of matcha into a pre-warmed bowl.
Add 60–80 ml of water at 70–80°C.
Whisk briskly in an M- or W-motion using a bamboo whisk (chasen) until fine foam forms.
Enjoy immediately — rich aroma, silky texture, and a harmonious finish.
For koicha (thick tea): use 3–4 g of matcha with 30–40 ml of warm water and gently knead until glossy.
Chigi no Shiro Matcha by Marukyu Koyamaen
- Origin: Uji, Kyoto, Japan
- Flavor Profile: Mild sweetness, nuanced umami, and a light astringent finish
- Uses: Ideal for usucha, lattes, and gourmet culinary creations
- Packaging: Sealed for peak freshness, color, and aroma
Goku Mukashi Matcha by Kanbayashi Shunsho
How to Prepare Goku Mukashi Matcha
Sift 2 g (1 heaped teaspoon) of matcha into a pre-warmed chawan (tea bowl).
Add 60–70 ml of water heated to 70–80 °C (160–175 °F).
Whisk briskly with a chasen (bamboo whisk) in a zig-zag motion until a creamy, even foam forms.
Sip immediately and enjoy the deep, lingering umami that unfolds with each sip.
Koicha preparation: Use 3–4 g of matcha with 30–40 ml water at 70 °C, stirring slowly in circular motions until thick and glossy.
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
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.
Konomi no Shiro Matcha by Kanbayashi Shunsho
Features:
- Color: Pale, vibrant spring green with a luminous, silky finish
- Aroma: Light and sweet, with notes of fresh cream, vanilla bean, and young meadow grass
- Flavor: Exceptionally smooth and mild, with a soft, natural sweetness and barely a hint of bitterness
- Taste notes: Sweet cream, baby spinach, white chocolate, and a whisper of floral honey
- Texture: Feather-light and fine, creating an ultra-smooth, creamy froth when whisked
- Preparation: Ideal for usucha (thin tea), offering a gentle, easy-to-enjoy matcha experience for everyday sipping or special moments
