Ogurayama Matcha by Yamamasa Koyamaen
How to Prepare Ogurayama Matcha
Sift 1.5–2 g (about 1 tsp) into a warmed bowl.
Add 60–80 ml of water at 70–80°C (not boiling).
Whisk briskly in an M- or W-motion using a bamboo whisk (chasen) until a fine foam forms.
Enjoy immediately — smooth, balanced, and bright.
For koicha (thick tea): Use 3–4 g matcha with 30–40 ml of warm water, then knead gently until thick and glossy.
Ryo no Kage Matcha by Kanbayashi Shunsho
How to Prepare Ryo no Kage Matcha
Sift 1.5–2 g (around one teaspoon) into a pre-warmed matcha bowl.
Add 70–80 ml of hot water at 75 °C (170 °F).
Whisk briskly using a chasen (bamboo whisk) in quick M or W motions until a silky foam appears.
Enjoy immediately to experience the delicate sweetness and lingering calm that define this matcha.
Tip: For koicha, use 3–4 g matcha with 30–40 ml water at ~70 °C and stir slowly in circular motions for a thick, glossy consistency.
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.
Shikibu no Mukashi Matcha by Yamamasa Koyamaen
Origin: Uji, Kyoto, Japan
Grade: High Ceremonial
Flavour: Deep umami with elegant sweetness
Aroma: Floral, buttery, and subtly nutty
Texture: Ultra-smooth, refined microfoam
Colour: Vibrant, luminous jade green
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
Wakaki Matcha by Ippodo – 40g
Flavour Profile and Aroma
Taste: Fresh, clean, and lightly grassy with gentle sweetness
Aroma: Crisp and vegetal, with a subtle floral note
Texture: Smooth and easy to whisk into a fine foam
Colour: Bright jade green with a lively sheen
Ippodo Wakaki Matcha offers a refreshing balance — invigorating yet mild, making it a wonderful choice for daily usucha (thin tea) preparation.