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.
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.
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.
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.
Ryokuhou Matcha by Hokoen
How to Prepare Ryokuhou Matcha
For Usucha (Thin Tea):
Sift 2 g (1 tsp) into a warm chawan (tea bowl).
Add 70–80 ml of hot water at 75 °C / 170 °F.
Whisk briskly with a chasen (bamboo whisk) in an “M” or “W” motion until fine foam forms.
Enjoy its bright colour, silky texture, and layered sweetness.
For Koicha (Thick Tea):
Use 3–4 g of matcha with 30–40 ml of water at 70 °C / 160 °F.
Knead slowly with the whisk until the mixture becomes glossy and thick.
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.