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.
Baba Mukashi Matcha by Kanbayashi Shunsho
Key Features:
• Origin: Uji, Kyoto, Japan• Grade: Ceremonial• Flavor Notes: Bold umami, balanced sweetness, velvety finish• Uses: Tea ceremonies, matcha drinks, and culinary creations• Packaging: Premium airtight container to ensure lasting freshness
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.
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.
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
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
Matsukaze Mukashi Matcha by Kanbayashi Shunsho
Features:
Origin: Uji, Kyoto, Japan – the birthplace of matcha Grade: Ceremonial-grade, stone-milled for exceptional smoothness Flavor Profile: Well-balanced umami with natural sweetness and a hint of earthiness Texture: Velvety and fine, whisks easily into a frothy, rich consistency Color: Deep emerald green, a hallmark of superior shade-grown matcha Best For: Traditional usucha (thin tea) preparation, meditative tea rituals, and special occasions
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.
Soumei no Mukashi Matcha by Kanbayashi Shunsho
- Bold umami with a hint of natural sweetness
- Silky smooth and well-rounded finish