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
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.
Ippodo Matcha KANZA 20g
Kanza by Ippodo Tea – A Rare Winter Harvest, Perfected
Step into something extraordinary with Kanza, a limited-edition winter-harvest matcha from Kyoto’s legendary Ippodo Tea, now available at Ujicha Matcha. Grown in the famed tea fields of Uji, this premium matcha is crafted from tea leaves picked during the coldest months of the year—resulting in a uniquely rich and smooth flavor profile.
Kanza delivers a deep, velvety umami with minimal bitterness and a naturally creamy sweetness that sets it apart. Its aroma is soft and refined, and the texture is lusciously smooth, making it a stunning choice for mindful rituals and elevated matcha moments.
Ideal for preparing as a traditional usucha (thin tea) or even a luxurious koicha (thick tea), Kanza’s flavor is delicate yet concentrated, making it a standout for those seeking the pinnacle of matcha quality. This is a seasonal offering that showcases the nuance and elegance only possible through precise harvest timing and artisanal production.
Here’s why Kanza is a rare gem worth savoring:
- Flavor: Creamy, smooth umami with delicate sweetness and almost no bitterness
- Aroma: Subtle, serene, and refined
- Origin: Uji, Kyoto – winter-harvested for concentrated flavor
- Use: Perfect for usucha and special-occasion koicha
- Why it’s special: A seasonal matcha with unmatched smoothness, crafted by Ippodo with exceptional care
Kanza is an invitation to slow down and sip something truly special — and it's available now, only at Matcha Tea Ireland.
Best Before Dates
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
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
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.
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