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.
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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
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This product has multiple variants. The options may be chosen on the product page