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.
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.
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.
Samidori Matcha by Yamamasa Koyamaen
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
Shiro no Kotobuki Matcha by Hekisuien
How to Prepare Shiro no Kotobuki Matcha
Usucha (Thin Tea):
Sift 1.5-2 g of matcha into a warmed tea bowl.
Add ~ 70 – 80 ml water at ~75 °C.
Whisk briskly with a bamboo whisk in an “M” or "W" motion until a fine foam forms.
Sip immediately to enjoy full flavour and aroma.
Koicha (Thick Tea):
Use 3-4 g matcha with ~ 30 ml water at ~70 °C.
Stir slowly until the mixture is thick, glossy and deeply rich.
Drink directly from the bowl to experience full depth.
Tenko Matcha by Hekisuien
How to Prepare Tenko Matcha
Usucha (Thin Tea) Method:
Sift 2 g (approx. one teaspoon) of matcha into a warmed tea bowl.
Add 70–80 ml of water at 75 °C (170 °F).
Whisk briskly in an “M” or “W” motion with a bamboo whisk (chasen) until a fine foam forms.
Sip immediately and savour the rich umami and smooth finish.
Koicha (Thick Tea) Method:
Use 3–4 g of matcha with 30–40 ml of water at 70 °C (160 °F).
Stir slowly until the mixture becomes thick and glossy, then drink directly from the bowl in quiet reflection.
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
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.
Yomo no Kaori Matcha by Yamamasa Koyamaen
Origin: Uji, Kyoto, Japan
Grade: Ceremonial
Flavour: Smooth umami, soft sweetness, clean finish
Aroma: Fresh and floral with roasted undertones
Texture: Ultra-fine and silky