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.
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.
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.
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.
Houki Matcha by Hokoen
How to Prepare Houki Matcha
For Usucha (Thin Tea):
Sift 2 g (1 teaspoon) into a warmed tea bowl (chawan).
Add 70–80 ml of hot water at 75 °C (170 °F).
Whisk swiftly using a chasen (bamboo whisk) in an “M” or “W” motion until frothy.
Enjoy its silky texture and soothing umami balance.
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 a glossy, thick consistency forms.
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.
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
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.