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.
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
Soumei no Mukashi Matcha by Kanbayashi Shunsho
- Bold umami with a hint of natural sweetness
- Silky smooth and well-rounded finish
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.
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.