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