Hatsu Mukashi Matcha by Kanbayashi Shunsho
Key Features:
• Origin: Uji, Kyoto, Japan• Grade: Ceremonial• Flavor Notes: Mild umami, subtle sweetness, smooth finish• Uses: Tea ceremonies, matcha beverages, and culinary applications• Packaging: Airtight container for optimal freshness
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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.
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Yugen Matcha by Marukyu Koyamaen
Storage and Preservation Tips
Keep Yugen Matcha sealed tightly to avoid air and moisture.
Store in a cool, dark place (refrigerate after opening if possible).
Use within two months of opening for the best flavour and freshness.
Avoid direct sunlight or high temperatures.
Proper storage helps preserve its bright green colour and delicate aroma.
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This product has multiple variants. The options may be chosen on the product page