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.
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.
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 Matcha by Yamamasa Koyamaen
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.