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.
Eiju Matcha by Marukyu Koyamaen
Key Features:
• Superior Quality: Made from the finest shade-grown tea leaves, carefully stone-ground to preserve flavor and nutrients.• Versatile Usage: Ideal for usucha (thin tea) and koicha (thick tea), as well as matcha lattes, desserts, and baking.• Authentic Japanese Origin: Sourced from Uji, Kyoto, a region celebrated for its centuries-old tea cultivation traditions.• Freshness Guaranteed: Sealed in a premium tin to lock in the vibrant green color, aroma, and flavor.
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.
Matsukaze Matcha by Yamamasa Koyamaen
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.
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.
Yomo no Kaori Matcha by Yamamasa Koyamaen
Origin: Uji, Kyoto, Japan
Grade: Ceremonial
Flavour: Smooth umami, soft sweetness, clean finish
Aroma: Fresh and floral with roasted undertones
Texture: Ultra-fine and silky