Price range: €20.69 through €170.99
Price range: €17.09 through €134.09
Chiyo no Sakae Matcha by Hekisuien
Price range: €12.99 through €101.99
Price range: €11.69 through €91.79
How to Prepare Chiyo no Sakae Matcha
For Usucha (Thin Tea):
Sift 2 g (1 tsp) of matcha into a warmed chawan (tea bowl).
Add 70–80 ml of water at 75 °C / 170 °F.
Whisk briskly with a chasen (bamboo whisk) until a fine foam forms.
Enjoy the balance of umami, sweetness, and smooth texture.
For Koicha (Thick Tea):
Use 3–4 g of matcha with 30–40 ml of water at 70 °C / 160 °F.
Slowly knead until thick and glossy — a luxurious, rich expression of Uji tea.
Buy Chiyo no Sakae Matcha by Hekisuien
Discover the refined elegance of Chiyo no Sakae Matcha by Hekisuien, a premium ceremonial-grade Uji matcha crafted with precision and tradition. This matcha offers a perfect harmony of sweet umami, vibrant green colour, and velvety texture, delivering a deeply soothing and satisfying experience in every sip.
Cherished by tea connoisseurs, Chiyo no Sakae embodies the quiet sophistication of Japanese tea culture — smooth, balanced, and full of life.
About Chiyo no Sakae Matcha by Hekisuien
The name Chiyo no Sakae (千代の栄) translates to “Eternal Prosperity,” a tribute to lasting quality and harmony. Produced by Hekisuien, one of Uji’s most respected tea producers, this matcha is made using shade-grown, first-flush tencha cultivated under gentle sunlight to maximise chlorophyll and L-theanine.
Each leaf is handpicked, steamed, and stone-milled in small batches, preserving delicate flavour notes and natural sweetness. The result is a matcha of extraordinary purity — smooth, creamy, and bursting with life, perfect for ceremonial use or mindful daily rituals.
Tasting Notes
| Attribute | Description |
|---|---|
| Flavour | Balanced umami with gentle sweetness and subtle buttery richness |
| Aroma | Fresh, clean, and reminiscent of steamed greens and soft florals |
| Texture | Silky and velvety with a fine microfoam |
| Colour | Lively, emerald-green with exceptional clarity |
| Aftertaste | Long, lingering, and slightly sweet with elegant depth |
How to Prepare Chiyo no Sakae Matcha
For Usucha (Thin Tea):
Sift 2 g (1 tsp) of matcha into a warmed chawan (tea bowl).
Add 70–80 ml of water at 75 °C / 170 °F.
Whisk briskly with a chasen (bamboo whisk) until a fine foam forms.
Enjoy the balance of umami, sweetness, and smooth texture.
For Koicha (Thick Tea):
Use 3–4 g of matcha with 30–40 ml of water at 70 °C / 160 °F.
Slowly knead until thick and glossy — a luxurious, rich expression of Uji tea.
Frequently Asked Questions
Q1. What makes Chiyo no Sakae Matcha by Hekisuien special?
It’s a ceremonial-grade matcha from Uji, Kyoto — shade-grown, first-flush, and stone-milled to perfection. Its natural sweetness and creamy umami define authentic Japanese matcha excellence.
Q2. Is it suitable for everyday drinking?
Yes. Its smooth and balanced profile makes it ideal for both ceremonial occasions and daily enjoyment.
Q3. Can I use it for lattes or smoothies?
You can, but Chiyo no Sakae truly shines when whisked traditionally as usucha or koicha. For milk-based drinks, a premium culinary grade may be better.
Q4. Is this matcha 100% Japanese?
Yes. It’s grown, processed, and stone-milled exclusively in Uji, Kyoto, Japan.
Q5. Are there any additives?
No. It’s 100% pure Japanese matcha — no sugars, flavours, or fillers.
Q6. What’s the ideal water temperature?
Use water between 70–80 °C (160–175 °F) to highlight sweetness and prevent bitterness.
Q7. How should I store Chiyo no Sakae Matcha?
Keep sealed in a cool, dark place. Once opened, refrigerate and consume within 4–6 weeks for optimal freshness.
Q8. Is it suitable for Koicha (thick tea)?
Yes. Its rich, low-astringency body is perfect for koicha preparation.
Q9. What are the health benefits?
Rich in antioxidants and L-theanine, it supports focus, calmness, and energy balance.
Q10. Do you ship internationally?
Yes. Matcha Tea Ireland provides fast worldwide delivery, including the UK, Europe, and beyond.
| Quantity |
150g ,300g ,30g |
|---|
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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.
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.
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