Matsukaze Matcha by Yamamasa Koyamaen
Matsukaze Mukashi Matcha by Kanbayashi Shunsho
Features:
Origin: Uji, Kyoto, Japan – the birthplace of matcha Grade: Ceremonial-grade, stone-milled for exceptional smoothness Flavor Profile: Well-balanced umami with natural sweetness and a hint of earthiness Texture: Velvety and fine, whisks easily into a frothy, rich consistency Color: Deep emerald green, a hallmark of superior shade-grown matcha Best For: Traditional usucha (thin tea) preparation, meditative tea rituals, and special occasions
Mugicha Barley Teabags (Teapot Size) – 18 Bags
Myouju Matcha by Hokoen
How to Prepare Myouju 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 in a “W” motion using a chasen (bamboo whisk) until smooth and frothy.
Sip immediately and enjoy its creamy sweetness and lingering umami.
For Koicha (Thick Tea):
Use 3–4 g of matcha with 30–40 ml of water at 70 °C (160 °F).
Gently knead with the whisk until thick and glossy.
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.
Oribe Camellia Matcha Bowl
Osada Culinary Matcha 75g
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.
Ryokuhou Matcha by Hokoen
How to Prepare Ryokuhou Matcha
For Usucha (Thin Tea):
Sift 2 g (1 tsp) into a warm chawan (tea bowl).
Add 70–80 ml of hot water at 75 °C / 170 °F.
Whisk briskly with a chasen (bamboo whisk) in an “M” or “W” motion until fine foam forms.
Enjoy its bright colour, silky texture, and layered sweetness.
For Koicha (Thick Tea):
Use 3–4 g of matcha with 30–40 ml of water at 70 °C / 160 °F.
Knead slowly with the whisk until the mixture becomes glossy and thick.
Samidori Matcha by Yamamasa Koyamaen
Samidori Single Cultivar Matcha by Master Tea Farmer Tsuji Kiyoharu
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.