Shikibu no Mukashi Matcha by Yamamasa Koyamaen
Origin: Uji, Kyoto, Japan
Grade: High Ceremonial
Flavour: Deep umami with elegant sweetness
Aroma: Floral, buttery, and subtly nutty
Texture: Ultra-smooth, refined microfoam
Colour: Vibrant, luminous jade green
Shiro no Kotobuki Matcha by Hekisuien
How to Prepare Shiro no Kotobuki Matcha
Usucha (Thin Tea):
Sift 1.5-2 g of matcha into a warmed tea bowl.
Add ~ 70 – 80 ml water at ~75 °C.
Whisk briskly with a bamboo whisk in an “M” or "W" motion until a fine foam forms.
Sip immediately to enjoy full flavour and aroma.
Koicha (Thick Tea):
Use 3-4 g matcha with ~ 30 ml water at ~70 °C.
Stir slowly until the mixture is thick, glossy and deeply rich.
Drink directly from the bowl to experience full depth.
Shizuoka Fukamushi Sencha
Soumei no Mukashi Matcha by Kanbayashi Shunsho
- Bold umami with a hint of natural sweetness
- Silky smooth and well-rounded finish
Stainless Steel Matcha Sifter
A matcha tea sifter is a small mesh strainer or fine sieve used to sift matcha powder before whisking. Matcha tends to clump due to its ultra-fine grind and static electricity. Sifting it allows for:
Better mixing with water
A creamier, smoother texture
Fewer lumps and less waste
A more enjoyable matcha experience
Stems Sencha From Ippodo – 80g Bag
Teabag Assortment – 12 Bags
Tenju Matcha by Marukyu Koyamaen
Flavour Profile
| Flavour | Deep, refined umami with natural sweetness | | Aroma | Rich, elegant, with hints of nut and forest-leaf | | Texture | Ultra-smooth, creamy, and layered | | Colour | Brilliant emerald-jade green | | Aftertaste | Long, lingering, clean and refined |
Tenko Matcha by Hekisuien
How to Prepare Tenko Matcha
Usucha (Thin Tea) Method:
Sift 2 g (approx. one teaspoon) of matcha into a warmed tea bowl.
Add 70–80 ml of water at 75 °C (170 °F).
Whisk briskly in an “M” or “W” motion with a bamboo whisk (chasen) until a fine foam forms.
Sip immediately and savour the rich umami and smooth finish.
Koicha (Thick Tea) Method:
Use 3–4 g of matcha with 30–40 ml of water at 70 °C (160 °F).
Stir slowly until the mixture becomes thick and glossy, then drink directly from the bowl in quiet reflection.
Tennouzan Matcha by Yamamasa Koyamaen
Features:
- Flavor: Full-bodied umami with elegant bitterness and balanced sweetness
- Aroma: Deep, green, and expressive
- Origin: First harvest, Uji, Kyoto – Japan’s most celebrated matcha region
- Use: Ideal for usucha or koicha
- Why it’s special: A top-tier ceremonial matcha from Yamamasa Koyamaen, known for depth and refinement
