We have two types of ceremonial-grade matcha. Shohaku is best for making Usucha, (thin tea) while Kinrin is even smoother and can be used for Koicha (thich tea) or Usucha.
Shohaku is a great everyday matcha that is excellent prepared traditionally and still has a slight tannin characteristic so it won't get lost if you add it to a latte or smoothie. The color is vivid green with a deep seaweed-like base and bright grassy finish.
The Kinrin is a velvety-smooth matcha with robust umami flavor and offers rich notes of steamed kombu and a light sweetness. To prepare this as Koicha, use three times as much tea with less water and whisk with a chasen at least 200 times!
Both of our matcha offerings are produced and stone-ground by Marukyu Koyamaen, a family tea business that has been growing and producing tea in Uji for over 300 years.
Our top grade sencha from Kirishima. This tea is from the Asatsuyu cultivar of tea and...