Matcha Powder Uji Shimizu from Ippodo 400g Bag
An original Ippodo creation developed in 1935, Uji-Shimizu is a matcha-based instant powder. It's a blend of matcha and sugar that's easy-to-prepare, easy-to-drink, and delicious either hot or cold. We recommend it especially for those who prefer their matcha sweet.
Matsukaze Matcha by Yamamasa Koyamaen
Yamamasa Koyamaen is a traditional and historic tea company based in Uji, Japan, founded in 1861. They are well regarded for maintaining very high standards for their raw material, processing, and stone milling, and have won first prize 22 times at Japan's National Tea Competition.
Matsukaze Matcha offers a refined experience, allowing you to savor the true essence of matcha with a smooth, well-balanced flavor. This matcha has a mellow taste with bitterness and astringency pleasantly subdued, making it exceptionally easy to drink.
Whether used in traditional tea preparation, culinary creations, or confectionery, Matsukaze brings out the authentic flavor of matcha, enhancing any recipe it’s added to.
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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
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Ogurayama Matcha by Yamamasa Koyamaen
Yamamasa Koyamaen is a traditional and historic tea company based in Uji, Japan, founded in 1861. They are well regarded for maintaining very high standards for their raw material, processing, and stone milling, and have won first prize 22 times at Japan's National Tea Competition.
Features:
- Exceptional Flavor: Ogurayama presents a delicate balance of umami and sweetness, with a velvety texture and a lingering, refined finish. Ideal for those seeking a sophisticated taste experience.
- Unparalleled Quality: Sourced from the finest, shade-grown tea leaves in the Uji region, Ogurayama is stone-ground to preserve its vibrant color, aroma, and nutrients.
- Versatile Use: Perfect for traditional tea ceremonies, luxurious lattes, or culinary creations that demand the highest quality matcha.
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Osada Culinary Matcha 75g
Ryo no Kage Matcha by Kanbayashi Shunsho
This matcha is soft, light, and refreshing, with a creamy, frothy texture. When you drink it, it has a sweet, milky softness, followed by a slightly tart and nutty aftertaste. To avoid bitterness, it’s best to use water at 85°C (185°F). The tea has a refreshing, energizing effect.
This surprisingly sweet and creamy matcha is perfect for those new to usucha. Although it is an entry-level option, it performs impressively well. It features a light body and a mellow taste with well-balanced flavor notes. Silky, fresh, and leaves a slightly nutty aftertaste.
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Samidori Matcha by Yamamasa Koyamaen
Samidori Matcha is a high-quality matcha that allows you to fully appreciate the authentic flavour of matcha while offering a smooth, easy-to-drink experience. The bitterness and astringency are gently subdued, making this matcha particularly approachable for those new to matcha as well as seasoned enthusiasts.
Samidori is versatile and can be used not only for traditional tea preparation but also in cooking and baking, where it brings out the rich, natural taste of matcha in your culinary
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Samidori Single Cultivar Matcha by Master Tea Farmer Tsuji Kiyoharu
Crafted in Shirakawa, Uji by Tsuji Kiyoharu, winner of the 2017 Prime Minister's Award for Agriculture, this tea showcases what's possible with innovative garden management.
His approach - using unpruned trees harvested once annually and purely organic fertilizers - yields teas with some of the highest recorded levels of amino acids and theanine.
Each batch undergoes 40 days of canopy shading before being meticulously hand-picked from the region's distinctive red clay soils.
Stone ground March 2025, each 20-gram portion provides approximately ten usucha servings when prepared in the traditional 2-gram measure.
Each 20 gram order comes in a Steeping Room can with the oxygen free 20 gram bag tucked inside.
Shikibu no Mukashi Matcha by Yamamasa Koyamaen
Shikibu no Mukashi Matcha is a premium choice often used for preparing high-quality usucha (thin tea). Its deep, rich flavour, characterized by strong umami and full-bodied taste, makes it equally delightful when enjoyed as koicha (thick tea) at home. This matcha is perfect for those who appreciate the complex and luxurious aroma of top-quality matcha. Shikibu no Mukashi is an excellent option for anyone looking to indulge in the finest matcha experience.
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Soumei no Mukashi Matcha by Kanbayashi Shunsho
Flavor Notes:
- Bold umami with a hint of natural sweetness
- Silky smooth and well-rounded finish
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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
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Tsujiki Original Blend Matcha by Master Tea Farmer Tsuji Kiyoharu
This blend showcases the expertise of master Tsuji Kiyoharu, recipient of the 2017 Prime Minister's Award for Agriculture. While primarily known for his single-cultivar matchas, this special blend combines Samidori and Gokou cultivars to create a smooth, delicious, and creamy profile. Super smooth and vegetal with no bitterness or astringency, it makes an extraordinary usucha (thin tea preparation).