Stone-milled Matcha II

$18.75 $25.00

Available in 10g and 30g formats.

This finely ground matcha is crafted from first harvest tea leaves grown under shade. Matcha II offers a balanced flavor that reflects the dedication behind its production.

Milled with the traditional 石臼 (ishi-usu), Matcha II is ground slowly to preserve aroma and texture. This time-honoured method ensures a balanced flavour and consistency in every scoop.

Vegetal, seaweed

USUCHA

1. Sift 2g of matcha into a bowl. Add a small amount of water (about 15ml) and mix gently with a bamboo whisk to form a smooth paste.

2. Once the paste is ready, pour in 60ml of hot water and whisk briskly in a zigzag motion until a delicate froth appears.

KOICHA

1. Sift 2g of matcha into a bowl. Gradually add small amounts of hot water (about 15ml) while mixing with a bamboo whisk to create a rich, glossy paste.

2. Adjust the consistency gradually by adding more water to suit your preference for a smooth and luxurious texture.

If desired, you may add more hot water to enjoy it in the style of Usucha.

ICED USUCHA

1. Fill a glass generously with ice cubes.

2. Slowly pour whisked matcha paste over the ice, letting it chill naturally as the ice melts.

3. Adjust with cold or warm water to suit your preference, depending on how strong or light you prefer your matcha.

4. Stir gently to combine, taking care to preserve the delicate foam.

MATCHA LATTE

1. Sift 2g of matcha into a bowl.

2. Add water (approximately 40ml) and whisk gently with a bamboo whisk.

3. Once it is ready, add into 120ml of warm milk.

For the best results, we recommend using soft water for preparation and ice.

Recommended for Koicha and Usucha preparation

Ground using traditional stone-mill

Directly sourced from Japanese tea farms

Limited small-batch production

Eligible to earn points. Learn more.

REGION & FARM

Uji, Kyoto, Japan

Gokasho district in Uji City. The family owned farm adopts traditional methods of shading and 自然仕立て (shizen-shitate), allowing tea plants to grow in their natural form. Tencha here receives consistent recognition at national competitions.

Their approach is defined by single estate, single cultivar production, and only first flush leaves are harvested.

In pursuit of uncompromising standards, the farm is in the midst of constructing a dedicated facility adjacent to their fields to complete all refinement on-site.

PLANT

A cultivar is a cultivated variety of the tea plant, selected for its desirable traits such as flavor, aroma, and growth characteristics.

Samidori

Samidori, native to Uji, was registered as an official cultivar in 1954. Known for its natural sweetness and minimal bitterness, it is particularly well-suited for Tencha production.

Cultivar Samidori
Harvest First Flush
Picking Handpicked
Tasting Notes Vegetal, seaweed