This tea flight contains our three daily matchas, suitable to be enjoyed straight as usucha, or as a base for drinks such as lattes and matchaccinos. While terms like ‘ceremonial grade’ are mere marketing myths, we wouldn’t hesitate to serve any of these three in a formal temae.
To help you learn what style of matcha you like, the three matchas included in this sample set each have a different taste profile:
Eiryoku
Carefully blended from tencha grown in the mountainous heart of Wazuka, this tea whisks into a round and balanced usucha, with deep, vivid aroma and flavour.
Eiryoku (映緑 - Reflecting Green) is ideal for daily usucha and chanoyu practice. It has a slightly darker, toastier aroma and flavour than many of our other Uji matchas which makes it stand out in milk drinks as well.
Umezuki
An energising Okumidori matcha from Uji, Umezuki is shaded in the traditional shelf-style for 30 days, giving it a bright and classic flavour ideal as usucha or for use in drinks and lattes.
Uji has long been at the centre of Japanese tea and has been famed for its high-quality matcha production for centuries.
Komiya
This blend hails from the hills of Uji and boasts a rich and full-bodied flavour with enough brightness to cut through milk for daily usucha and lattes.
This tea is made mostly from Yabukita tencha blended with various other cultivars including Okumidori, Meiryoku, and Uji-Midori
Brewing Instructions
Tea/Water Ratio
1.5-2g (2 tea scoops)
70ml (2.4oz) of water
Water Temperature
70º C (158ºF)
Whisking
20 seconds
Prepare the Perfect Matcha
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