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Matcha Bundle #1

Matcha Bundle #1

$58.00 Regular Price
$54.00Sale Price

A bundle of two single-origin, single-cultivar ceremonial grade matcha:

- Tenryu Matcha

- Gokou #1 Matcha


Origin: Shizuoka, Japan


2 x 30g tin 

  • What makes these two matcha special?

    Both are single-origin, single-cultivar matcha, which is rare as most matcha are blends from multiple origins and of different cultivars.


    The tea leaves are from the first harvest and have been shaded for 3-4 weeks. Because the tea farmers are dedicated to sustainability and organic farming, they do not use pesticides and chemical fertilizers, which makes the tea plants more resilient and stronger for the future.


    Drink these two different single-cultivar matcha teas side by side with a friend or significant other and experience and compare the unique aromas and tasting notes. <3 

  • Brewing Guide

    How To Prepare Usucha (Thin Matcha)

    1 tsp (2g) matcha powder
    1/4 cup (60ml) water at 158F (70C)


    1. Sift matcha powder into a bowl.

    2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.

    3. Add water to the matcha powder. Whisk vigorously back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

    4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.


    Matcha Latte Recipe:

    1 tsp (2g) matcha powder
    1/4 cup (60ml) water at 170F (77C)
    1/2 cup (120ml) milk
    1 tsp sugar (optional)


    1. Do steps 1-4 above to first prepare the usucha with the exception that the water temperature is at 175F.

    2. Mix sugar with milk until sugar has dissolved. 

    3. Pour whisked matcha on milk and enjoy!


    Feel free to adjust the amount of milk or sugar as desired.


    Katelyn's Tips:

    • Matcha has a tendency to clump, so sifting ensures a smoother texture. In the case you do not have a sieve, take the edge of your tea scoop or spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

    • Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

    • *Enjoy every matcha first as usucha to taste the matcha in one of its purest forms. This way you can distinguish the sweet, umami, aromatic, vegetal, bitter, and astringent notes.

    • Feel free to play around with the water temperature. The above temperature for the usucha preparation is recommended to bring out the bright notes for drinking it as usucha. To make a matcha latte, I prefer it slightly higher because when brewed at higher temperatures, the matcha will have higher astringency and bitterness which cuts through the milk, ensuring a strong matcha flavor. Keep in mind, other factors also may lower the temperature as you brew, such as pouring the water from the kettle into a measuring cup before adding it to your matcha powder. As always, adjust to your liking!

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