JUGETSUDO - Fuji no Haru

$23.00 USD

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Jugetsudo is a Japanese tea specialty store founded all the way back in 1854 by Maruyama Nori. While maintaining the 170 year old traditions and original creative visions of the founder, Jugetsudo continues to strive to spread the beauty of Japanese tea on a global scale.

Uses the highest-grade tea leaves, "Enko" from Uji, Kyoto. Distinguished by the vivid green and the refined umami it leaves behind.

Fuji no Haru matcha is sourced from Okabe, Shizuoka Prefecture, near the iconic Mount Fuji. This region, known for its picturesque landscapes and rich tea heritage, is featured in the famous 53 Stations of the Tokaido by ukiyo-e master Hiroshige. The Asahina River carves through steep valleys, creating a cool, humid microclimate ideal for producing matcha with a smooth, well-rounded taste and a refreshing aroma.

What makes Fuji no Haru matcha special? It is cultivated using the Nakashima method, a meticulous approach that assesses soil quality and optimizes fertilization. This process enhances the leaves’ theanine content, resulting in a deep umami flavor and a naturally sweet finish.

With its vibrant green color and bold, complex taste, this matcha is perfect for daily enjoyment using traditional preparation methods.

Elevate your tea experience with Fuji no Haru matcha—crafted for tea lovers who appreciate authenticity and quality.

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premium matcha for your home cafe

Matcha Preparation Guide

Usucha (thin tea) is the most common way to prepare matcha. Follow these steps to make a perfect bowl of traditional matcha.

Prepare Your Tools

Gather your matcha bowl (chawan), bamboo whisk (chasen), bamboo scoop (chashaku), and high-quality matcha powder.

Warm the Bowl

Pour hot water into the bowl to warm it. Discard the water and dry the bowl with a clean cloth.

Measure the Matcha

Using the bamboo scoop, measure 1.5-2 scoops (about 2g) of matcha powder into the bowl.

Add Water

Add about 70ml (2.5oz) of hot water (80°C/175°F, not boiling) to the bowl.

Whisk the Matcha

Using the bamboo whisk, whisk the matcha in a 'W' or 'M' motion rapidly until frothy. The goal is to create a smooth, frothy top with no lumps.

Tips for Perfect Usucha

Sift the matcha powder before whisking to avoid clumps.
Use water that is hot but not boiling (80°C/175°F) to preserve the delicate flavors.
Whisk until you see a fine foam with small bubbles for the best texture and taste.

A matcha latte combines the earthy flavor of matcha with the creamy sweetness of milk. Here's how to make a delicious matcha latte at home.

Prepare the Matcha

Sift 1-2 teaspoons of matcha powder into a cup or bowl to remove any clumps.

Add Hot Water

Add 30ml (1oz) of hot water (80°C/175°F) to the matcha powder.

Whisk the Matcha

Whisk vigorously in a zigzag motion until the matcha is fully dissolved and slightly frothy.

Heat and Froth the Milk

Heat 240ml (8oz) of milk (dairy or plant-based) until steaming. Froth the milk using a milk frother, whisk, or by shaking in a jar.

Combine and Serve

Pour the frothed milk over the matcha mixture. Add sweetener if desired. Enjoy hot or pour over ice for an iced matcha latte.

Tips for Perfect Matcha Latte

For a sweeter latte, add honey, maple syrup, or vanilla syrup before adding the milk.
Oat milk and almond milk work great for dairy-free alternatives.
For an iced version, use cold milk and pour over ice after mixing the matcha with hot water.