Fukurawa

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$55.00 USD

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Honzu Asahi - cultivated by the Honzu Shading Method which uses straw and reed cages for shading, a tradition handed down in Uji since the 16th century. Honzu-Asahi brings honors to us every year.

The direct taste and wonderful aroma spread through the nasal passages and will take you to an area of tea taste which you have never experienced before. It has a bright green color, as if it were emitting light.

Variety : Asahi ,shaded with reeds and straw

Sharp & Straight
Pleasant aftertaste
Rich, Deep Umami

Saemidori has a cereal-like aroma similar to sweet corn. Mellow is enjoyable for everyone and renowned for its easy-to-taste umami. Has a slightly deep green color.

Less astringency
Sweet 　
Fragrance faintly reminiscent of chocolate

Samidori and Asahi are ideal choices for those new to matcha.

Soothing aroma
Balanced Umami

Variety: Samidori>Asahi

*Shelf life: 6 months if unopened and refrigerated.

Tea input type Uji Hikari Honzu Ashahi Samidori Organic Samidori Saemidori Samidori & Asahi

Size 20g

Available Quantities

Uji Hikari / 20g Only 1 left
Honzu Ashahi / 20g Only 1 left
Samidori / 20g Only 1 left
Samidori & Asahi / 20g Only 2 left

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.