057 Hika Ceremonial Matcha Blend
Matcha Hika (光火 or 日香) – the name refers to a fiery aroma, fully incorporated by the master into the taste of the tea with a hint of light fire, perfectly suited for cocktails, with milk, or in classic usucha preparation.
Hika speaks of aesthetic clarity and taste from the esteemed Maruyasu workshop, combining two Japanese tea cultivars into a harmonious blend that reveals delicate umami from Saemidori and a texturally rich body from Yabukita.
Saemidori (さえみどり) — a hybrid of Yabukita × Asatsuyu from 1990. Higher L-theanine content, creating natural sweetness, deep umami, minimal bitterness.
Yabukita (やぶきた) — accounts for 75% of all plantations in Japan. Pure, vegetable taste, smooth, with moderate astringency. Its role in the blend: adds texture and purity.
Saemidori (さえみどри) – a hybrid of Yabukita × Asatsuyu since 1990. Higher L-theanine content, creating natural sweetness, deep umami, and minimal bitterness. Yabukita (やぶきた) – 75% of all plantations in Japan. Clean, vegetal taste, velvety, with moderate astringency. Role in blend: adds texture and purity.
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- Store your matcha in a cool, dark place
- Avoid temperature changes and condensation
- Store in a sealed environment, away from light
- Try to "squeeze" excess air out of the package before closing
- We advise you to consume the tea within 28 days after opening
Freshness is the key to taste and quality
Learn more about tea storage
Matcha Latte
- Add 30 g of water 60-80°C
- Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
- Use 150-200 ml of warm or cool alternative milk (or even fresh or tonic)
- If desired, you can add maple syrup, honey or collagen
For a traditional match
Or as it is customary to call Usucha - fine tea:
- Add 60-90 g of water 60-70°C
- Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
- Avoid strong pressure with the tip on the bottom of the bowl
- At the end, slow down by popping the big bubbles
Professional level
Try Koicha - thick tea:
- For 4 g of matcha, add 30-40 g of water below 60°C.
- Using slow, gentle movements reminiscent of a figure eight, gently rub the Chasen with a bamboo whisk for 2-3 minutes until a gentle, uniform texture
- Use Chasen carefully so as not to damage it, or we can recommend Fugetsu Resin Chasen
- After the formation of a jelly texture, the drink is ready. Enjoy without hurrying.
Sieve 1.5-2 g of matcha
Matcha Latte
- Add 30 g of water 60-80°C
- Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
- Use 150-200 ml of warm or cool alternative milk (or even fresh or tonic)
- If desired, you can add maple syrup, honey or collagen
For a traditional match
Or as it is customary to call Usucha - fine tea:
- Add 60-90 g of water 60-70°C
- Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
- Avoid strong pressure with the tip on the bottom of the bowl
- At the end, slow down by popping the big bubbles
Professional level
Try Koicha - thick tea:
- For 4 g of matcha, add 30-40 g of water below 60°C.
- Using slow, gentle movements reminiscent of a figure eight, gently rub the Chasen with a bamboo whisk for 2-3 minutes until a gentle, uniform texture
- Use Chasen carefully so as not to damage it, or we can recommend Fugetsu Resin Chasen
- After the formation of a jelly texture, the drink is ready. Enjoy without hurrying.
