073 Kaguyama Elite Matcha
Meet Kaguyama – a ceremonial matcha blend of three rare cultivars: Uji Hikari, Tenmyo, and Okumidori. Matcha from the master family Tsuji Rihei.
A perfectly balanced, refined, and delicate blend that highlights the best qualities of each cultivar, offering a harmonious and sweet drink.
Cultivation Tsuyuhikari is one of the most valuable varieties of tea in Japan, which has a light green color and a pleasant aroma. This type of tea was invented in 1950 in Kinki Province, Japan, by combining genetic material from different types of tea. Tsuyuhikari is grown at an altitude of about 300-500 meters above sea level, mainly in the Kyoto region. This tea is grown on special plantations where shade nets are used to reduce the amount of direct sunlight falling on the tea leaves. This allows you to get tea with a richer green color and a richer taste. Tsuyuhikari is also known for its high content of amino acids and catechins, which are responsible for its characteristic taste and aroma. These substances have antioxidant properties and contribute to improving health. Uzagali, Tsuyuhikari is a refined and elegant type of tea that is highly valued in Japan and other countries. It has a fresh, rich taste and aroma, which makes it a great choice for enjoying tea at any time of the day.
𖡡 Japan, Uji Shinsuke Tsuji, Tsujirihei Honten Farm
- 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
Grinding method:
Stone grinding mill 石臼
500m above sea level
2025 Harvest
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.
