047 Spring blend daily ceremonial matcha
Meet the Spring Blend
A matcha blend of three single-cultivar matcha teas — Okumidori, Yabukita, and Samidori, ground using the vintage method on stone mills to 5-7 microns from the Tsuji Rihei farm in the heart of Uji.
An ideal blend that will taste great on its own, or in your matcha lattes and cocktails. Okumidori provides a bright green color and a slight acidity, Yabukita its noble bitterness and good beverage texture, and Samidori highlights the aroma and adds a piquant umami note.
Blend of Samidori, Okumidori, Yabukita
𖡡 Japan, Uji by Master Yuta Oka, Izumo Seicha Farm, Izumo City, Shimane Prefecture, Japan
- 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 quern 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.
