Uji, Kyoto · First Spring Flush (Ichibancha)

Vibrant emerald froth,
deep umami serenity.

Cultivated in misty mountain valleys along the Uji River. De-veined into pure Tencha and slowly stoneground on hand-carved granite mills at forty grams per hour.

Order Fresh Stoneground Tin Whisking Technique ↓

Dark chawan ceramic bowl with vibrant green frothy matcha and bamboo chasen whisk

THE TWO CEREMONIAL PATHS

Usucha (Thin Tea) vs. Koicha (Thick Tea)

DAILY RITUAL

Usucha (薄茶 · Thin Tea)

Matcha Ratio: 2 grams (2 bamboo scoops)
Spring Water: 70ml at 75°C
Whisking Technique: Brisk "W" motion from the wrist until micro-froth covers the surface
Tasting Profile: Bright floral sweetness, clean grassy snap, refreshing jade froth

          MASTER SACRED CEREMONY
          Koicha (濃茶 · Thick Tea)
          Matcha Ratio: 4 grams (4 heaped scoops)
Spring Water: 35ml at 80°C
Whisking Technique: Slow circular kneading motion creating warm melted chocolate consistency
Tasting Profile: Overwhelming sweet umami, zero bitterness, lingering jade velvet liquor

        

FRESHLY MILLED EVERY MONDAY

Order Your Ceremony Set

Nitrogen-sealed in airtight Japanese washi-paper wrapped tins to protect delicate aromatics from light and oxygen.

Ceremonial Matcha Tin (30g)

$38 USD

Approximately 15 bowls of Usucha or 7 sacred bowls of Koicha.

Full Master Whisk Set

$85 USD

Includes 30g Tin + 100-Prong Takayama Bamboo Chasen + Chashaku Scoop.