Kuon (Eternity) - 20g
Kuon (Eternity) - 20g Vivid green matcha powder on artisan silver tin plate beside closed decorative Japanese can of Ippodo Kuon on grey background Stone bowl of vivid green thick matcha with Japanese white mochi treat on small plate on lacquered brown wood marubon tray Green thin usucha straight matcha with light green frothy bubbles on surface in cream colored ceramic tea bowl with design
Rich & Fragrant

Kuon (Eternity) - 20g

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Kuon has a vivid green color, a long aftertaste, and rich umami - hallmarks of a high-class matcha. It stands out for its wonderfully bright fragrance.

Shelf lifeConsume quickly
The best before date is 180 days from when it is freshly packaged in Japan. For the best experience, consume within around one month of opening.
Serving sizeUsucha: 2 g (1 tsp.)
Koicha: 4 g (2 tsp.)
Size 2.1" × 2.1" × 2"
Net weight0.7 oz (20 g)

Mirume - a word used by tea professionals in Japan to describe the ultra-young, tender, and delicate character of certain high-class teas.

Kuon is a rich, elegant matcha blend that was originally exclusive to the Ippodo Tea New York Store. After seeing its popularity among matcha fans in New York, we added it to our online lineup. Our blending and tasting team members have shared their personal tasting comments on this tea below.

“Kuon feels clean and refreshing, in both the umami at the start and in the aftertaste. Comparing it side-by-side with Kanza, its crisp aftertaste reminds me of the feeling I get when drinking white wine.

I enjoy drinking Kuon in the morning while I’m still waking up. Taking a sip of its refreshing, crisp taste is like pressing a start button for my body and my spirits. I would also suggest pairing it with something a little sweet, for a palate-cleansing experience.”
President Watanabe, 7th generation

“Kuon has a strong fragrance and a deep flavor, and a while after the first impression, I begin to very slightly sense a touch of crisp astringency.”
Chairman Watanabe, 6th generation

“Kuon's strongest characteristic is its fragrance, which is striking from the moment you start to whisk it. Underneath the bright fragrance, I notice its tender, mirume* character, a sign of a top class matcha. This balance of tenderness and fragrance defines this unique tea. Its umami is indeed rich, and I can feel a little youthful energy in it. The aftertaste is just right, and fades with a light, clean finish.

After trying it as regular usucha and koicha, I suggest preparing it whisked with cold water, to emphasize the beautiful aspects of its fragrance. I think it also pairs well with sweets.”
Mr. Yagi (Chief)

“Kuon’s color is deep blue and vivid, and its fragrance has a strong presence. Given the quality of its fragrance, it is undeniably a classic Ippodo matcha. Its taste is dominated by sweetness and umami, and its flavor feels round.

Given its round sweetness and umami, I would recommend whisking it at a somewhat low temperature warm water, or even with cold water, for a deep experience. Try pairing it with different sweets, or drink it on its own, straight; I can imagine enjoying it in a lot of different scenarios.”
Mr. Miyata

Ways to Prepare

The standard matcha whisking method, made to be a normal, liquid consistency.

1. Sift matcha
2 g (0.07 oz)
1.5 heaping tea ladles or 1 level teaspoon.
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle
Usucha (Classic Matcha)
1. Sift matcha
2 g (0.07 oz)
1.5 heaping tea ladles or 1 level teaspoon.
2. Add hot water
60 mL (2 oz) 80°C (176°F)
Pour boiling water into a teacup to cool it to 80°C, then pour into tea bowl.
Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha
Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha
Usucha (Classic Matcha)
2. Add hot water
60 mL (2 oz) 80°C (176°F)
Pour boiling water into a teacup to cool it to 80°C, then pour into tea bowl.
3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.
Whisking vibrant green matcha tea in ceramic tea bowl using Chasen bamboo whisk with zigzag
Whisking vibrant green matcha tea in ceramic tea bowl using Chasen bamboo whisk with zigzag
Usucha (Classic Matcha)
3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.

Matcha made into a rich, thick paste by using less water and more matcha powder per serving.

1. Sift matcha
4 g (0.14 oz)
3 heaping tea ladles or 2 level teaspoons.
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle
Koicha (Thick Matcha)
1. Sift matcha
4 g (0.14 oz)
3 heaping tea ladles or 2 level teaspoons.
2. Add hot water
30 mL (1 oz) 80°C (176°F)
Cool boiling water to 80°C in teacup, then pour into bowl, just covering matcha powder.
Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha
Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha
Koicha (Thick Matcha)
2. Add hot water
30 mL (1 oz) 80°C (176°F)
Cool boiling water to 80°C in teacup, then pour into bowl, just covering matcha powder.
3. Whisk
15 seconds
Mix slowly for 15 seconds moving back and forth.
Whisking dark green thick matcha in tea bowl using Chasen bamboo whisk and overlaid directions arrows along sides of bowl
Whisking dark green thick matcha in tea bowl using Chasen bamboo whisk and overlaid directions arrows along sides of bowl
Koicha (Thick Matcha)
3. Whisk
15 seconds
Mix slowly for 15 seconds moving back and forth.

Whisking matcha with cold or chilled water brings out a strong sweetness.

1. Sift matcha
2 g (0.07 oz)
1.5 heaping tea ladles or 1 level teaspoon.
Sifting green Ippodo matcha powder through stainless steel tea strainer with bamboo tea ladel into glass bowl on white table
Sifting green Ippodo matcha powder through stainless steel tea strainer with bamboo tea ladel into glass bowl on white table
Cold-Whisked Matcha
1. Sift matcha
2 g (0.07 oz)
1.5 heaping tea ladles or 1 level teaspoon.
2. Add cold water
60 mL (2 oz) 5°C (40°F)
Chill water with ice and strain before use.
Pouring water from glass carafe into glass bowl of ultra fine powder sifted Ippodo Tea Co. matcha green tea powder
Pouring water from glass carafe into glass bowl of ultra fine powder sifted Ippodo Tea Co. matcha green tea powder
Cold-Whisked Matcha
2. Add cold water
60 mL (2 oz) 5°C (40°F)
Chill water with ice and strain before use.
3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.
Whisking Japanese matcha green tea in glass bowl on white table with 80-tip bamboo chasen whisk by Ippodo Tea
Whisking Japanese matcha green tea in glass bowl on white table with 80-tip bamboo chasen whisk by Ippodo Tea
Cold-Whisked Matcha
3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.

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Customer Reviews
4.88 out of 5 based on 32 reviews
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