White tin of Sayaka matcha with gold art beside white packaging of Kanro gyokuro with tea jar drawing and red Japanese text
White tin of Sayaka matcha with gold art beside white packaging of Kanro gyokuro with tea jar drawing and red Japanese text Teacup of bright green usucha matcha tea beside black plate of loose tea powder and white tin of Sayaka Matcha by Ippodo Tea Teacup of brewed straw-colored gyokuro green tea alongside plate of dark green tea leaves and packaging for Ippodo Tea Kanro White tin of Sayaka matcha with gold art beside white packaging of Kanro gyokuro with tea jar drawing and red Japanese text
Blender's Choice

Blender's Choice: Soothing Set

$60$65
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For this set, our blenders chose two teas of different categories – matcha and gyokuro – but of similar soothing flavor profiles. Take time for a break with these teas during the busy holiday season. This is a one-time release with a limited quantity available at a special price.

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 sizeMatcha: 2 g (1 tsp.)
Gyokuro: 10 g (2 tsp.)
Up to 3 pots can be brewed with the same leaves.
Net weight1.7 oz (Kanro)
1.4 oz (Sayaka)

Note: This offer is exclusive to our online store IppodoTea.com. We selected these items for a seasonal promotional bundle, offered at a special price. They will be shipped in their regular, individual packaging.

  • Sayaka - 40g tin
  • Kanro Gyokuro - 50g bag

We recommend this set for those who prefer to avoid astringent, brisk, eye-opening tastes. It includes one matcha, Sayaka, and one gyokuro green tea, Kanro.

If you like the soothing, rich taste of Sayaka, we think you’ll like the misty, evergreen energy of Kanro. Each is great at a much-needed tea break during the hectic holiday season.

Matcha and gyokuro are actually closely related, as both are grown under the shade before harvest. This growing method reduces the astringency in the tea leaf and in the cup. And, this is what gives both teas in this set their characteristic soothing, calming taste.

What separates matcha from gyokuro is the format. While matcha is a powdered tea that is typically made by mixing with water, gyokuro is a loose leaf green tea that is best enjoyed by brewing in a teapot.

Sayaka is a full-bodied, but approachable matcha. Its smooth character makes this one of our top-recommended matchas for beginners or for those trying Ippodo for the first time.

Kanro is a green tea with a soft texture and minimal astringency. Its soothing taste reminds us of a misty evergreen forest or ocean spray.

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 (Thin 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 (Thin 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 (Thin Matcha)
3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.

Matcha made into a powerfully rich, thick paste 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.

Our standard recipe for brewing loose-leaf gyokuro. Brew a cup when you feel you need a change of pace.

1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
Silver tablespoon filled with dried rolled Ippodo Gyokuro premium Japanese green tea leaves with
Silver tablespoon filled with dried rolled Ippodo Gyokuro premium Japanese green tea leaves with
Standard Gyokuro Brew
1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
2. Add hot water
80 mL (3 oz) 60°C (140°F)
Cool boiling water to 60°C by transferring 3 times.
Three porcelain teacups beside a small porcelain kyusu with arrows instructing to transfer tea from one vessel to the next
Three porcelain teacups beside a small porcelain kyusu with arrows instructing to transfer tea from one vessel to the next
Standard Gyokuro Brew
2. Add hot water
80 mL (3 oz) 60°C (140°F)
Cool boiling water to 60°C by transferring 3 times.
3. Brew
90 seconds
Brew without stirring or disturbing the tea leaves.
Small white porcelain Japanese kyusu teapot with blue logo on lid sitting beside orange stop watch timer on white table
Small white porcelain Japanese kyusu teapot with blue logo on lid sitting beside orange stop watch timer on white table
Standard Gyokuro Brew
3. Brew
90 seconds
Brew without stirring or disturbing the tea leaves.
4. Serve
Pour out every last drop.
Enjoy in your favorite teacup or mug.
Pouring light green tea from white porcelain Hasami-yaki kyusu teapot with blue logo into white porcelain Japanese teacup
Pouring light green tea from white porcelain Hasami-yaki kyusu teapot with blue logo into white porcelain Japanese teacup
Standard Gyokuro Brew
4. Serve
Pour out every last drop.
Enjoy in your favorite teacup or mug.
Add to bag - $60$65
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