Brand new beige unopened box of Ippodo Tea Co. Kan matcha powder with Japanese characters and gold leaf flowers embossed
Brand new beige unopened box of Ippodo Tea Co. Kan matcha powder with Japanese characters and gold leaf flowers embossed Scooping matcha powder with bamboo tea ladel from foil package inside box of Kan matcha with instructions on back showing Bright green loose Japanese Ippodo Tea Kan matcha powder on white plate on white table Holding white tea bowl with spout whisking thin usucha Ippodo Tea Kan matcha with Chasen bamboo 80-tip whisk white table Holding black tea bowl with spout whisking thick koicha Ippodo Tea Kan matcha with Chasen bamboo 80-tip whisk white table
Medium & Round

Kan - 30g

(158)
$23
Country flag for United States Dollar USD 

Medium-bodied, Kan has a balanced character. Its plentiful sweetness and umami richness are paralleled by slight refreshing bitterness.

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" × 2" × 2.6"
Net weight1.05 oz (30 g)

Kan is a fine choice for those who enjoy matcha with plentiful umami and sweetness, balanced by a little astringency. It has a medium body, with a round aftertaste and a pleasantly sweet aroma. As koicha, this matcha’s nuances are much more prominent, and you can fully appreciate its balance of umami, astringency, and fragrance. As usucha, Kan is good option for everyday teatime, served straight and with cookies, cakes, or other sweets. In a matcha latte, its mild astringency pairs well with the milk, producing a softer drink with more umami than our lighter blends.

Ways to Prepare

An easy recipe for preparing at home to enjoy with breakfast or as a snack.

1. Sift matcha
3 g (1.11 oz)
2 heaping tea ladles or 1.5 level teaspoons.
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic teacup with handle using Chashaku bamboo tea ladle
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic teacup with handle using Chashaku bamboo tea ladle
Matcha Latte
1. Sift matcha
3 g (1.11 oz)
2 heaping tea ladles or 1.5 level teaspoons.
2. Add hot water
100 mL (3.4 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 colored shallow ceramic mug containing vibrant green sifted matcha
Pouring hot water from white porcelain teacup into cream colored shallow ceramic mug containing vibrant green sifted matcha
Matcha Latte
2. Add hot water
100 mL (3.4 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 green matcha base in teacup with handle using Chasen bamboo whisk and overlaid directions arrows along sides of bowl
Whisking green matcha base in teacup with handle using Chasen bamboo whisk and overlaid directions arrows along sides of bowl
Matcha Latte
3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.
4. Add milk
100 mL (3.4 oz)
Pour warm or foamed milk into mug.
Pouring foamy frothed milk from silver pitcher into concentrated green matcha tea latte base in short beige ceramic mug
Pouring foamy frothed milk from silver pitcher into concentrated green matcha tea latte base in short beige ceramic mug
Matcha Latte
4. Add milk
100 mL (3.4 oz)
Pour warm or foamed milk into mug.

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 usucha recipe over ice. Preparing matcha with hot water and cooling it rapidly lets you taste the full delight of matcha.

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 teacup with handle using Chashaku bamboo tea ladle
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic teacup with handle using Chashaku bamboo tea ladle
Iced 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
Iced 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
Iced Matcha
3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.
4. Add ice
1-2 ice cubes
Add ice, mix slightly, and it's ready!
Holding clear ice cub with bamboo tongs and placing it in vibrant green matcha tea base in cream ceramic Japanese teacup
Holding clear ice cub with bamboo tongs and placing it in vibrant green matcha tea base in cream ceramic Japanese teacup
Iced Matcha
4. Add ice
1-2 ice cubes
Add ice, mix slightly, and it's ready!

Our matcha latte recipe over ice. One part matcha with one part cold, refreshing milk topped off with ice.

1. Sift matcha
3 g (1.11 oz)
2 heaping tea ladles or 1.5 level teaspoons.
Sifting matcha through Ippodo Chakoshi tea strainer into off-white ceramic grooved tea bowl with spout using bamboo tea ladle
Sifting matcha through Ippodo Chakoshi tea strainer into off-white ceramic grooved tea bowl with spout using bamboo tea ladle
Iced Matcha Latte
1. Sift matcha
3 g (1.11 oz)
2 heaping tea ladles or 1.5 level teaspoons.
2. Add hot water
100 mL (3.4 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 ceramic white tea bowl with spout containing vibrant green sifted matcha
Pouring hot water from white porcelain teacup into ceramic white tea bowl with spout containing vibrant green sifted matcha
Iced Matcha Latte
2. Add hot water
100 mL (3.4 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.
Holding white tea bowl with spout and finger-groove and whisking vivid green foamy matcha tea using Chasen bamboo whisk
Holding white tea bowl with spout and finger-groove and whisking vivid green foamy matcha tea using Chasen bamboo whisk
Iced Matcha Latte
3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.
4. Pour over milk and ice
100 mL (3.4 oz)
Add cold milk and ice to a glass, then pour the matcha mixture on top. Enjoy!
Short stemmed glass with decadent layered green matcha and milk with ice and glass straw
Short stemmed glass with decadent layered green matcha and milk with ice and glass straw
Iced Matcha Latte
4. Pour over milk and ice
100 mL (3.4 oz)
Add cold milk and ice to a glass, then pour the matcha mixture on top. Enjoy!
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