Picture of
Picture of Brand new unopened tin can of Kuon matcha by Ippodo Tea with Japanese characters and gold leaf embossed on white Picture of Vivid green matcha powder on artisan silver tin plate beside closed decorative Japanese can of Ippodo Kuon on grey background Picture of Stone bowl of vivid green thick matcha with Japanese white mochi treat on small plate on lacquered brown wood marubon tray Picture of 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

(17)
$46

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.

Fresh green teaConsume quickly
The best before date is 180 days from when the tea is packaged in Japan.
Serving sizeUsucha: 2 g (1 tsp.)
Koicha: 4 g (2 tsp.)
Size 2.1" × 2.1" × 2"
Net weight0.7 oz (20 g)

Mirui - 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, mirui* 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. We recommend drinking usucha at teatime for an energetic boost. It goes well with chocolate, cakes, and other confections, Western or Japanese.

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)
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 80C°, 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)
Thin Matcha
2. Add hot water
60 mL (2 oz) 80°C (176°F)
Pour boiling water into a teacup to cool it to 80C°, 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)
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. Taking the time to sift the matcha powder produces thick and creamy koicha. Discover the amazing bounty of nature and the strength of the tea leaves.

1. Sift matcha
4 g (0.14 oz)
3 heaping tea ladles or 2 level teaspoons of matcha into a mug or bowl.
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)
Thick Matcha
1. Sift matcha
4 g (0.14 oz)
3 heaping tea ladles or 2 level teaspoons of matcha into a mug or bowl.
2. Add hot water
30 mL (1 oz) 80°C (176°F)
Cool boiling water to 80C° 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)
Thick Matcha
2. Add hot water
30 mL (1 oz) 80°C (176°F)
Cool boiling water to 80C° 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)
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. A drink to enjoy during the hot summer months or whenever you want to feel refreshed.

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
Cold & Refreshing
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 80C°, 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
Cold & Refreshing
2. Add hot water
60 mL (2 oz) 80°C (176°F)
Pour boiling water into a teacup to cool it to 80C°, 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
Cold & Refreshing
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
Cold & Refreshing
4. Add ice
1-2 ice cubes
Add ice, mix slightly, and it's ready!

Whisking matcha with cold or chilled water brings out a strong sweetness. Try making cold-whisked matcha for your next teatime. Dried fruit and confectionery go well with the delicate sweetness in this recipe.

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 glass bowl using Chashaku bamboo tea ladle
Sifting matcha through Ippodo Chakoshi tea strainer into glass bowl using Chashaku bamboo tea ladle
Cold-whisked Matcha
Pronounced Sweetness
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 cold water from glass pitcher into glass bowl containing vibrant green sifted matcha
Pouring cold water from glass pitcher into glass bowl containing vibrant green sifted matcha
Cold-whisked Matcha
Pronounced Sweetness
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 vibrant green matcha tea in ceramic tea bowl using Chasen bamboo whisk
Whisking vibrant green matcha tea in ceramic tea bowl using Chasen bamboo whisk
Cold-whisked Matcha
Pronounced Sweetness
3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.
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