Picture of
Picture of Brand new unopened tin can of Ippodo Tea Shoin matcha with Japanese characters and gold leaf embossed on white Picture of Decorative metal tin can of Ippodo Tea Shoin matcha powder with floral tea pot logo open lid and foil on white background Picture of Bright green loose Japanese Ippodo Tea Shoin matcha powder on white plate on white table Picture of Holding white tea bowl with spout whisking thin usucha Ippodo Tea Shoin matcha with Chasen bamboo 80-tip whisk white table Picture of Holding black tea bowl with spout whisking thick koicha Ippodo Tea Shoin matcha with Chasen bamboo 80-tip whisk white table
Rich & Replenishing

Shoin - 20g

(11)
$25

Shoin places firmly in our rich category. Its lingering finish and full umami character make it a wise choice for fans of a reflective, satisfying matcha teatime.

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)

We recommend Shoin for the matcha fan looking for a tea with a full (but not overwhelming) character. With a hearty umami and sweet taste, its aftertaste is long and elegant. We recommended trying this matcha as koicha to experience the full depth and nuances of its character. As usucha, Shoin is deeply satisfying, a standby at teatime. For matcha lattes, we usually recommend a medium-to-light category matcha with more astringency, but some will choose Shoin for its bright color and its umami-rich profile.

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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