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Home / Matcha /
Tsukikage (Autumn Exclusive) - 20g
  • Tsukikage - Special Autumn Release - Matcha - Ippodo Tea USA & Canada
  • Tsukikage - Special Autumn Release - Matcha - Ippodo Tea USA & Canada
  • Tsukikage - Special Autumn Release - Matcha - Ippodo Tea USA & Canada
  • Tsukikage - Special Autumn Release - Matcha - Ippodo Tea USA & Canada
  • Tsukikage - Special Autumn Release - Matcha - Ippodo Tea USA & Canada
  • Tsukikage - Special Autumn Release - Matcha - Ippodo Tea USA & Canada
Medium & Well-balanced

Tsukikage (Autumn Exclusive) - 20g

Available only in autumn, Tsukikage has a pleasant balance of umami and subtle sharpness.

Specifications

Best before
Best before180 days
The best before date is 180 days from when the tea is packaged in Japan.
ss
Serving sizeUsucha: 2g (1 tsp.)
Koicha: 4g (2 tsp.)
size
Size 2.1" x 1.7" x 3.7"
nw
Net weight0.7 oz (20g)

Taste Notes

The moon is at its most beautiful in autumn, and for ages Japanese poets have written of the moon as a symbol of this season. Tsukikage – our autumn-exclusive matcha – is named after the light of the moon.

When you prepare Tsukikage, the first thing you notice is its clear, fresh aroma and beautiful vibrant color. Once you take a sip, the matcha's initial sharpness is soon joined by layers of sweetness and umami. Its medium, balanced character is delightful for just about any tea drinker, and this is one of our most popular releases. Brisk autumn afternoons call for matcha paired with sweets, cookies, and desserts, and Tsukikage is the perfect matcha for the situation.

As koicha, this matcha’s nuances are much more prominent, and you can fully appreciate its balance of umami, astringency, and fragrance. In a matcha latte, its mild astringency pairs well with the milk, producing a softer drink with more umami than our lighter blends.

We designed Tsukikage’s package with autumn in mind. Flowers of the tea plant—which blooms in October in Kyoto—are drawn on a deep brown backdrop. We often suggest this tea for any small gift giving occasions this season.

Available from September to late November, depending on supply.

How to prepare

Usucha (thin matcha)
1. Sift Matcha
leaf 2g (0.07oz)
1.5 heaping tea ladles or 1 level teaspoons
2. Add hot water
temp 80°C (176°F)
drop 60 ml (2 oz)
First pour water into teacup to cool it to 80°C, then pour into tea bowl.
3. Whisk
clock 15 sec
Whisk vigorously 15 seconds, making an "M" shape.
Koicha (thick matcha)
1. Sift Matcha
leaf 4g (0.14oz)
3 heaping tea ladles or 2 level teaspoons
2. Add hot water
temp 80°C (176°F)
drop 30 ml (1 oz)
Cool boiling water in teacup, then pour into bowl, just covering matcha powder.
3. Whisk
clock 15 sec
Mix slowly for 15 seconds moving back and forth.
Matcha latte
1. Sift Matcha
leaf 2g (0.07oz)
1.5 heaping tea ladles or 1 level teaspoons
2. Add hot water
temp 80°C (176°F)
drop 100 ml (3.4 oz)
First pour water into teacup to cool it to 80°C, then pour into tea bowl.
3. Whisk
clock 15 sec
Whisk vigorously 15 seconds, making an "M" shape.
4. Add milk
drop 100 ml (3.4 oz)
Pour warm or foamed milk into mug.

Customer Reviews

Based on 16 reviews
81%
(13)
19%
(3)
0%
(0)
0%
(0)
0%
(0)
J
J.L.
Subtle
M
M.
Good quality but not my fave
A
A.K.
Matcha Tsukikage
t
t.y.
My first Ippodo
T
T.B.
Best matcha for Fall season