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.
Tsukikage - 20g
Available only in autumn, Tsukikage has a pleasant balance of umami and subtle sharpness.
Koicha: 4 g (2 tsp.)
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.
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.
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.
Ways to Prepare
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.
An easy recipe for preparing at home to enjoy with breakfast or as a snack. One part matcha with one part frothed, warm milk makes for a cozy drinking experience - especially on colder days. Adjust the amount of milk to suit your preference.