Unopened brown decorative box of Ippodo Tea Tsukikage matcha with black Japanese characters and traditional white flowers
Unopened brown decorative box of Ippodo Tea Tsukikage matcha with black Japanese characters and traditional white flowers Back of decorative brown box of Tsukikage matcha with flowers illustration and black text on white background Heaping scoop of green matcha powder on chashaku bamboo tea ladle above opened foil pouch from autumn Tsukikage matcha Plate of colorful macarons beside usucha matcha in white espresso cup on brown saucer beside brown decorative box of matcha Pouring green prepared matcha from Black Tea Bowl with Spout into mug beside brown floral package and small plate of pretzels Tan box of Ippodo Tea autumn-exclusive matcha with Japanese flowers and bamboo whisk on rustic shelf among antique tea pots
Medium & Balanced

Tsukikage - 20g

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$18
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Expected in stock by Thursday, December 05

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

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.)
Latte: 3 g (1.5 tsp.)
Koicha: 4 g (2 tsp.)
Size 2.1" × 1.7" × 3.7"
Net weight0.7 oz (20 g)

Note: Available from September to late November, depending on supply.

Brisk fall afternoons call for matcha paired with sweets, cookies, and desserts. We blend Tsukikage to be the perfect matcha for daily matcha drinking this season.

When you prepare Tsukikage, the first thing you notice is its vibrant color. When you take a sip, you’ll first taste its crisp astringency, followed by layers of sweetness and umami. It’s a not-too-light and not-too-rich blend, popular with matcha drinkers of all levels.

Try Tsukikage straight to enjoy its natural sweetness and nuances. Matcha fans will appreciate it as koicha, where it displays a more robust flavor. We also recommend it in a matcha latte, where its mild astringency pairs well with the creaminess of the milk.

The moon is at its most beautiful in fall, 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 after the season. 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

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 (Classic 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 (Classic 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 (Classic Matcha)
3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.

Combine matcha's natural sweetness and crisp green bite with the creamy texture of milk.

1. Sift matcha
3 g (0.11 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 (0.11 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.

Prepare matcha with hot water and cool it rapidly with plenty of ice.

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!

An iced latte is smooth, refreshing, and easy-to-drink.

1. Sift matcha
3 g (0.11 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 (0.11 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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