Stone ground. Specially crafted for mixing with milk/alternate milk of your choice (we recommend Bonsoy), and you can also use it for making sweets. It is so good that it can also be made just with water as iced matcha. The vivid green colour speaks for itself, but the flavour is unbeatable as a latte matcha. Higher grade matcha doesn’t taste as nice as with milk as the delicate flavours will be overpowered.

Not recommended for usucha, but Mokuren is fantastic prepared with water as iced matcha (about 50% more water than usucha and iced). Try Ike no Shiro if you are looking for a matcha to enjoy in the more traditional way as usucha, or Seiju/Houju if you are looking to prepare matcha as usucha or koicha.

Tasting notes: Nutty, chocolatey.

Read about our recipe for creating a delicious iced matcha soy and our blogpost about how to choose matcha

Region: Hoshinomura, Yame, Fukuoka

Small tip: Remember to always sift matcha before preparation! Here is our recommended matcha tea strainer.