Ummon no Mukashi

Ippodo

Ippodo is another venerable company - one of the most respected tea merchants / makers in Japan - and has been producing green and matcha tea in Kyoto since 1717. They now have luxury teahouses across Japan and in New York. They don’t just sell top quality tea, but are very active in communicating narratives and ideas about tea culture and tastes around the world.

Usucha (Thin Matcha):

We recommend you use not quite boiling water, around 80°C works well.If you are using a chashaku (a Japanese bamboo teaspoon) we recommend 2 scoops, or 1 scoop from an ordinary teaspoon (approx. 1.5g)

1. Add 2 scoops of matcha powder to your tea bowl or cup.

2. Pour around 70ml of not quite boiling water into the tea bowl.

3. Whisk the matcha with a chasen (Japanese bamboo whisk) or a small whisk, for about 15 seconds until smooth and slightly foamy.

Koicha (Thick Matcha):

We recommend you use not quite boiling water, around 80°C works well.If you are using a chashaku (a Japanese bamboo teaspoon) we recommend 3 scoops, or 2 scoops from an ordinary teaspoon (approx. 4g)

1. Add 2 scoops of matcha powder to your tea bowl or cup.

2. Pour around 30ml of not quite boiling water into the tea bowl.

3. Whisk the matcha with a chasen (Japanese bamboo whisk) slowly, for about 15 seconds until you have a smooth, thick consistency.