Tokujo Ceremonial Matcha — Yame, Kyushu 50g

Imported directly from Keita, our partner in Yame — a Fukuoka region known for some of Japan's most refined gyokuro and ceremonial matcha.

Profile sits close to our Tokusen: deep cacao notes, full-bodied, balanced. Tokujo runs slightly less deep but nearly as complex — a tea that holds its own next to one of our best.

Stock is limited.

For a thick tea (koicha): Warm your bowl with hot water. Sift 2.5–3g of matcha, add 30g of water at 70°C, and whisk until creamy and foamy.

I prefer mine on the thicker side. When matcha tastes this good, the umami coats your mouth and the aroma lingers for hours.

— Hillel Lowinsky