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Daily Matcha Tasting Set
Three everyday matchas, each from a different origin — curated for daily drinking and mixed drinks.
Soju (20g) by Marukyu Koyamaen — light and creamy, no bitterness. The most approachable cup in the set.
Okumidori (40g) from Nishio, Aichi — bold and umami-rich, with a slightly astringent edge.
Matcha Kagoshima (30g) — nutty and vegetal, with a clean, sweet finish.
Three producers, three growing regions, three characters — a good starting point for understanding how origin shapes matcha.
For a thick micro-foam: 1:20 (or 1:25) at 80°C. All our matcha is freshly milled by order and stored at 2°C on arrival in Germany.
FAQ
| How fresh is this Matcha? | Our Matcha is milled in Japan in small batches close to order and stored at 2 °C from the moment it arrives in Germany. We ship from our gallery in Munich. |
| How should I store Matcha? | Unopened: cool, dark and dry — the fridge is ideal. Once opened, keep the tin or pouch tightly closed and away from light, heat and moisture, and enjoy it within a few weeks for peak aroma. |
| How do I read the best-before date? | Japanese producers usually print the best-before date in the Japanese order YY.MM.DD (year.month.day) — a package marked 27.02.05 is best before 5 February 2027. |
| How do I prepare it? | For Usucha: sift about 2 g, add 60–80 ml of water at around 80 °C and whisk in a rapid M motion until a fine foam forms. Product-specific ratios are in the description above. |
