Preparing matcha is a simple yet mindful ritual — but the ratio of matcha to water (or milk) can vary depending on how you enjoy it.
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Hizoudenrai
$44.00
Hizoudenrai is an intensely aromatic, nut-forward matcha that makes an impression the moment the tin is opened. The profile leans heavily into roasted grain and nut notes, with a gentle smoky warmth and virtually no marine or seaweed character—both in the dry powder and once whisked.
Aroma
Bold and inviting, dominated by roasted nut and grain notes with a soft smoky edge. The fragrance is immediate and unmistakable.
Taste Experience
Smooth, naturally sweet, and tea-forward without bitterness or sharp astringency. The body is lighter rather than heavy, but the flavour remains satisfying thanks to its strong aromatic presence.
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Usucha: Clean and mellow, with soft sweetness and minimal bitterness. The nutty character shows more in aroma than taste, creating an easy, comforting cup.
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Latte: Exceptionally well-suited for milk. The nutty aroma carries through beautifully without being muted, delivering a creamy, rounded drink that doesn’t require added sugar.
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Texture: Whisks up easily with a fine, dense foam, though careful sifting and whisking are recommended to avoid minor clumping.
Creamy, smooth, and highly approachable, Hizoudenrai offers a nut-rich profile that feels indulgent without becoming heavy. While it doesn’t reach the depth or lingering umami of more intense ceremonial styles, its balance and drinkability make it a standout choice for matcha lattes.
How to Store Matcha
To keep your matcha fresh and flavorful:
- Store in an airtight container to prevent oxidation.
- Keep it in a cool, dry, and dark place — the fridge is ideal if sealed properly.
- Avoid moisture, heat, and light, as they can degrade quality.
- Use within 1–2 months after opening for the best taste.
- Always use dry utensils when scooping.
Tip: If stored in the fridge, let it come to room temperature before opening to avoid condensation.
How to prepare matcha?
1. Sift the Matcha
Add matcha powder into your bowl. Sift it to remove clumps and ensure a smooth, lump-free drink.
2. Add Water
Pour in hot water (not boiling). Water that’s too hot can make matcha taste bitter.
3. Whisk
Using a bamboo whisk, briskly whisk in a “W” or “M” motion until the surface becomes frothy with tiny bubbles. This creates a creamy, balanced texture.
4. Enjoy
Drink it straight from the bowl or pour into a cup. Sip and savor slowly.