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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Mugenzo
$47.00
Refined Elegance from Uji’s First Harvest 🍵✨
Mugenzo is a rare, ceremonial-grade matcha crafted from tender, shade-grown spring leaves in Uji, Kyoto. This luxurious powder delivers a deep, velvety umami balanced with soft natural sweetness and a delicate hint of astringency.
🌱 Origin: Uji, Kyoto — first harvest, shade-grown
👃 Aroma: Fresh, creamy, grassy with warm floral and roasted seed notes
🍵 Taste:
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Usucha & Koicha: Rich, smooth umami with a long, sweet finish—no bitterness.
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Latte: Creamy and indulgent.
Vibrant green and silky smooth, Mugenzo offers a sophisticated, calming matcha experience—perfect for mindful mornings or quiet evenings.
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.