Uji tea material
We use tea with clear origin context and do not dilute the profile with cheap blending.
Story
About this product
ICHIZEN was created from the belief that preparing and enjoying matcha should feel as considered as the centuries of craft behind it. We offer uncompromising single-origin Uji matcha selected and refined by Wakimoto Jokoen, a Kyoto tea specialist with 50+ years of experience and multiple Kyoto tea-judging competition rank holders.
Price Logic
Why this price?
The price reflects the time and discipline behind leaf selection, refinement, slow stone milling, and freshness control rather than staged rarity.
Refined by Wakimoto Jokoen
Appearance, aroma, liquor color, and taste are judged through 50+ years of finishing and tea-evaluation craft.
Slow stone milling
Around 40g per hour, the mill stays slow to protect aroma, color, and mouthfeel without excess heat.
Freshness-control pack
Nitrogen flushing and light-blocking packaging help protect matcha from oxygen, light, and moisture.
Brew Guide
How to prepare
Basic usucha preparation
Tea
2.0g
Water
60ml
Temperature
80C
Time
About 30 seconds
- Warm the bowl and chasen with hot water, then wipe dry.
- Sift 2.0g of matcha into the bowl.
- Add about 60ml of 80C water.
- Whisk quickly in an M motion until a fine foam forms.
For koicha, use about twice the matcha and less water, then knead slowly instead of whisking into foam.
Specification
Product specifications
- Net weight: 20g
- Approx. servings: about 10 bowls at 2.0g each
- Origin: Uji, Kyoto
- Process: stone-milled
- Storage: avoid heat, humidity, and direct sunlight. After opening, reseal tightly and store refrigerated.
Quality Ledger
Specs Before Reviews.
This ledger makes the verifiable origin, processing, and specifications visible as the basis for quality.
Uji Tea Only
Made with tea tied to the Uji, Kyoto tea tradition. Farm-level details will be published only when verified.
Wakimoto Jokoen
A green-tea specialist in Ide, Kyoto, with 50+ years of crude-tea refining and processing experience.
Stone Milled 40g/h
Matcha is milled slowly to protect aroma, color, and texture. The priority is low heat, not speed.
Nitrogen + Light Control
Packaging protects against oxygen, light, and moisture to preserve the aroma of freshly finished matcha.
Stories & Culture
Journal //
How Much Matcha Per Cup? The Right Ratio
Use about 2 g for usucha and 3-4 g for koicha. This guide explains water and milk ratios, plus how to adjust flavor when the cup tastes too light or too strong.
Read More →
How to Choose High-Quality Matcha: A Buying Checklist
A practical checklist for judging matcha quality before you buy: origin, color, aroma, intended use, and storage.
Read More →
Best Matcha for Beginners: How to Start Well
A beginner-friendly guide to choosing a first bowl of matcha by taste profile, use case, storage, and tools.
Read More →