Ippodo has been producing green tea and matcha tea in Kyoto since 1717 and is one of the most respected tea makers in Japan. They have teahouses across Japan as well as in New York. They not only sell top quality tea, but are also very active in communicating great stories and flavours of tea and tea culture around the world.
Growing tea leaves under all the conditions required to earn a JAS (Japanese Agricultural Standard) organic certification is not an easy process, which makes this organic matcha from Ippodo all the more special. It has a strong flavour with a hint of bitterness that makes this the ideal matcha for matcha lattes.
Find your perfect matcha with our matcha matrix. All the matcha we sell on NishuraEast has been tasted by Keiko Uchida, a Japanese Tea Master, and arranged from bitter to sweet, and full bodied to light.
How to Make the Perfect Matcha Latte:
We recommend you use not quite boiling water, around 80°C works well.
If you are using a chashaku (a Japanese bamboo teaspoon) we recommend 4 scoops, or 2 scoops from an ordinary teaspoon (approx. 3g)
- Pass your matcha powder through a tea strainer into your tea bowl or cup.
- Pour around 60ml of not quite boiling water into the tea bowl.
- Whisk this for around 15 seconds with a chasen (Japanese bamboo whisk) or a small whisk. It should be smooth and slightly foamy.
- Pour in the warm milk of your choice (we recommend soy milk) and enjoy!