Kyoto Main Store
I listen carefully to customers and try to make recommendations that suit their preferences, leaving them pleased that they asked.
Which matcha product did you choose?
How do you recommend drinking it?
I really like matcha latte. I whisk matcha a little thicker than standard usucha, using 3 to 4 grams of matcha powder, and mix it with milk. Depending on how I feel, I sometimes use soy milk instead. It might also be OK to add syrup or sugar, if that’s what you like.
When I prepare iced matcha latte, I put milk and ice in a glass, and slowly pour matcha that I’ve whisked into it. The green matcha and white milk look beautiful together. I then mix them before drinking to savour a mellow taste in which the matcha and milk have harmonized.
The Kaboku Tearoom at our Kyoto Main Store offers matcha latte made with Ikuyo-no-mukashi. I recommend that you try it if you ever find yourself at our Main Store.
How do you drink it?
A conversation I had with a university friend was what got me started drinking matcha latte.
My friend, who was born in China, was working at another store specializing in Japanese tea. When I wondered how the tourists who bought matcha were drinking it, my friend said that they generally drink it as matcha latte. That seemed like a waste to me, but it didn’t seem right to comment without giving it a try, so I tried it. That’s how I got started. I was surprised at how good it was, and I now drink matcha latte more often than standard usucha.
Ikuyo-no-mukashi has just the right amount of sharpness, so I recommend pairing it with either Japanese wagashi or things like rich, baked confections using butter. Personally, I’m partial to moist confections like financiers and madeleines.
It might also be a good alternative to morning coffee. It’ll help you wake up!
Kyoto Main Store
I keep studying every day to help me share the charm and appeal of Japanese tea.
Which matcha product did you choose?
How do you recommend drinking it?
I put 2 grams of matcha in my bottle or flask with 200 ml of chilled water, fasten the lid, and shake it. One of the things I like about this is how I can prepare it easily using nothing but a bottle or flask.
Offering matcha’s umami flavour with just the right amount of sharpness and bitterness, Ikuyo-no-mukashi is refreshing, easy to drink, and not too intense. It’s a good choice for people drinking matcha for the first time.
I recommend drinking it straight, of course, or with a heaped tablespoon of sweet bean paste added to it. That produces a mellow taste, with the mild sweetness of the sweet bean paste pairing well with the slightly bitter taste of matcha.
How do you drink it?
When I take breaks from reading, I sip shaken matcha that I cooled in the refrigerator. Ice-cold sips with just the right amount of bitterness feel great, and are perfect for a refreshing break.
I once prepared it with my cousins, who are in third and sixth grade in elementary school. They were surprised that the matcha didn’t taste bitter, and downed it rapidly. I’d like people who are new to matcha to try it, because it offers the umami flavour and bitterness of matcha while also being refreshing and easy to drink.
Give it a try. Start with preparing your matcha by shaking it the next time you take a break on a hot day, or when you take a time out between reading sessions, or while spending time with the kids.
Department store in the Kyoto area
I serve customers with sincerity, and enjoy every day.
Which matcha product did you choose?
How do you recommend drinking it?
I prepare it in the basic way, but I let the boiled water cool a little longer than usual to give a more mellow taste. With matcha, it’s important to sift the matcha powder thoroughly, and take care to whisk it well, producing a fine foam. By putting a little more effort into it, you can savour the refreshing taste of Hatsu-mukashi with a smoother mouthfeel.
How do you drink it?
I often drink it with snacks when I want to take a break or in the afternoon on my days off. I’ll whisk matcha for the family, too, and we’ll drink it while chatting about the season or the snacks we’re eating.
We pair it with seasonal confections or mochi sweets that are well-known specialties from different regions of Japan that we received as souvenirs. My favourite is ajari mochi, which is moist, chewy rice-flour dough filled with sweet red bean paste. The clean, refreshing taste of Hatsu-mukashi complements the sweet flavour of wagashi.
Hatsu-mukashi is also the matcha that my grandmother used to whisk for me. When I drink it, it takes me back, reminding of the matcha she whisked me, and the time I spent with her.
I like to savour it slowly while talking with family and good friends at times when I’m not so busy.
