Chasen Tea Whisk:
The Chasen is the most important utensil for making a nice foamy bowl of ceremonial matcha. This Chasen is made out of a single piece of bamboo, and each prong is delicately cut and curled to be the perfect whisking tool. If you want to make a beautifully creamy bowl of matcha at home, a Chasen is the best tool you can own
Matcha Sampler 21 Pack:
With this sampler, you'll not only get to try our 9 classic matcha teas, but you'll also get a sneak peek of the newest matchas we've found before they launch on the website. This matcha sampler is a great way to try a broad spectrum of green tea all at once. In this matcha sampler, you will find all sorts of different flavors, sweet, creamy, umami, vegetal and grassy. If you haven't yet found your favorite matcha, you will by the end of this tasting!
Included in the Sampler
9 Classic Matchas
-Chanoka Silver Matcha: This matcha starts off strong with a bold savory flavor and a thick mouthfeel. It gets right to the point with these strong umami flavors that evolve over time.
-Chanoka Okumidori Matcha: because its from the Okumidori cultivar, it has a smoother, more well-rounded flavor with less bitterness.
2g Matcha Seisui: A stronger, grassier Yabukita Matcha from the Kyoto region. This matcha works better for Matcha lattes
1-1.5g matcha per 150ml water; 70 degrees Celsius 160 degrees Fahrenheit
2g Matcha Koiai: A bold, sweet Gokou Matcha from the region of Shizuoka
1-1.5g matcha per 150ml water; 70 degrees Celsius 160 degrees Fahrenheit
2g Matcha Washimine: A smooth and creamy Okumidori Matcha from Kyoto. This is a great matcha for "koicha", a thicker matcha made during the tea ceremony
1-1.5g matcha per 150ml water; 70 degrees Celsius 160 degrees Fahrenheit
2g Matcha Kakitsubata: A fresh, vegetal Yabukita matcha from the region of Shizuoka. This matcha also works well in a latte
1-1.5g matcha per 150ml water; 70 degrees Celsius 160 degrees Fahrenheit
2g Matcha Marufuku: A sweet and creamy matcha from southern Japan, made with a combination of the Okumidori and Saemidori cultivars
1-1.5g matcha per 150ml water; 70 degrees Celsius 160 degrees Fahrenheit
2g Henta Matcha: A sweet and fresh matcha coming from the Kirishima region in southern Japan
1-1.5g matcha per 150ml water; 70 degrees Celsius 160 degrees Fahrenheit
This sampler contains seven 2-gram samples of matcha, enough to make 14 bowls of matcha
2g Noike Matcha: A smooth and creamy Okumidori matcha from Wazuka, a small town outside of Kyoto
1-1.5g matcha per 150ml water; 70 degrees Celsius 160 degrees Fahrenheit
12 New Matchas
Basic Latte Grade Matcha
Standard Latte Grade Matcha
Sakamoto Sae Matcha: Saemidori Matcha from Mr. Sakamoto in Shibushi
Sakamoto Hime Matcha: Blended Matcha from Mr. Sakamoto in Shibushi
Chanoka Yabu Matcha: Yabukita Matcha from Mr. Takada in Uji
Nakai Superior Matcha: a premium matcha from Mr. Nakai in Kyoto
Asamiya Yabukita Matcha: Yabukita matcha from the Asamiya region
Asamiya Sayamamidori Matcha: Sayamamidori matcha from the Asamiya region
Masudaen Superior Matcha: Premium Matcha from Mr. Masuda in Shizuoka
Masudaen Kyoto Matcha: Mr. Masuda's matcha made in Kyoto
Osada Okumidori Matcha: Okumidori matcha from Mr. Osada in Shizuoka
Chiran Premium Matcha: Premium Matcha from Chiran in Southern Japan
How Much Tea Does it Make?
Each packet contains 2 grams of matcha, enough to make 1-2 bowls of tea. This sampler contains enough tea to make 14 bowls of matcha tea.
How to Brew it
Add 2 1-2 grams of matcha powder to the bowl and then add in 100-150ml of 160-170 degrees water and whisk the powder into the water using a bamboo whisk or chasen
Very Popular as a Gift
Our fans like to give away our teas on birthdays, weddings and other special days! Our samplers are highly recommended as gifts!
Always Pesticide Free
We make sure to only source teas from reputable farmers that grow tea without the use of conventional pesticides or chemicals. We meet with the farmers in person and tour the fields and facilities. We look at the sustainability of the field, the attention to detail and quality control of the facility and of course the taste of the tea.
