This entry-grade matcha is ideal for preparing usucha (thin tea) and is also excellent for flavoring soft drinks like matcha lattes. Produced from first flush green tea grown in Uji by the renowned Hekisuien tea manufacturer in Kyoto, this matcha is well- suited for culinary use.

Matcha Chiyo no Sakae is a moderately priced tea ideal for tea ceremonies. Unlike less flavorful matcha ground by ball mills, Hekisuien uses traditional stone mills,
producing a fine powder with particles measuring only 5-9 microns. This meticulous process results in matcha with exceptional smoothness, vivid color, and depth of flavor. Only 40 grams of matcha can be produced per hour using this method, setting it apart from ordinary cooking matcha. Once you’ve experienced this high-grade cooking matcha, other varieties will seem lacking in comparison.