Marukyu Koyamaen Matcha - Wako Ceremonial Japanese Matcha Powder
Flavour Profile:
Wako is Marukyu Koyamaen’s highest-grade usucha, known for its rich, full-bodied flavour, mild bitterness, and long-lasting, pleasant sweetness. It can also be prepared as koicha.
Origin of the Name:
Derived from Laozi’s words, meaning "concealing the light of wisdom," symbolizing peace and harmony. The name was bestowed by the chief priest of Yakushiji Temple.
Usage:
Ideal for special occasions and those seeking the pinnacle of usucha quality.
Matcha Wako is produced by Marukyu Koyamaen, a company with over 300 years of expertise in cultivating and blending Japanese tea. Based in Uji, Kyoto, Marukyu Koyamaen is committed to maintaining the traditional taste of tea.
How is Matcha Wako made
Matcha Wako is produced by first shading the tea plants with reeds and straw. As the new leaves grow and seek sunlight, chlorophyll levels rise, turning the leaves bright green and soft. In early spring, the new growth is harvested and steamed. The raw tea is then dried and carefully stored. Freshly ground Matcha Wako is prepared as needed by removing stems and veins from the leaves and finely grinding them into a very fine powder using a stone mill.
How to make a hot matcha latte
- Whisk together 1 teaspoon of well-sifted Matcha Wako and 60 ml of 80°C (175°F) filtered water using a chasen (bamboo whisk) or handheld frother.
- Steam and froth 180 ml of your preferred milk.
- Pour the milk into the freshly whisked matcha.
- Sweeten if desired.
- Sip, stir, and enjoy your comforting hot matcha latte.
How to make usucha (thin matcha)
- Heat a chawan (tea bowl) with hot water.
- Soften a chasen (bamboo whisk) by lowering the bristles into the hot water.
- Empty the water from the chawan, and dry the bowl thoroughly with a soft cloth.
- Sift 1 teaspoon of Matcha Wako into the chawan, and whisk together with 60-70 ml of 75-85°C (170-185°F) filtered water using the softened chasen.
- Use a M or W motion with your wrist, avoiding scraping the bottom and sides of the chawan.
- Once frothy, gently lift the chasen from the centre of your chawan.
- Enjoy your fresh bowl of matcha.
How to store Matcha Wako
Store Matcha Wako in a dark, cool place away from light, heat, and humidity. Ensure the container is tightly sealed after opening to keep the tea fresh.
Ingredients: 100% Japanese green tea
Origin: Kyoto, Japan
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Marukyu Koyamaen Matcha - Wako Ceremonial Japanese Matcha Powder
Marukyu Koyamaen Matcha - Wako Ceremonial Japanese Matcha Powder
Flavour Profile:
Wako is Marukyu Koyamaen’s highest-grade usucha, known for its rich, full-bodied flavour, mild bitterness, and long-lasting, pleasant sweetness. It can also be prepared as koicha.
Origin of the Name:
Derived from Laozi’s words, meaning "concealing the light of wisdom," symbolizing peace and harmony. The name was bestowed by the chief priest of Yakushiji Temple.
Usage:
Ideal for special occasions and those seeking the pinnacle of usucha quality.
Matcha Wako is produced by Marukyu Koyamaen, a company with over 300 years of expertise in cultivating and blending Japanese tea. Based in Uji, Kyoto, Marukyu Koyamaen is committed to maintaining the traditional taste of tea.
How is Matcha Wako made
Matcha Wako is produced by first shading the tea plants with reeds and straw. As the new leaves grow and seek sunlight, chlorophyll levels rise, turning the leaves bright green and soft. In early spring, the new growth is harvested and steamed. The raw tea is then dried and carefully stored. Freshly ground Matcha Wako is prepared as needed by removing stems and veins from the leaves and finely grinding them into a very fine powder using a stone mill.
How to make a hot matcha latte
- Whisk together 1 teaspoon of well-sifted Matcha Wako and 60 ml of 80°C (175°F) filtered water using a chasen (bamboo whisk) or handheld frother.
- Steam and froth 180 ml of your preferred milk.
- Pour the milk into the freshly whisked matcha.
- Sweeten if desired.
- Sip, stir, and enjoy your comforting hot matcha latte.
How to make usucha (thin matcha)
- Heat a chawan (tea bowl) with hot water.
- Soften a chasen (bamboo whisk) by lowering the bristles into the hot water.
- Empty the water from the chawan, and dry the bowl thoroughly with a soft cloth.
- Sift 1 teaspoon of Matcha Wako into the chawan, and whisk together with 60-70 ml of 75-85°C (170-185°F) filtered water using the softened chasen.
- Use a M or W motion with your wrist, avoiding scraping the bottom and sides of the chawan.
- Once frothy, gently lift the chasen from the centre of your chawan.
- Enjoy your fresh bowl of matcha.
How to store Matcha Wako
Store Matcha Wako in a dark, cool place away from light, heat, and humidity. Ensure the container is tightly sealed after opening to keep the tea fresh.
Ingredients: 100% Japanese green tea
Origin: Kyoto, Japan
Original: $55.25
-70%$55.25
$16.57Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Flavour Profile:
Wako is Marukyu Koyamaen’s highest-grade usucha, known for its rich, full-bodied flavour, mild bitterness, and long-lasting, pleasant sweetness. It can also be prepared as koicha.
Origin of the Name:
Derived from Laozi’s words, meaning "concealing the light of wisdom," symbolizing peace and harmony. The name was bestowed by the chief priest of Yakushiji Temple.
Usage:
Ideal for special occasions and those seeking the pinnacle of usucha quality.
Matcha Wako is produced by Marukyu Koyamaen, a company with over 300 years of expertise in cultivating and blending Japanese tea. Based in Uji, Kyoto, Marukyu Koyamaen is committed to maintaining the traditional taste of tea.
How is Matcha Wako made
Matcha Wako is produced by first shading the tea plants with reeds and straw. As the new leaves grow and seek sunlight, chlorophyll levels rise, turning the leaves bright green and soft. In early spring, the new growth is harvested and steamed. The raw tea is then dried and carefully stored. Freshly ground Matcha Wako is prepared as needed by removing stems and veins from the leaves and finely grinding them into a very fine powder using a stone mill.
How to make a hot matcha latte
- Whisk together 1 teaspoon of well-sifted Matcha Wako and 60 ml of 80°C (175°F) filtered water using a chasen (bamboo whisk) or handheld frother.
- Steam and froth 180 ml of your preferred milk.
- Pour the milk into the freshly whisked matcha.
- Sweeten if desired.
- Sip, stir, and enjoy your comforting hot matcha latte.
How to make usucha (thin matcha)
- Heat a chawan (tea bowl) with hot water.
- Soften a chasen (bamboo whisk) by lowering the bristles into the hot water.
- Empty the water from the chawan, and dry the bowl thoroughly with a soft cloth.
- Sift 1 teaspoon of Matcha Wako into the chawan, and whisk together with 60-70 ml of 75-85°C (170-185°F) filtered water using the softened chasen.
- Use a M or W motion with your wrist, avoiding scraping the bottom and sides of the chawan.
- Once frothy, gently lift the chasen from the centre of your chawan.
- Enjoy your fresh bowl of matcha.
How to store Matcha Wako
Store Matcha Wako in a dark, cool place away from light, heat, and humidity. Ensure the container is tightly sealed after opening to keep the tea fresh.
Ingredients: 100% Japanese green tea
Origin: Kyoto, Japan
