Origin
Uji, Kyoto
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Ikuyo by Ippodo Tea
$30.00
Ikuyo is a medium-bodied matcha with a balanced character. Its refreshing bitterness is balanced by soft umami and medium richness.
About this item:
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A versatile daily matcha: Ikuyo is medium-bodied, with balanced astringency and richness.
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Kyoto Since 1717: Ippodo Tea has been run by the same family in Kyoto for over three centuries.
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Grown, processed, blended, and packaged entirely in Japan.
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30-gram size: Around 15 standard servings of matcha.
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100-gram size: Approximately 50 standard servings of matcha.
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Recommendations: Regular matcha (usucha), matcha lattes, and other drinks. In a latte or straight, Ikuyo is well-balanced.
Details
Shipping & Returns
Our Shipping Commitment: We understand you're excited to receive your order! Our team works diligently to process and ship all orders within 2 business days. We'll do our best to get your items packed and on their way to you as quickly as possible.
Returns & Delivery Issues: Your satisfaction is important to us. Please be aware that due to the nature of our products, food items cannot be returned. However, if there is any issue with your delivery, such as damage or a discrepancy, please contact us immediately. Our dedicated team will be happy to assist you and find a suitable solution.
Tasting Notes
Ikuyo is a balanced matcha with astringency, umami, and sweetness in proportion. Its medium-light body is joined by a gentle, but bright aroma, like sun-dried straw.
Strength
Taste
Fragrance
How to Prepare
Matcha Latte
Combine matcha's natural sweetness and crisp green bite with the creamy texture of milk.
Step 1: Sift 3g (0.11 oz) of matcha (2 heaping tea ladles or 1.5 level teaspoons.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 100 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Step 4: Add 100 ml (3.4 oz) of warmed or foamed milk into mug.
Usucha (thin tea)
The standard matcha whisking method, made to be a normal, liquid consistency.
Step 1: Sift 2g (0.07 oz) of matcha (1.5 heaped tea ladles or 1 level teaspoon.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 60 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Koicha (thick tea)
Matcha made into a rich, thick paste by using less water and more matcha powder per serving.
Step 1: Sift 4 g (0.14 oz) of matcha (3 heaping tea ladles or 2 level teaspoons.)
Step 2: Cool boiling water to 80°C (176°F) in teacup, then pour 30 ml (1 oz) into bowl, just covering matcha powder.
Step 3: Whisk slowly for 15 seconds moving back and forth.
