Imperial-Grade Matcha Set
Set includes:
- 30g Imperial Grade Matcha (2023 Harvest)
- Signature Chasen
- Traditional Japanese Lacquered Glass Jar
- Signature Chashaku
Imperial Grade Matcha
Product Weight 1.05oz (30g)
Grade Imperial Grade
Organic 100% Organic
Shading 30 Days
Harvest May, 2023
Aged 3 Years
Terroir Uji, Kyoto, Japan
Tea Farm The Yamamori Estate (founded 1632)
Flavor Toasted nut, caramel, cream.
Ships in 2-3 days in climate controlled packaging.
30-Day free returns & refunds. Read the refund policy.
Set includes
30g Imperial Grade Matcha (2023 Harvest)
Velvety, buttery, and mellow, with naturally sweet notes of walnuts and almonds.
Signature Chasen
Hand-crafted bamboo matcha whisk. Made in Kyoto.
Traditional Japanese Lacquered Glass Jar
Preserve the vibrant freshness and delicate flavor of your matcha in this Japanese black lacquered glass jar. Made in Kyoto.
Signature Chashaku
Hand-crafted bamboo matcha measuring spoon. Made in Kyoto.
Aged 3 years. Imperial-grade.
Step 1 - Warm bowl and whisk
Fill your tea bowl with hot or warm water to warm the bowl. Then, place the Chasen (i.e. matcha whisk) in this water for 30 seconds to loosen the bamboo, then discard the water.
Step 2 - Scoop
Using the tea scoop, scoop approximately 1 tsp (2-4g) of your Hoshicha matcha powder onto a sift before into the bowl. This breaks up clumps and creates a smoother consistency.
Step 3 - Pour hot water
Depending on how thick you want your tea, pour 1.7-2.3oz (50-70ml) of hot water over the matcha powder. The water should be between 160-175°F (71-79°C), not boiling. Boiling water will burn the matcha and make it taste bitter.
Step 4 - Whisk
Using your Chasen, whisk the matcha rapidly and lightly in zig-zag motions instead of traditional circular motions until the powder is fully incorporated. Once a foam appears on the surface of your matcha, you may stop whisking.
Step 5 - Enjoy
Your matcha tea is now ready to be enjoyed.
16 Generations.
For four centuries, the Yamamori Family has cultivated matcha of exceptional purity. During the Edo period, the estate’s matcha was served to the Tokugawa shogunate. In the centuries since, it has been poured at imperial banquets and royal weddings.
FAQs
Hoshicha was founded in 1632 and run by 16 generations of the Yamamori family. Our matcha has graced imperial banquets and royal weddings, and every cup embodies centuries of expertise and tradition, offering a rare taste of Japanese heritage that no other brand can match.
Strict cultivar selection, labor-intensive hand processing, and the limited capacity of our stone mills mean only 15% of initial batches meet our rigorous flavor and quality standards. In addition, the Yamamori Family has restricted its farm to one acre, due to the perfect microclimate and soil matter of this plot, which specifically sits along the Uji River near Lake Biwa.
Only 132 lbs (60 kg) of matcha are produced annually, resulting in just 2,000 jars each per year. This ultra-limited production means Hoshicha matcha is a rare treasure, reserved for those who demand the very finest.
Our matcha is aged for three years in double-layered, vacuum-sealed packaging at -5°C and 30% humidity, allowing the flavors to develop into a creamy, caramel-like richness with balanced umami and sweetness.
Only the top three leaves and bud of each stem are hand-picked by veteran harvesters during the first flush. Each leaf is steamed, air-dried, and painstakingly de-veined by hand using feather brushes, a process that takes ~8 hours per kilogram, ensuring only the purest leaf flesh is used.
