Matsu no sono 松の園 matcha

8170 Ft - 23470 Ft

Ceremonial matcha from Uji for everyday “matcha” 

Uji-matcha recommended for everyday consumption. Beginners also prefer it. It has a sweet aftertaste, but we recommend that you make it a little thinner and with a lower temperature of water, so that the tiny bit of bitterness doesn't show up. 1-1,5 g is the recommended ratio for 80 ml of water.

30 g package, made in Japan, in aroma-sealed packaging.

Matsu no sono 松の園 matcha 8170 Ft - 23470 Ft

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Matsu no sono 松の園 matcha (usucha)

Matsu no sono 松の園 – Pine garden

Shaded, powdered Japanese green tea from the Yoshida family's tea garden in Uji, Kyoto.
The introductory level of traditional (ceremonial category) matcha.

Matcha tea for everyday use, from which a thin tea can be made. (usucha) Loosely full, slightly sweet, with a fresh aftertaste.

30 g package, vacuum sealed, packed, refrigerated in Japan.

You can find our full range of matcha tea here. You can find matcha teas from two Uji tea-producing families here. Matcha tea selection


Matcha is gently ground into tea powder with a grain size of 5-10 microns using slow-rotating granite mills. Unlike fiber teas, matcha can be mixed with water and frothed, so you don't just make a brew and consume the whole tea leaf - along with all its useful components.
Tea was brought to Japan from China by Zen monks and they also popularized its consumption.

(A portion to usucha (diluted tea) approx. 1,5-2 g of tea powder (approx. 2 chashaku) and 60 ml, a to koicha (thick tea) 3-4 g (approx. 4 chashaku) of matcha and 20 ml. use water!)

Matcha is a to chawan named approx. It is made in a teacup with a diameter of 10-12 cm, it is made of bamboo chasenmix with a tea brush until foamy for approx. with 60-80 ml of water. The water temperature varies between 75 and 90 degrees depending on the season and ceremonies. In the summer, we prefer to prepare it with cooler water, and in winter with warmer water, but this can also be determined based on the type of matcha used.

Foaming does not take long, its technique and movement can be learned quickly with a little attention. With "W" shaping brush movements, the tea will be frothy and drinkable in seconds. The surface of usucha is good if it is foamy but creamy without bubbles, while the texture of koicha should resemble melted chocolate.

Drinking a cup of matcha a day refreshes the body and soul.

Helpful suggestion: You can avoid tea powder clumping by sifting the tea powder through a filter, or by first making a paste with cold water, then pouring warm water over it and frothing.

Store airtight and in the refrigerator!

Before making it, it is good if the tea powder warms up to room temperature. The freshest flavors emerge from the tea within 7-8 months after opening the box.

Usucha (薄茶), i.e. preparation of thin tea:

Amount of tea powder: 2 g (≈ 2 kk) 2 chashakuquantity
Amount of water - temperature: 60 - 90 ml, 80 - 90°C
Mix and froth matcha brush (chasen) with the help of


Our detailed informative article about matcha tea can be read here. What is matcha?

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Uji - Kyoto - Japan

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matcha tea, matcha tea + matcha set