Shoujyu 松寿 matcha tea

14090 Ft - 29390 Ft

Traditional Uji matcha with a sweet and rich aroma. Fragrant and made with lower water temperatures, it is silky sweet.
You can read below how to make matcha tea.

30 gr refrigerated metal box.

Shouju matcha from Uji is sweet and creamy
Shoujyu 松寿 matcha tea 14090 Ft - 29390 Ft

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Shoujyu 松寿 matcha tea

Shoujyu 松寿 – Shoju (family name) = pine tree + long life

Japanese green tea ground into powder from the Yoshida tea farm (Uji, Kyoto).

Traditional Uji-matcha with a sweet, rich aroma. It is recommended for making diluted tea usucha 薄茶.

In addition to the sweet, well-balanced, slightly astringent flavors only indicate that the plant has produced 'catechins', i.e. compounds with a high antioxidant content, under the influence of sunlight. We can say that this matcha is (also) very healthy. By using colder water (65-70 Cels.) we can push the dissolution in the sweet direction, by using hotter water (85 Cels.) we can dissolve "everything" out of it - but this way we get a more sour matcha.


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! When you open it and consume it on a daily basis, it is sufficient to store it in a cool place. Personally, I usually put the opened box of matcha in the fridge and take it out 1-2 hours before I want to consume it. But it also happened that I skipped the fridge and put it in a cool place when I finished eating a box. It was still divine. 🙂


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?

You can find our other matcha teas here: Our matcha teas

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matcha tea, matcha tea + matcha set

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Uji - Kyoto - Japan