From the mountainous slopes of Shizuoka Prefecture—rightfully known as Japan’s tea
capital—Wabi Fujieda Matcha is crafted entirely from the premium Tsuyuhikari cultivar. Extensively
shade-grown for depth of flavor, spring-harvested at peak freshness, and stone-ground with
precision, it reflects the highest artistry of usucha grade production. Its vivid, electric-green
powder whisks into a bowl of refined umami, balanced floral sweetness, and a silky, creamy
texture. Versatile yet exceptional, Wabi Fujieda Matcha shines in traditional usucha preparation,
matcha espresso, and premium barista creations, elevating every cup with its vibrancy and depth.
How to make usucha matcha
2-3g
50-60ml
80-85C
1. Cold Brew Matcha (Recommended Signature Method)
This matcha is especially well suited for cold brewing, allowing its functional benefits to shine with a smooth, refreshing taste.
You will need:
2–4 g sifted matcha
100–150 ml icy cold water
Shaker bottle or jar with lid
Method:
Sift 2–4 g of matcha into a shaker or jar.
Add 100–150 ml of icy cold water.
Close tightly and shake vigorously for 10–15 seconds.
Drink immediately.
Why this works:
Cold brewing keeps bitterness low, softens catechins, and delivers a clean balance of caffeine, L-theanine, catechins, and other functional compounds—all clearly expressed in the cup.
Usucha (Hot Preparation – Base for Latte)
This classic preparation highlights balance and works beautifully as a pure Usucha or latte base.
You will need:
2–4 g sifted matcha
50–60 ml hot water (80–85°C)
Chasen (bamboo whisk) or milk frother
Method:
Sift 2–4 g of matcha into a bowl or cup.
Add 50–60 ml of water heated to 80–85°C.
Whisk briskly using a zigzag (M or W) motion until smooth and lightly frothy.
Enjoy as Usucha, or top up with hot or cold milk of your choice to create a latte.
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