雲鶴

This is what my grandfather's tea farm was chasing for decades. Genuinely competition-grade umami.

The koicha I bring out for guests who want to understand what ceremonial matcha is supposed to taste like. Thick, sweet, almost no bitterness.

Textbook koicha umami with a long, sweet finish. Very little astringency even whisked thick.

Made koicha with this at a 4:1 ratio, incredibly smooth. Pricey but worth it for special occasions.

Deep, savory, almost dashi-like umami even whisked as usucha. Very little astringency.

One of the smoothest bowls I've had — stocking this for my subscription box's premium tier.

Feels like overkill for a latte honestly — save this one for straight usucha or koicha.

Whisked as usucha it's almost too rich — a little goes a long way.

Good in milk but you're paying koicha prices to mostly taste oat milk. Save it for straight drinking.