'Higoro' Culinary Matcha Powder

Uji, Kyoto • Japan

'Higoro' Culinary Matcha Powder

Name: 'Higoro' Culinary Matcha Powder
Rating: 5.00 (4 reviews)

(4 reviews)

Higoro (日頃) means everyday.

A culinary-grade Japanese matcha, built for the ritual you actually repeat. Balanced enough to drink neat, robust enough to hold its own against milk, ice and heat. First-harvest Saemidori cultivar is blended in for a sweet finish and second/third harvest Yabukita cultivar for a bold umami body with a deep green color finish. Made for matcha lovers, baristas and cafés who need the same cup every time.

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Delivery schedule

Daily lattes
Iced matcha
Smoothies
Baking
Gelato and soft serve

Click here for recipes →

Store sealed in a cool, dry place or freezer, away from moisture and odours.

Orders are dispatched within 1-2 business days. Returns accepted on unopened bags within 30 days.

The Perfect Daily Ritual

Balance is the goal. Enough body to carry it, enough bitterness to keep it interesting, and a colour that survives contact with milk. Hot or iced, dairy or not, whisked properly or shaken in a bottle on the way out the door. Here is a Matcha that doesn't fall apart.

The Tea Itself

Grown, steamed, dried and ground in Uji, Kyoto, the region that has been doing this since the fourteenth century and still sets the benchmark. What ends up in the bag is a blend, not a single lot, and that's deliberate: consistency is the job.

First, Second and Third Harvests

First, second and third harvest leaves, blended. The first flush brings aroma and sweetness. The later pickings bring body and colour, so it survives being drowned in oat milk.

Cultivars

The first harvest is pure saemidori cultivar. The second and third harvests are the yabukita varietal.

Taste Comparison

Full-bodied, grassy, earthy. On a five-point scale:

Umami ◉○○○○
Sweetness ◉◉◉○○
Bitterness ◉◉○○○
Astringency ◉○○○○
Aroma ◉◉◉○○
Colour ◉◉◉○○

Low astringency is what makes it drinkable all day. Sweetness sits above bitterness, so you're not chasing it with sugar. Colour is bright in the glass, and not washed out under milk.

Getting the Most Out of It

Preparation

Sift 5g to break up clumps. Add 60ml water at around 80°C. Boiling water scorches it and pulls out bitterness. Whisk in a W motion until the surface is smooth, then top with 180ml milk. For iced, whisk the same way and pour over ice, or shake matcha, water and milk together in a sealed bottle.

Milk Pairings

Regular, soy and oat all work. Oat is the sweetest and most forgiving and a popular choice by cafés. Soy gives the fullest body and a nuttiness that leans into the earthy notes. Dairy is the cleanest read on the tea itself.

Storage and Freshness

Twelve months from production. Room temperature is fine unopened, but the fridge or freezer is better. Sealed or open, matcha oxidises and light and heat dull the colour first. Let a cold bag come back to room temperature before opening so condensation doesn't get into the powder.

Brew guides

Explore our matcha recipes

Make your matcha FUN. These easy recipes give you simple, delicious ways to enjoy your favourite matcha, whether you're making your morning ritual or trying something new.

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Matcha Latte (Ice Optional)

Method

Sift 2g of matcha into a cup or bowl.
Add 60ml of water at 70–80°C — not boiling, which scorches the leaf and pulls out bitterness.
Whisk in a W motion until a fine foam holds on the surface.
If you want it iced, fill a tall glass with ice and pour the matcha over. If you want it hot, leave it where it is.
Top with 180ml of milk, or the mylk of your choice.
Taste it before you sweeten. It rarely needs what you would give it out of habit.

Shortcut: for the iced version you can skip the whisk entirely and shake the matcha, water and milk together in a sealed bottle.

Usucha

Method

Sift 2g of matcha into a warmed bowl to break up any clumps.
Add 60ml of water at 70–80°C. Never boiling — it scorches the leaf and drags out a bitterness that was deliberately bred and shaded out of it.
Whisk briskly in a W motion, keeping the whisk off the base of the bowl.
Stop when a fine, even foam holds on the surface. Drink straight away.

Pandan Chrysanthemum Tea Matcha Cold Foam

Method

Steep 2 tbsp dried chrysanthemum and 2 knotted pandan leaves in 500ml hot water for 8–10 minutes.
Sweeten lightly with honey or rock sugar while still warm, then strain and chill.
Make the foam: whisk 1 tsp matcha with 30ml warm water until smooth, add 80ml cold cream or milk, and froth until thick and pourable.
Pour the chilled tea over ice.
Pour or spoon the matcha foam gently on top.

Optional: for a lighter drink, mix in chilled coconut water with the tea at a 1:1 ratio