Enjuku

CEREMONIAL GRADE

Enjuku

Purity of flavour, nothing masks Okumidori’s natural profile. It’s known for a smooth, refined flavor with a deep umami, subtle sweetness, and a fresh green aroma. Compared with some other cultivars, it tends to have lower astringency and bitterness, giving it a delicate, mellow finish. 

This matcha has a distinct cocoa, dark chocolate, and nutty milk-chocolate notes.

Nestled 350m above sea level in Shizuoka’s mountains, Houkouen grows around 20 varieties of tea naturally, hand-picking every leaf without machinery.

₱1,500.00

Made in Japan

Sourced from trusted tea farms in Uji.

Ceremonial Grade

Stone-milled for a vibrant finish.

Reusable Tin

Reusable TinDesigned to be kept and refilled.

Overview

WHAT IS SINGLE CULTIVAR?

Single cultivar matcha is made entirely from one tea plant variety, so its flavour, aroma, and colour reflect the unique qualities of that cultivar alone — unsoftened and unblended.

WHY IT'S SPECIAL

Purity of flavour, since nothing masks the leaf's natural profile; seasonal expression, reflecting the exact conditions of its harvest year, much like single-origin coffee or vintage wine; rarity, as organic single cultivar matcha demands both skill and ideal growing conditions; and educational value, deepening one's sense of how varied matcha can be. Think of cultivars as grape varieties in wine — Yabukita, Yutaka Midori, and Okumidori each give matcha a different personality, the way Chardonnay, Pinot Noir, and Merlot do for wine.

STORY

Houkouen is the name of our farm in Ryogouchi, a mountainous region 350 metres above sea level at the very centre of Shizuoka prefecture. We are Japanese tea farmers — and tea lovers ourselves — who cultivate, produce, and sell around twenty varieties of hand-picked green tea across Japan. Tucked away in the mountains, our trees grow naturally, without trimming or pruning, and every leaf is hand-picked without machinery.

RECIPE

PURE OKUMIDORI CHARACTER, ELEGANT UMAMI, AND A NATURALLY SWEET, REFINED FINISH.

Origin

Ryogouchi, Shizuoka, Japan

Ingredients

100% Japanese Matcha Green Tea Powder

Brewing Guide

For Usucha: Whisk 2g of matcha with 60ml of water at 70°C until light and frothy.

For Koicha: Combine 3–4g of matcha with 25–30ml of water at 70°C. Knead gently with a chasen until thick and smooth.

For Latte: Whisk 4g of matcha with 40ml of water at 70°C until smooth. Pour over 90g of milk with ice and sweetener to taste.

Shipping

Packed carefully to preserve freshness and quality during transit.

Care

Store in a cool, dry place away from light, heat, and air. Keep sealed in the original packaging or an airtight container. For the best flavor, consume within 45-90 days after opening.

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