Now you can make matcha latte at home! Ryokucha powder is added to our collection.

Hi friends!

Today we happily announce the addition of the new tea powder for matcha latte and cakes. Thank you so much for your patience until today!

The powder we added is named "ryokucha (緑茶)", which means "green tea". Some of you may come up with this question: why we don't simply call it "matcha"?

In the current international matcha market, you can find many different kinds of green tea powder to make your latte and desserts. Conventionally, this group has been called "cooking-grade matcha". However, since this recent few years, there has been a new movement in Japan to create its own category name for these tea powders. 

The purpose of this movement is to protect the traditional matcha for tea ceremony. With the current "matcha fever", the word "matcha" is losing its original meaning. In fact, the word "matcha latte" means "sweet green latte" nowadays. To support our matcha culture in Japan, we chose to use the new name "ryokucha powder".

To make the perfect matcha latte, we tested different matcha and other green tea powder samples we have found in Japan. And finally, we have chosen this beautiful tea powder made of "autumn tencha (秋碾茶)"!

Autumn tencha has been "overlooked" in the shade of big "cooking-grade" matcha market, because it is not shaded (thus quite strong in taste) and it uses autumn harvests which are generally considered cheap in Japan. 

However, the herby & nutty notes of this autumn tea leaves and its strong tastes creates surprisingly tasty matcha latte. We think because these characteristics are much closer to the espresso (strong & often nice nutty aroma) than the traditional matcha (mild & umami). Perhaps that's one of the reasons why this tea material is starting to gain special attention from Japanese barista's.

Now, let's enjoy your fun cafe time at home!