We put a name tag on it. The matcha does the rest
The Ujinoko 30g — fine green powder in a brushed-silver tin, dressed in a name tag. Quietly loud.
No barista, no rush. Sift, whisk, pour. The same small ceremony, every morning.
Sift 4g (about 1 tsp) into your bowl, then add 40ml water at 175°F / 80°C — never boiling, or it turns bitter.
Mix to a smooth, lump-free paste, then whisk briskly in a W or M motion from the wrist for 15–20s until a fine microfoam forms.
Pour the concentrated matcha over milk or water — hot, or over ice. Vibrant green, silky, no clumps.
Most matcha arrives with a manifesto. Ours just sticks on a name tag and says hello — an introduction, not a lecture. Underneath it: quiet silver tins of very green, single-origin powder from Uji.
I went through a lot of matcha before I found the one. The real find happened in Tokyo — I'd spent a month and a half there with a guide named Sho, so when I started mhmmatcha I asked him to track down the best premium matcha farm in Japan. He came through: small tins, 30 grams each.
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