Zuiho

Zuihō by Kanbayashi Shunsho is a velvety, full‑bodied koicha‑grade matcha known for its smooth, mellow character and rich depth. As koicha, it delivers a concentrated, creamy sweetness with a lingering, elegant finish that remains refreshing rather than heavy. The texture is thick and supple, showcasing the tea’s high quality and natural umami.

When prepared as usucha, Zuihō transforms into a lighter, sweet, and creamy bowl with a gentle richness that carries through each sip. The flavor stays round and full, offering a satisfying everyday drinkability while still reflecting its premium origins.

🍵 Preparing Zuihō Matcha

Usucha (Thin Tea)

• Matcha: 1–2 g
• Water: 60–70 ml at 160–175°F (70–80°C)
• Method: Sift the matcha, add a small amount of water to create a smooth paste, then whisk briskly in an “M” or “W” motion until a fine foam forms.
• Profile: Light, sweet, creamy, with a soft, lasting fullness.

Koicha (Thick Tea)

• Matcha: 3–4 g
• Water: 30–40 ml at ~160°F (70°C)
• Method: Stir slowly with kneading motions to create a thick, syrup‑like consistency without foam.
• Profile: Dense, velvety, creamy‑sweet, with a refined, refreshing finish.