Kuon

Kuon – A Refined and Elegant Matcha Experience

Kuon is a premium matcha known for its vivid green color, lingering aftertaste, and rich umami—all hallmarks of a high-class tea. What sets Kuon apart is its bright, captivating fragrance, which unfolds beautifully as you whisk.

In Japanese tea terminology, mirume refers to the ultra-young, tender, and delicate character of exceptional matcha. Kuon embodies this concept, offering a harmonious balance of softness and depth.

Tasting Notes from Ippodo’s Experts:

President Watanabe (7th Generation)
"Kuon feels incredibly clean and refreshing—from its smooth umami at the start to its crisp, lingering finish. Compared to Kanza, its aftertaste reminds me of the light, invigorating sensation of white wine. I enjoy drinking Kuon in the morning—it’s like pressing a start button for my body and mind. It pairs beautifully with something slightly sweet for a refined, palate-cleansing experience."

Mr. Yagi (Chief Blending Expert)
"Kuon’s fragrance is striking from the moment you begin whisking. Beneath its bright aroma, I sense its tender mirume character, a sign of truly high-quality matcha. It delivers a deep umami flavor with a hint of youthful vibrance. The aftertaste is clean and fades gracefully. After trying it as both usucha and koicha, I highly recommend preparing it with cold water to enhance its fragrance. It also pairs wonderfully with sweets."

Blending Team Member
"Kuon’s color is a deep, vivid green, and its fragrance has a strong presence—undeniably classic Ippodo matcha. Its taste is defined by a round sweetness and umami, creating an elegant and full-bodied experience. For the best results, whisk it with slightly cooler water or even cold water to fully appreciate its depth. Whether enjoyed alone or paired with sweets, Kuon is a versatile matcha that suits many occasions."

Originally exclusive to the Ippodo Tea New York Store, Kuon quickly became a favorite among matcha enthusiasts, leading to its addition to our online lineup.

How to Prepare Kuon as Usucha

1. Sift the Matcha

• 2g (0.07 oz) of matcha powder
• 1.5 heaping tea ladles (chashaku) or 1 level teaspoon
• Sift the matcha through a fine strainer to ensure a smooth texture

2. Add Hot Water

• 60 mL (2 oz) of water at 80°C (176°F)
• First, pour boiling water into a teacup to cool it down before adding it to the matcha bowl

3. Whisk

• Use a chasen (bamboo whisk) and whisk vigorously in an “M” motion for 15 seconds until frothy

Pro Tips:
・For a smoother experience, warm the tea bowl beforehand and dry it with a cloth
・To highlight Kuon’s delicate aroma, try whisking it with cold water
For the best flavor, consume immediately after whisking—matcha becomes more bitter as it cools
・Freshness matters—use within one month of opening for optimal taste