Iho no Tomo

Iho no Tomo from Kyoto’s Tsujiri Ichi Honten is an exceptionally high-quality matcha, meticulously crafted through a time-honored process to deliver a refined, smooth, and deeply flavorful experience.

What Makes Iho no Tomo Special?

Unmatched Craftsmanship

• Made from carefully cultivated, shade-grown tea leaves in Uji, Kyoto, ensuring optimal flavor development.
• Only the tender new tea buds are selected, providing a delicate yet complex taste.

Stone-Milled with Precision

• A true labor of love, ground at a painstakingly slow pace—only 40 grams per hour—to preserve the tea’s natural sweetness and vibrant green color.
• The result is an ultra-fine, silky matcha powder with a smooth mouthfeel.

Flavor & Aroma Profile

• Elegant umami with a hint of natural sweetness.
• A refined, mellow bitterness that enhances the depth of flavor.
• A rich, fresh aroma that lingers beautifully.
• Bright, jade-green color, reflecting its premium quality.

How to Prepare Iho no Tomo Usucha (Thin Matcha)

✔ Matcha: 2g (1 heaping chashaku or ½ teaspoon)
✔ Water: 70-80ml (2.5 oz) at 80°C (176°F)
✔ Tools: Chawan (matcha bowl), Chasen (bamboo whisk), Chashaku (bamboo scoop)

1. Preheat the Chawan – Warm the bowl with hot water, discard, and dry.
2. Sift the Matcha – This prevents clumps and ensures a smooth, frothy consistency.
3. Add Water – Use hot (not boiling) water to preserve delicate flavors.
4. Whisk Until Frothy – Using a quick W or M motion, whisk until a fine, velvety foam appears.
5. Enjoy Immediately – Savor the harmonious balance of umami, sweetness, and gentle bitterness.

A Matcha for True Connoisseurs

• Perfect for usucha (thin matcha) but also exquisite in koicha (thick matcha).
• Ideal for traditional tea ceremonies, meditative rituals, or moments of pure indulgence.

Iho no Tomo is a testament to the artistry of matcha-making—each sip reflecting the dedication and mastery of Tsujiri’s renowned craft.