Nodoka

Named after the Japanese word for “serenity,” Nodoka embodies the warmth and brightness of spring’s longer days. This matcha offers a medium richness, placing it above Kan in our regular year-round selection.

From the moment you begin whisking, Nodoka’s fresh, dew-like fragrance rises from the bowl. The first sip reveals a gentle astringency, followed by layered sweetness and umami. Its refreshing aftertaste lingers, creating a perfectly balanced experience.

When prepared as koicha (thick matcha), Nodoka’s depth and complexity shine, allowing you to appreciate its refined harmony of umami, astringency, and fragrance. As a matcha latte, its mild astringency blends seamlessly with milk, producing a smooth, umami-rich drink with more depth than lighter blends.

How to Prepare Nodoka as Usucha

1. Sift the Matcha

• 2g (0.07 oz) of matcha powder
• 1.5 heaping tea ladles (chashaku) or 1 level teaspoon
• Sift through a fine strainer for a smooth, clump-free texture

2. Add Hot Water

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

3. Whisk

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

Pro Tips:
・For a refined experience, try Nodoka as both usucha (thin matcha) and koicha (thick matcha)
・For a smoother, creamier texture, whisk with controlled, quick movements
・Pair with light sweets to enhance its delicate balance of flavors
・Best enjoyed fresh—consume within one month of opening for peak flavor