Fellow's Take on Kyoto Teien Ceremonial Grade Matcha by Tayleaf | Brew Recipe

An exceptionally smooth and creamy ceremonial-grade matcha from TayLeaf, crafted from first-harvest tencha and traditionally stone-milled in Kyoto.

Crafted from first-harvest tencha from the renowned regions of Uji and Kagoshima for a balanced matcha with rich umami, delicate florality, and medium sweetness. 

Equally suited to a traditional bowl or a matcha latte, Kyoto Teien offers the refined color, character, and taste finish of a premium café matcha at an approachable price.

Traditional Shot

Ingredients:

• Matcha: 2g

• Water: 60mL at 160–170°F

Best for: straight matcha, usucha, matcha flights, tea service

Steps:

1. Sift 2g of matcha into your mixing vessel to remove clumps

2. Heat water to 160–170°F — avoid boiling water, which increases bitterness

3. Pour 60mL of hot water over the sifted matcha

4. Whisk or blend until smooth

5. Serve immediately

Café-style Shot

Ingredients:

• Matcha: 2g

• Water: 30mL at 160–170°F

Best for: hot and iced matcha lattes, honey matcha, vanilla matcha, strawberry matcha, most milk-based menu items

Steps:

1. Sift 2g of matcha into your mixing vessel

2. Heat water to 160–170°F

3. Pour 30mL of hot water over the sifted matcha

4. Whisk or blend until smooth

5. Use as the base for milk-based drinks