Fellow's Take on Ryokō Asahi Samidori Blend Matcha | Brew Recipe

Here's how we brewed this sweet and balanced matcha by Ryokō grown in Uji, Kyoto.

Ryokō (meaning traveling) imports directly from a sixth-generation tea farm in Uji, Kyoto. This single-origin matcha is a blend (ブレンド) of asahi and samidori cultivars, creating the perfect balance of sweet and savory. Expect a mellow, slightly sweet, and full-bodied cup with a long finish.

🫖 Type: Matcha

🌏 Origin: Uji, Kyoto

🔬 Cultivar: Asahi & Samidori

⚖️ Bag Size: 20g

Brew Guide for Ryokō Asahi Samidori Blend Matcha

Traditional Matcha

Ingredients:

• Matcha: 2g (1 tsp)

• Room temperature water: 10ml

• Hot water: 50ml at 175°F

Equipment:

• Fellow Matcha bowl (chawan)

• Fellow Bamboo whisk (chasen)

• Fellow Tea tray

• Fellow Matcha Scoop

• Fellow Sifter

Steps:

1. Sift 2g (1 tsp) of matcha into your Fellow Matcha Set chawan to remove clumps

2. Add 10ml room temperature water

3. Use your bamboo whisk to create a smooth paste

4. Add 50ml water at 175°F

5. Whisk in a zigzag or "M" motion for around 20 seconds until frothy

6. Enjoy straight out of your chawan

Ryokō Signature

Ingredients:

• Matcha: 3g (1.5 tsp)

• Room temperature water: 10ml

• Hot water: 50ml at 175°F

• Milk: 1 oz (30ml)

• Ice

Steps:

1. Sift 3g (1.5 tsp) of matcha into your Fellow Matcha Set chawan to remove clumps

2. Add 10ml room temperature water

3. Use your bamboo whisk to create a smooth paste

4. Add 50ml water at 175°F

5. Whisk in a zigzag or "M" motion for around 20 seconds until frothy

6. Fill a glass with ice

7. Add 1 oz (30ml) of milk to the glass

8. Top with whisked matcha

9. Enjoy immediately