HIRO Matcha by MICHI is a distinctive Japanese matcha with a full-bodied yet delicate flavor profile. The cup reveals notes of artichoke, cream, and apricot, which blend the tea’s herbal character with a pleasant sweetness and a creamy mouthfeel. A blend of the Saemidori, Samidori, and the rarer Komakage cultivars contributes to its rich green color, subtle sweetness, and long, smooth finish. It is best suited for preparing usucha, but it also retains its flavor in a matcha latte.
The matcha comes from Mr. Yamauchi’s farm in Toyota City, Aichi Prefecture. His family has been growing tea since 1870 and today cultivates approximately four hectares of tea gardens. The farm also includes its own processing facility focused on matcha, kabusecha, and hojicha. HIRO is harvested by hand and produced in limited quantities; approximately 40 packages are available each month.
To prepare usucha, sift 2 g of matcha into a bowl, add 65 ml of water at 80 °C, and whisk with a bamboo whisk until a fine foam forms. If you prefer a more concentrated koicha, use 4 g of matcha and 30 to 35 ml of water at the same temperature, and slowly whisk the mixture until it reaches a smooth, thicker consistency.