V matcha

丸久小山園

Marukyu Koyamaen

Established 1704 · Uji, Kyoto

Over three hundred years of stone-grinding mastery. Marukyu Koyamaen's tencha leaves are shade-grown under traditional tana canopies in the misty Uji valley, then slowly ground between granite mills — producing matcha of extraordinary depth. Their grades range from the apex Tenju, reserved for the most refined koicha, to the spirited Aoarashi for daily ceremony.

Marukyu Koyamaen storefront — watercolor by Yoshinori Ikeda

Illustration by Yoshinori Ikeda

Aoarashi matcha powder

Aoarashi

青嵐

95

+1g: 15

Named after the strong early summer wind blowing through verdant greenery. A calm yet robust flavour — gentle astringency balanced by smooth umami and mild bitterness. Clean, subtly refreshing finish.

Isuzu matcha powder

Isuzu

五十鈴

110

+1g: 20

Named after the sacred Isuzugawa River at Ise Grand Shrine. Vibrant green with refreshing umami, ending on a creamy, sweet note and warm savoury finish.

Chigi no Shiro matcha powder

Chigi no Shiro

千木の白

120

+1g: 25

Enhanced natural sweetness and richer umami, with a velvety, creamy texture. Grassy with gentle acidity and a clean, lingering finish.

Yugen matcha powder

Yugen

又玄

140

+1g: 30

From Laozi — "the profound upon the profound." Fresh, nutty flavour with lingering sweetness. Elegant and complex.

Wako matcha powder

Wako

和光

160

+1g: 35

"Concealing the light of wisdom." Highest-grade usucha. Rich, full-bodied with mild bitterness and long-lasting sweetness.

Kinrin matcha powder

Kinrin

金輪

180

+1g: 35

Deep richness. Richly creamy with minimal bitterness. Notes of edamame, citron, and toffee.

Unkaku matcha powder

Unkaku

雲鶴

210

+1g: 40

Competition-grade. Deep umami with a thick, creamy profile. Notes of broccoli rabe, white bean, and miso.

山政小山園

Yamamasa Koyamaen

Established 1861 · Uji, Kyoto

Six generations dedicated to a single belief: matcha should be oishii — simply delicious. Yamamasa Koyamaen's blending philosophy balances sweetness and umami with a clean, lingering finish. Trusted by tea ceremony schools across Japan, their matcha carries the quiet confidence of artisans who have no need to prove themselves — the tea speaks for itself.

Historical photo of tea harvesting under traditional tana shading at Yamamasa Koyamaen

Yamamasa Koyamaen, Uji

Matsukaze matcha powder

Matsukaze

松風

89

+1g: 10

Bold vegetal character, slightly astringent body. Clean and crisp finish.

Yomo no Kaori matcha powder

Yomo no Kaori

四方の薫

110

+1g: 15

Bright and light. Soft on the palate — smooth, refreshing, and easy to drink.

Samidori matcha powder

Samidori

さみどり

120

+1g: 20

Balanced and gentle with natural sweetness. Smooth, easy to enjoy, and wonderfully approachable.

Ogurayama matcha powder

Ogurayama

小倉山

140

+1g: 25

Rich aroma with layered complexity. Silky smooth, with a long graceful finish.

Shikibu no Mukashi matcha powder

Shikibu no Mukashi

式部の昔

160

+1g: 30

Smooth and delicate — low astringency with gentle sweetness. Long, calm finish.

Tennouzan matcha powder

Tennouzan

天王山

210

+1g: 40

Bold umami with pronounced natural sweetness. Long, resonant finish with quiet depth.

How We Serve

Coco Matcha

Fresh coconut water with matcha whisked into cold oat milk — light, tropical, and refreshing.

Matcha Latte

Matcha whisked with hot water, then finished with steamed milk — warm, smooth, and comforting.

Cold-Whisked

Matcha whisked directly into cold water with a bamboo chasen. Sweeter and smoother than hot.

Default: 4g powder

Default milk: Half-half (50% oat milk - 50% dairy)

Milk options: Meiji / Oat milk

Prices are in VND (x1,000). Prices do not include VAT.

Latte / Cold-Whisked Matcha menu with prices
Matcha Fresh menu with prices
Fresh Matcha menu — Tàu hủ, Xoài, Dâu, Caramel, Coco Cream
Matcha Latte — ceremonial matcha with steamed milk
Cold-Whisked Matcha — traditional usucha served cold
Matcha Fresh — matcha with fresh seasonal fruits
Matcha Latte XL — our signature oversized matcha latte
Coco Cream Matcha — coconut cream layered with ceremonial matcha