Kakuda Matcha ”Shikou”

-Highest quality matcha produced in Uji, Kyoto. -No bitterness, rather a subtle sweetness. -Suitable for first-time consumers of high-grade Matcha. -Can be used not only for matcha but also for sweets. -50g/piece -Recommended to use within one month after opening.

Kakuda Matcha "Kiwami"

-Brilliant quality matcha produced in Uji, Kyoto. -The matcha has an inherent bitterness and a wonderful flavour. -For those who want a unique Matcha that is not satisfied with high-end Matcha. -Can be used not only for Matcha but also for sweets. -50g/piece -Recommended for use within one month after opening.

Kakuda Matcha ”Hatsu yuki”

-Hagi ware with many Korai tea bowls, well tea bowls and powder-coated white glazed ones. The charm of Hagi ware is its warm, gentle texture and graceful beauty. -Hagi ware tea bowls have the characteristic that the colour of the inside and outside of the bowl changes little by little as tea stains and the like permeate the bowl after long use, and this change in skin texture is called the "seven changes of Hagi". -The longer you use a tea bowl, the more deeply it changes in taste, the more you can enjoy using it with care for a long time, and it is a popular vessel in the world of the tea ceremony.

Kakuda Matcha "Shikkoku"

-Raku ware is made by hand-kneading soft clay and firing it in a small kiln. Because it is hand-kneaded, it can be a little awkward, but it also gives a sense of solid stability and warmth, and this exquisite balance is the charm of this teacup. It is delicate and fragile, but that is why it can be handled carefully and wholeheartedly. -Because Raku ware tea bowls are made for making tea, there are many ingenious features in the bowls, such as the "chasen-zuri" which makes it easy to move the tea-sen, and the "chamadori" which keeps the bowl looking beautiful after drinking. Recommended especially for beginners.