Premium Matcha Set

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Description

Everything you need to enjoy a bowl of ceremonial grade matcha at home, brought together in one set.
At its heart is Nochi Mukashi from Okunishi Rokuhouen, paired with a handmade Kayo Sansui matcha bowl and traditional bamboo tools. A lovely gift for a matcha lover, or a quiet daily ritual to keep for yourself.

What’s included

Okunishi Rokuhouen ‘Nochi Mukashi’ Matcha Powder 40g
Kayo Sansui Matcha Bowl (Chawan)
Bamboo Matcha Scoop (Cha-shaku)
Chasen Matcha Tea Whisk 100 Prong
Tea Whisk Stand (Chasen-tate)

Nochi Mukashi Matcha
A ceremonial grade matcha from Uji, Kyoto. Slightly sweeter than Okunishi Rokuhouen’s Gokuzume, it has a smooth, rounded flavour with gentle umami and a clean finish.

About Okunishi Rokuhouen
The Okunishi family has been growing and making tea in Uji since 1865. Now led by fifth-generation owner Kazuo Okunishi, the farm has cared for native tea plants grown from seed for around 350 years, and has supplied tea to the Imperial Household, Engaku-ji Temple in Kamakura and leading restaurants across Japan. Their matcha is slowly stone-ground, taking about an hour to produce just 20 grams. CIBI is honoured to be their only partner outside Japan.

Kayo Sansui Matcha Bowl
Hand-thrown by master potter Yoshiaki Niguma, the sole craftsperson behind Kayo Sansui pottery in Toyono, Okayama. Tea masters often commission his bowls to collect or to mark a special occasion, and these come from a limited batch made for CIBI. As each bowl is handmade, its shape and glaze will vary slightly.

The bamboo tools
The 100-prong chasen whisks matcha into a fine, creamy foam, the cha-shaku measures out just the right amount, and the chasen-tate helps your whisk keep its shape as it dries.

A Guide to Making Matcha

1. Pour some hot water into the bowl, and gently soak the tip of the whisk in the hot water.
(This warms up the bowl, and softens the prongs of the whisk.)

2. Pour out the hot water from the bowl. Dry the inside of the bowl with a clean dry cloth.

3. Using chasaji, the tea ladle, put one and a half heaping ladles of Matcha（about 2g）into the dry, empty bowl.

4. Cool down hot water to 70-80degrees. Slowly pour the cooled down water into the bowl until it is about 1/3 full(or pour about 70ml of water).

5. Using a quick back and forth stroking motion, whisk the Matcha and hot water until it is smooth and ready to drink.

about okunishi rokuhouen

A Kyoto Tea Garden with Over 350 Years of History

Since 1865, the Okunishi family has been cultivating, manufacturing, and selling tea in Uji, Kyoto. Now led by fifth-generation owner Kazuo Okunishi, they continue a tradition of tea making rooted in generations of knowledge and care. Their farm has preserved and cultivated native tea varieties grown from seed for approximately 350 years and has supplied tea to the Imperial Household, Engaku-ji Temple in Kamakura, and leading restaurants throughout Japan.

Believing that exceptional tea begins with the land, they carefully observe the growth of each season's new leaves, managing cultivation and harvest timing to bring out the best expression of the tea.

read the journal

A Day in Uji, Kyoto: Meeting Okunishi Rokuhoen

In Kyoto's Uji region, we visited Okunishi Rokuhoen — the maker behind the matcha we're proud to serve at CIBI, and a family committed to producing the best quality matcha, generation after generation.We were welcomed by fifth-generation tea master Okunishi-san, whose family has quietly shaped Uji tea tradition since 1865. The moment we stepped into their "Green Room" — dusted with the softest green powder, the air thick with the scent of freshly ground matcha — we were instantly captivated. Inside, stone mills slowly turn tea leaves into matcha, a process so gentle it takes an hour to produce just 20 grams. It's part of why CIBI is honoured to be their only partner outside Japan.

Read the full story