Culinary Matcha Wakatake '若竹'

Best for Latte • Culinary
Toasty, creamy, and rich — upper-middle bitterness adds depth, making it perfect for a full-bodied and satisfying matcha latte.
A culinary matcha from Uji, Kyoto.

“Wakatake” 
Meaning “young bamboo,” a name that evokes freshness, growth, and vitality, reflecting the lively yet smooth character of the matcha.

How to Drink it
Use in Hot Matcha Latte: 2–3 g matcha, 30 ml water, 100 ml milk or
Iced Matcha Latte: 4 g matcha, 30 ml water, 120 ml milk

Tasting Notes
Toasty, Creamy, Rich with Upper-Middle Bitterness

Umami     ◉◉○○○
Sweetness   ◉◉○○○
Bitterness    ◉◉◉○○
Astringency ◉○○○○
Aroma    ◉◉◉○○

Details
Uji, Kyoto
Marukyu Koyamaen (est. 1704)
100g bag

Marukyu Koyamaen '丸久小山園', with a 300-year history, has long been devoted to excellence in tea.
Nestled in the heart of Uji, Kyoto, their private estate, established in 1704, remains the foundation of their craft.
Artisans here combine tradition and careful modern methods to create Japanese green teas of exceptional quality.
From matcha served in top hotels, shrines, and tea schools, to food-grade matcha used in confectionery and sold in select supermarkets, every tea reflects their dedication and enduring legacy.