Ceremonial Matcha - Shōfuku no Enishi
A graceful and refined usucha (thin matcha) favoured by the Grand Master of the Omotesenke tea school. It has a gentle sweetness, soft fragrance, and a crisp, refreshing finish.
Shōfuku no Enishi (招服の縁) literally translates as “The Bond of Inviting Fortune through Tea” reflecting the spirit of hospitality at the heart of tea. When whisked thin, it produces a fine, bright froth with a delicate and light taste, emphasising clarity and elegance. This tea is well suited for welcoming guests or enjoying a refined moment of calm.
- Type: Usucha (thin tea)
- Packaging: Sealed in a tin with a ringpull inner lid
- Matcha contents: 30g
- Origin: Uji region, Kyoto prefecture
- Grade: Ceremonial
- Cultivation: Conventional
About Omotesenke:
Shōfuku no Enishi matcha carries the name and preference (okonomi) of Gyōkusai Sōshō, the Grand Master of Omotesenke. The name of the matcha translates as “the bond of shared fortune.” The Omotesenke school is admired for its quiet elegance and restraint, upholding a wabi-inspired aesthetic that values simplicity and subtlety. Its style of tea preparation produces a lighter, less frothy surface, reflecting an emphasis on calm dignity rather than flourish. Omotesenke preserves a lineage of understated refinement at the heart of chanoyu.
How to prepare matcha:
Matcha is finely powdered green tea, which is mixed into water, as opposed to sencha, which is steeped and served without the leaves. This means that with matcha the whole tea leaf is consumed. Matcha requires careful cultivation and preparation techniques, including shade growing, hand picking, de-stemming and de-veining of the leaf, as well as fine grinding.
- Scoop a small amount (the capacity of a bamboo scoop - 2g to 4g depending on personal preference) of matcha powder into a tea bowl or wide cup. Ensure it is wide enough to whisk the tea. To remove any clumps of powder, use a sieve to sift it.
- Pour 150ml of boiling water into a separate container to cool it down to 80°C.
- Once cooled, mix the water with the matcha and whisk vigorously, ideally using a chasen (bamboo whisk) using a zig-zag (W-shape) motion for up to 60 seconds, or until a fine froth has formed and the tea is bright green.
- Drink the matcha straight from the tea bowl or large cup.
- Matcha is wonderful when paired with something sweet - select your favourite small sweet snack as an accompaniment.
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About Morihan:
With roots in Uji dating back to 1836, Morihan has long been part of Kyoto’s tea-making tradition. Now produced under Kyoeiseicha Co., Ltd., the brand continues to manage every stage of production, from cultivating and shading the tea fields to careful stone-grinding and blending. Over the years, Morihan has been known both for its steady preservation of Uji’s craft and for its quiet innovations, such as developing cold-brew teas in the early 20th century and new ways of enjoying matcha in more recent times. Their teas are used in the practice of Japan’s major tea schools, in the making of fine wagashi sweets, and in households across Japan and abroad. What unites them is an emphasis on balance, authenticity, and respect for the culture of Uji tea. In 2019 the Kyoto Techno Center became a newly established base for tea research and development. The company motto is "trusted quality" and this is found across its range of teas and confectionary products.