Single-origin leaves from Uji & Kyoto, packed fresh in India
Hikari TokyoJapanese Green Tea
一期一会Ichi-go Ichi-e

One encounter, one lifetime.

Single-origin ceremonial matcha, sourced from Uji and Kyoto and custom-packed in India to reach you at peak freshness.

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Hikari Ceremonial Matcha

Sourced from Japan, Packed for India.

Hikari-Tokyo brings the finest green tea leaves directly from Japan’s most celebrated estates in Uji, Kyoto, and Shizuoka. We import directly to preserve freshness and bypass middlemen, so every batch stays high-grade and authentic.

Each batch is then packed here in India in high-barrier materials that shield the delicate leaves from humidity, heat, and oxidation. You receive an authentic Japanese tea at peak freshness, looked after for the Indian climate.

Our signature gold kanji, meaning “light,” stands for ceremonial-grade quality, rich umami, and a calmer daily ritual.

Single-originImported from Uji & Kyoto
Fresh-packedSealed in India
Ceremonial-gradeUmami-rich, stone-milled
Hikari Shincha 2026 first harvest matcha
季節限定Seasonal & Limited

Shincha 2026 — the first harvest.

Once a year, the first spring leaves are picked, steamed, and sealed within days of harvest. Shincha is the season’s brightest cup — vivid, sweet, and gone when it’s gone.

HarvestSpring 2026, Uji
Small lotLimited quantity, packed once
Reserve the harvest
茶道Chado Ritual

The Art of Brewing

Four teas, four rituals. Follow the temperature, timing, and measure each leaf was grown for — then let the enso keep time for you.

Temperature80°C / 176°F
Brew Time45 sec Whisk
Tea to Water2g (1/2 tsp) + 70ml water

Preparation Steps

  1. 01

    Warm your matcha bowl (chawan) with hot water, then discard the water and wipe the bowl completely dry.

  2. 02

    Sift 2 scoops (approx. 2g) of ceremonial matcha powder into the dry bowl to remove clumps.

  3. 03

    Pour in 70ml of hot water (heated to exactly 80°C—do not use boiling water as it scorches the tea).

  4. 04

    Using a bamboo whisk (chasen), whisk vigorously in a rapid W-shaped motion using your wrist (not elbow) until a thick, rich foam with tiny micro-bubbles forms on top. Enjoy directly.

点前The Steep
45s whisking

Timed for ceremonial matcha.

便りLetters from the Tea House

Notes on craft, harvest, and the daily cup.

Craft

The chasen — why eighty bamboo tines matter

A single piece of bamboo, split by hand into a whisk fine enough to raise matcha’s signature froth. On the craft that turns powder into ceremony.

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Provenance

The road from Uji — spring harvest notes

From shaded fields outside Kyoto to high-barrier packs sealed in India: how this season’s leaves made the journey without losing their light.

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Recipe

Iced matcha for an Indian summer

Cold water, patience, and latte-grade matcha: a bright, clean glass that meets a 40-degree afternoon on its own terms.

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