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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Single-origin ceremonial matcha, sourced from Uji and Kyoto and custom-packed in India to reach you at peak freshness.
Discover the collection
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 光 kanji, meaning “light,” stands for ceremonial-grade quality, rich umami, and a calmer daily ritual.

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.
Four teas, four rituals. Follow the temperature, timing, and measure each leaf was grown for — then let the enso keep time for you.
Warm your matcha bowl (chawan) with hot water, then discard the water and wipe the bowl completely dry.
Sift 2 scoops (approx. 2g) of ceremonial matcha powder into the dry bowl to remove clumps.
Pour in 70ml of hot water (heated to exactly 80°C—do not use boiling water as it scorches the tea).
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.
Timed for ceremonial matcha.
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.
Read the letterFrom shaded fields outside Kyoto to high-barrier packs sealed in India: how this season’s leaves made the journey without losing their light.
Read the letterCold water, patience, and latte-grade matcha: a bright, clean glass that meets a 40-degree afternoon on its own terms.
Read the letter