Milk-forward · Multiple seasonal flushes — blended for flavour stability and year-round consistency
Muyu
The top Uji-sealed tin. Holds its edge under oat and whole milk.
01holds its own in oat milk
02rounded, not bitter
03built for iced lattes
Muyu was chosen for how Malaysia actually drinks matcha: iced, with oat or whole milk, in a tall glass. That sounds like a compromise and is the opposite of one — surviving milk without disappearing takes more umami density, not less, which is why this is the richest of the four sealed tins. The grind is the coarsest on the card at 15–20 microns, and that is on purpose too: milled any finer it turns slick under dairy instead of holding its body. What you get is a latte that still tastes like matcha at the last mouthful rather than like sweetened green milk. Drunk straight it is one-dimensional; that is not what it was built for. If you order lattes, this is the ceiling.
Not for
Not for a straight bowl — it's built for company (milk), not to be drunk alone the way Rikyu or Hikari are. A usucha purist will find it one-dimensional without milk.
Umami
Bitter
Finish
RM 125
30g tin · ships across Malaysia
The batch
Traceable to the field.
Origin
Uji, Kyoto, Japan
Cultivar
Blended — Yabukita-dominant blend with regional Uji varietals
Harvest
Multiple seasonal flushes — blended for flavour stability and year-round consistency
Mill
Stone-milled in Uji, Japan. Sealed at origin.
Micronage
15–20 microns
Tin size
30g tin
15–20 microns, the coarsest on the card — a slightly thicker grind is what lets it survive oat and whole milk without disappearing.
Fresh, crafted. Never rushed.
Spec last reviewed
Where these numbers come from
- Origin · Cultivar · Harvest
- Per supplier batch sheet from the Uji-region co-op (on file at HULU BLAVK).
- Mill · Micronage
- Uji-milled grades: per the supplier's stone-mill QC log. Ritual 003 line: measured at the HULU BLAVK in-bar mill on the day of grind.
- Brew temperatures and dosage (75°C / 70°C usucha + koicha specs)
- HULU BLAVK in-bar serving recipe, calibrated against the ceremonial-grade preparation conventions the bar pulls from.
- Tasting-note dots (umami / bitter / finish)
- HULU BLAVK in-house cupping panel scored on the supplied batch — re-evaluated each new shipment.
- Price · Tin size
- Price pulled live from the HULU BLAVK shop catalogue (Shopify) at page render. Tin size per retail card current as of GRADES_LAST_REVIEWED.
How this grade is drunk
Pour it like this.
- · Oat-milk latte
- · Iced whole-milk latte
- · Matcha espresso-tonic
Keeping it
How long it holds.
Sealed
Up to 12 months from the mill date printed on the tin, kept cool, dark, and dry.
Opened
2–4 weeks for peak flavour once opened — matcha oxidises on contact with air and light. Reseal tight and keep refrigerated.
The other five
Compare the ladder.
Usucha · entry
Rikyu
The entry bowl. Classical thin-whisk in the most generous tin.
Read →
Daily
Wakaba
Early-summer brightness. Vegetal, quick, everyday.
Read →
Koicha
Hikari
The thick-bowl grade. Shaded, fine-ground, slow.
Read →
Fresh-mill signature
Ritual 003
Stone-milled in-bar. The observable ritual in a tin.
Read →
Fresh-mill · competition grade
Ritual 003 Champion
Champion-tier tencha, stone-milled in-bar for the reserve bowl.
Read →
Still not sure? Answer 4 questions →
5 MINUTES. MINIMUM. →
