Usucha · TODO · May 2026 season
Rikyu
Classical thin-whisk. Umami forward, quiet bitterness, long finish.
Rikyu is named for the 16th-century master. Late-shade Uji tencha, thin-whisked usucha in a bowl — no milk, no sweetener, no distraction. The grade we pour for the guest who wants the matcha to do all the talking.
Umami
Bitter
Finish
RM 198
30g tin · ships across Malaysia
The batch
Traceable to the field.
Origin
Uji, Kyoto · shade-grown reserve
Cultivar
Okumidori · chumushi
Harvest
TODO · May 2026 season
Mill
Stone-milled in Uji, Japan. Sealed at origin.
Micronage
12–16 microns
Tin size
30g tin
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
- HULU BLAVK retail card current as of GRADES_LAST_REVIEWED.
How this grade is drunk
Pour it like this.
- · Hot usucha (2g · 70ml · 75°C)
- · Cold usucha, no milk
The other three
Compare the ladder.
Daily
Wakaba
The entry tencha. Bright, vegetal, everyday.
Read →
Koicha
Hikari
The thick-bowl grade. Shaded, fine-ground, slow.
Read →
Milk-forward
Muyu
Rounded body. Holds its edge under oat and whole milk.
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 →
5 MINUTES. MINIMUM. →
