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Kōyō Red Matcha 紅葉紅抹茶

Kōyō Red Matcha 紅葉紅抹茶

Named after kōyō (紅葉) — Japan’s cherished autumn tradition of viewing red and golden leaves — this blend captures the warmth and wonder of the season. Just as families gather under autumn canopies to celebrate change and fleeting beauty, Kōyō Red Matcha invites you to slow down and savor life’s transitions.
£28.00
£28.00
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Kagoshima First Harvest, Matcha-Style Black Tea

Kōyō Red Matcha is a world-first innovation: a matcha-style black tea that bridges the depth of black tea with the umami-rich flavour and texture of matcha.

Instead of simply grinding black tea into powder, Red Matcha is treated like matcha, first crafting tencha from Japanese black tea, then stone-milling it the traditional way for a smooth, velvety finish.

Whether whisked straight, poured into a latte, blended into sweets, or shaken into a cocktail — Kōyō invites you to play.

> Cultivar: Benifūki

> Origin: Kagoshima

> Kōyō tastes: rich cacao-like depth, malty sweetness, and refined notes reminiscent of dark chocolate and freshly baked bread.

> How to prepare:

🍵 Traditional red matcha (usucha style) can be enjoyed with only water. Sift 1 tsp of red matcha powder to 60 ml hot (not boiling) water at around 80°C. Whisk for 15–30 seconds in a M & W (zig-zag) motion. Top up with another 180 ml hot water and enjoy!

🥛 For a creamy latte, sift 1 tsp matcha to 60 ml hot (not boiling) water at around 80°C. Whisk for 30 seconds in a M & W (zig-zag) motion. Pour over 150 ml of your choice of milk (we love oat) and enjoy hot or iced!

> Storage: Matcha is sensitive (just like us...). After opening, store it in a cool, dry place, ideally in the fridge to keep it fresh and happy!

> Caffeine: Think black tea with a little extra spark ✨ since you’re drinking the whole leaf, not just the brew.

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Made in Japan, felt everywhere. For whisking, sipping, latte-ing.

marlo mag

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