Matcha Shungyō
Premium, limited-edition Spring Matcha from Maruyasu
Maruyasu's new seasonal ceremonial matcha for Spring.
“Shungyō (春暁)” means “spring dawn.” It is the moment when winter’s quiet has passed, and soft light begins to filter through. The air is still crisp, and the world feels at its purest. The name is also inspired by the famous Tang dynasty poet Meng Haoran and his poem “Spring Sleep, Unaware of Dawn” (春眠暁を覚えず), symbolizing the gentle calm of spring and a peaceful awakening.
TASTE NOTES
It is a delicious, medium-bodied and harmonious tea, the aroma is creamy, sweet and fresh like spring air. The flavor is mellow and nutty, with hints of almond and a delicate, pleasant bitterness. When prepared with hot water (about 90-95°C), the bitterness softens, giving way to subtle green and marine notes, while cooler water (85°C) brings out a fresher, more verdant, and sweet character. Both methods make a smooth, creamy, and satisfying matcha with a lasting, delicious finish—a perfect way to celebrate the arrival of spring. Ideal for both experienced and first-time matcha drinkers.
Prepared as koicha, Matcha Shungyō reveals its full-bodied, umami-rich character—exceptionally delicious.
Matcha Shungyō is available from March until late-May or while the stock lasts.
Place of Origin: Kōka city, Shiga Prefecture, Japan
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Item code: MAR006
Maker: Maruyasu
Origin: Shiga Pref., JAPAN
Ingredients: green tea powder
Dimensions: Φ 5.3 × H 7.3 cm
Available from March until late May or while the stock lasts.
SHIPPING DETAILS
- Ship to:
- Worldwide (List of Countries)
- Delivery service:
- DHL, FedEx, Yamato Transport, Yu-Pack, S.F. Express, Pick-Up (See conditions)
- Estimated posting:
- within 6 business days
- Payments:
- • PayPal • Bank card payment • Bank transfer • Cash on delivery (Learn more here)
The customs duties do not belong to our competence. It may occur that duties have to be paid on receipt of the parcel. About the current rates of customs duties in your country please contact local authority. To learn about international shipping, read more here.
Posting time can vary due to the manufacturers capacity, Japanese national holidays, as well as natural disasters or accidents, etc., and we can not guarantee posting dates.
List of Countries
Albania
Algeria
Argentina
Armenia
Australia
Austria
Azerbaidjan
Bahrain
Bangladesh
Barbados
Belgium
Bhutan
Bosnia and Herzegovina
Botswana
Brunei Darussalam
Bulgaria
Cambodia
Canada
Chile
Croatia
Cyprus
Czech Republic
Denmark
Djibouti
Ecuador
Egypt
El Salvador
Estonia
Ethiopia
Faroe Islands
Fiji
Finland
France
Gabon
Georgia
Germany
Germany
Ghana
Gibraltar
Guam (USA)
Honduras
Hong Kong
Hungary
Hungary
Iceland
India
Indonesia
Ireland
Israel
Italy
Ivory Coast (Cote D'Ivoire)
Jamaica
Japan
Japan
Jordan
Kenya
Kuwait
Kyrgyzstan
Laos
Latvia
Liechtenstein
Lithuania
Luxembourg
Macau
Macedonia
Madagascar
Malaysia
Maldives
Malta
Mauritius
Mexico
Moldova
Monaco
Mongolia
Montenegro
Morocco
Myanmar
Nepal
Netherlands
New Caledonia (French)
New Zealand
Nigeria
Norway
Pakistan
Panama
Papua New Guinea
Paraguay
Peru
Philippines
Poland
Portugal
Puerto Rico
Qatar
Reunion Island
Romania
Rwanda
San Marino
Saudi Arabia
Senegal
Serbia
Sierra Leone
Singapore
Sint Maarten
Slovak Republic
Slovenia
South Africa
South Korea
Sri Lanka
Sudan
Sweden
Switzerland
Tahiti (French Polynesia)
Taiwan
Tanzania
Thailand
Togo
Tonga
Trinidad and Tobago
Tunisia
Uganda
Ukraine
United Arab Emirates
United Kingdom
United Kingdom
United States of America
United States of America
Uruguay
Uzbekistan
Venezuela
Vietnam
Zimbabwe
Should you have any questions, please do not hesitate to contact us
How to prepare
USUCHA
STEP 1: Place 1.5–2 g (approx. ½ tsp or 2 chashaku (traditional tea scoop)) of matcha powder into a suitable tea bowl.
STEP 2: Pour 70 ml (2.4 fl oz) of 80°C (176°F) water over the powder.
STEP 3: Whisk (vigorously) with a chasen (tea whisk) until frothy.
❖ Warm the tea bowl with hot water first, then dry it thoroughly with a cloth. This helps maintain the ideal temperature and brings out the fresh aroma of the matcha.
❖ Sift the matcha powder through a fine strainer before use to prevent clumping (strongly recommended).
❖ Drink the matcha immediately after preparing it, as it may become more bitter as it cools.
❖ After opening the matcha packaging, consume all the tea within one month for the best experience.
KOICHA
STEP 1: Place 1.5–2 g (approx. ½ tsp or 2 chashaku (traditional tea scoop)) of matcha powder into a suitable tea bowl.
STEP 2: Pour 70 ml (2.4 fl oz) of 80°C (176°F) water over the powder.
STEP 3: Whisk (vigorously) with a chasen (tea whisk) until frothy.
Preparing as Koicha (thick tea):
STEP 1: Place 1.5–2 g (approx. ½ tsp or 2 chashaku) of matcha powder into a suitable tea bowl.
STEP 2: Pour 30 ml (1 fl oz) of 80°C (176°F) water over the powder.
STEP 3: Gently mix with a chasen until creamy.
❖ Warm the tea bowl with hot water first, then dry it thoroughly with a cloth. This helps maintain the ideal temperature and brings out the fresh aroma of the matcha.
❖ Sift the matcha powder through a fine strainer before use to prevent clumping (strongly recommended).
❖ Drink the matcha immediately after preparing it, as it may become more bitter as it cools.
❖ After opening the matcha packaging, consume all the tea within one month for the best experience.
