The maker describes its 2026 update as more umami-rich, sweeter in the finish and less bitter than former #001B; it recommends milk drinks.
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Product photo: Tsuji Riichi Honten / MATCHA DIRECT product photography
The maker describes its 2026 update as more umami-rich, sweeter in the finish and less bitter than former #001B; it recommends milk drinks.
Research estimate · 0–5 intensity
Higher means more intense, not a quality score or liking. Overall stars are separate. 0 means not perceived; a missing value means unknown.
Where is my matcha? estimates intensity from qualitative product descriptions using research-v1. These are editorial estimates, not measurements, manufacturer scores or community votes. Missing evidence stays unknown; each preparation is assessed separately.
0 absent; 1 trace/slight; 2 light; 3 moderate; 4 strong/rich; 5 exceptionally intense. Only explicit degree for that axis is scored; missing evidence is unknown.
No supported research estimates for this preparation yet.
Profiles below are attributed producer or retailer statements, separate from independent tasting and member reviews.
The maker describes its 2026 update as more umami-rich, sweeter in the finish and less bitter than former #001B; it recommends milk drinks.
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Maker-wide basic recipe shown on the product page: 2g with 60ml water at 80°C for usucha, or 4g with 40ml at 80°C for koicha.
Maker-level context, not a recipe specific to this product.
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The product describes the cultivation area as Mie; Ujitawara, Kyoto is the processing location, not an additional growing origin.
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The producer lists Yabukita. Its cultivar footnote says the selection may change to maintain consistency; no blend proportions are given.
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The product lists first harvest during April–May. Its description explicitly mentions the 2026 crop.
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The producer identifies #001B as the predecessor and describes a changed 2026 crop and sensory profile for #001C. This successor relationship does not verify that the old and current powders are equivalent.
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