A Simple Spring Tea Moment: Kuki-Matcha + Wagashi

Last weekend’s Hinamatsuri (Girls’ Day) pop-up was filled with some of my favorite kinds of moments — quiet tea, beautiful sweets, and good conversation.

These wagashi from Tokaragashi felt especially emblematic of early spring: delicate, thoughtful, and joyful.

To pair with them, I brewed Kuki-Matcha — an OG Japanese tea blend combining deep-steamed green tea stems with matcha powder.

The stems bring a smooth, mellow sweetness, while the matcha lifts the cup with brightness and gentle energy. It’s comforting but lively — the kind of tea that feels perfect for seasonal transitions.

One of the reasons I love this tea is how simple it is to brew.

You don’t need fancy tools. In this video I’m using a small teapot and sieve from DAISO.

And if you don’t have a temperature kettle or thermometer, my ¼ method works beautifully:

Add about ¼ room-temperature water to your vessel first. Then fill the rest with boiling water. The temperature usually settles right into the ideal green tea range of 165–175°F.

Tea rituals don’t have to be complicated to be meaningful.

Sometimes the most memorable cups come from the simplest setups — a sieve, a kettle, and something sweet nearby.

Thank you again to everyone who stopped by the pop-up to sip tea and talk-story. I’m endlessly grateful for these shared moments.

How to Brew Kuki-Matcha

1. Use ~1 teaspoon loose leaf per cup
2. 2. Brew with water at 165–175°F (60–70°C)
3. Steep 30–60 seconds
4. Pour and enjoy. Re-steep 2–3 times
   

(Okay… sometimes I push it to 4–5 infusions. Don’t tell the tea purists.)

Every unique moment is worth savoring.