Kusamakura Matcha |草枕

  • Soft Grass
  • Umami
  • Soy Milk

Kusamakura is a deeply masterful matcha, seemingly touched by divine grace. An exquisite blend of hand-picked shincha (first-flush) Asahi, Ujihikari, Saemidori and Samidori cultivars illustrate a complexity reminiscent of a symphony, rich and luxurious with beautiful, expressive movements. Kusamakura translates to "grass pillow" and was inspired by the turn of the century fiction work by Natsume Soseki, a haiku-style novel that lives through beauty.

Contains Caffeine

About Kusamakura Matcha |草枕

Kusamakura is a deeply masterful matcha, seemingly touched by divine grace. An exquisite blend of hand-picked shincha (first-flush) Asahi, Ujihikari, Saemidori and Samidori cultivars illustrate a complexity reminiscent of a symphony, rich and luxurious with beautiful, expressive movements. Kusamakura translates to "grass pillow" and was inspired by the turn of the century fiction work by Natsume Soseki, a haiku-style novel that lives through beauty.

 This remarkable koicha, or thick tea, lifts one into the realm of appreciation for the seemingly everyday, elevating the consciousness and energy. Sophisticated with an effortless power, this is a wonderful tea for mediation or tea ceremony. A member of our staff described the effect as, "light-filled glossy waves, like mountain water, cascading over the brain". Far out, indeed. Moreover, this ceremonial tea exemplifies the botanical identity of the leaves and their profound joy at unfurling under the gaze of our glorious sun on this tiny miracle of a pale blue dot we call home. 

 Kusamakura Matcha is part of the new Bellocq Matcha collection. We are honored to be working with one of the most revered matcha producers in Japan who have been cultivating and processing exquisite matcha since the 16th century. Enjoyed by Emperors, their rare and exceptional teas may now be enjoyed by our discerning clientele.


Packaging: Prepared in a sealed 30g bag. To maintain freshness, we recommend storing matcha in the refrigerator.

Origin: Uji, Kyoto, Japan, 2024


  • brewing

    Bring filtered or spring water to 160ºF. Put 1/2 tsp of matcha in a sifter; gently sift powdered tea into a matcha bowl. Add a few tablespoons of cold water and whisk until smooth. Add  4-5 ounces (or to preference) of 160ºF water and whisk, in an M or Z motion, until fully incorporated and a fine froth is achieved. For the ceremonial experience of Koicha use double the amount of tea and half the amount of water.

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