Iori no Tomo by Gion Tsujiri

Iori no Tomo by Gion Tsujiri is a smooth ceremonial grade matcha from Uji, Kyoto, with gentle sweetness, balanced umami and low bitterness. It has a creamy texture and a clean finish, making it easy to enjoy as traditional usucha or as part of your everyday matcha routine.

Its name was given by a former Grand Master of the Urasenke tea school, and Gion Tsujiri recommends it for usucha and pairing with both Japanese and Western sweets.

How Does It Taste?

Smooth, Mild and Gently Sweet

Flavour Profile:
Iori no Tomo has a soft, balanced flavour with gentle sweetness and mild umami. There is very little bitterness or astringency, while light nutty and green notes add depth without making the tea feel heavy.

Aroma:
Fresh and green with a light grassy and nutty aroma.

Finish:
Clean and smooth with a gentle sweetness that remains after each sip.

How & When to Enjoy It

A Smooth Matcha for Everyday Drinking

Traditional Usucha:
Iori no Tomo is best enjoyed as usucha. Its mild flavour and creamy texture make it a good choice for daily drinking.

Matcha Latte:
It can also be enjoyed with milk for a smooth, lightly sweet, matcha latte. Its flavour is more delicate, so it works best with a moderate amount of milk.

Beginner Friendly:
Its low bitterness and balanced flavour make it approachable for anyone new to ceremonial grade matcha.

What to Enjoy It With

Simple Pairings That Complement Its Gentle Flavour

Japanese Sweets:
Pair with mochi, wagashi or dorayaki to complement its mild umami and natural sweetness.

Western Sweets:
It also works well with butter cookies, sponge cake or lightly sweet pastries.

At a Glance

• Grade: Ceremonial Grade
• Origin: Uji, Kyoto, Japan
• Producer: Gion Tsujiri
• Preparation: Traditional usucha and lightly prepared matcha lattes
• Taste: Smooth and gently sweet with balanced umami, low bitterness and light nutty notes
• Ideal for: Beginners and anyone looking for a mild matcha for everyday drinking

Brewing Tip

Sift before whisking and prepare with water around 75–80°C. Using water that is too hot may bring out more bitterness.