This is the Cha-no-wa Matcha Nyūka ‘Suigyoku’, made using Kintenkaku, a high-grade Uji matcha noted for its vivid green colour, rich sweetness, and fragrant aroma.
Each piece measured approximately 5 cm in diameter and 7 mm in thickness. It featured a striking green hue and consisted of a centre of matcha milk bean paste made with condensed milk, encased in a thin layer of buttery matcha dough.
On tasting, the dough yielded easily—similar in texture to a baked manjū—providing just enough structure to house the soft filling. The matcha milk bean paste delivered a smooth, moist texture, and the flavour was immediate and rounded: a sweetened matcha latte profile with a creamy mouthfeel. The condensed milk and butter softened the grassy sharpness typically associated with matcha, creating a fuller, mellower expression that retained the tea’s aromatic depth without any discernible bitterness.
Among the brand’s offerings, this item presented the most accessible matcha flavour, suited for those who might typically avoid matcha due to its astringency. The Nyūka served as a gentle introduction to Uji matcha’s nuanced character in a confectionery format.
This Cha-no-wa Matcha Nyūka ‘Suigyoku’ contained 1 piece. It was produced in Japan and purchased in Sydney, Australia in 2025.