Melbourne · matcha tasting pop-up · first pour soon
AJIWAU TEA
Ajiwau means to savour. We whisk single-origin matcha the way it's poured in Kyoto — three bowls, side by side, so you can finally taste the difference.
Why this exists
You've had matcha.
You haven't tasted it.
Most matcha outside Japan disappears under milk and syrup before anyone asks what it actually tastes like. Underneath, there's a whole spectrum — seaweed and cream, cut grass, cocoa, a sweetness that arrives late and stays.
So we set up at markets and whisk usucha in front of you. No lattes, no hard sell. Three bowls, three teas, and enough time to notice what makes each one different. That's the whole idea.
$8· three bowls· ten minutes
The tasting flight · 薄茶三服
THREE BOWLS
ONE STORY
Same water, same whisk, three very different teas. Tap a bowl to read its card — you take the real one home.
The powders rotate as we source them — every flight comes with its cards to take home.
How it works · 手順
TEN GOOD MINUTES
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We whisk
Every bowl is whisked to order with a bamboo chasen, right in front of you. It takes about a minute. Watching is half of it.
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You taste
Three usucha, side by side. Start mellow, end deep. Between bowls, a sip of water and a moment to argue about your favourite.
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The card comes home
Each tea has a card — origin, notes, what to try with it. Keep them. Next time you buy matcha, you'll know what you're looking for.
Take it home · 道具
THE SHELF
If a bowl wins you over, the ritual can come home with you.
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The powders
The teas we pour, tinned in small amounts. Only what's fresh.
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The tools
Chasen and scoop from Kyoto makers — the same ones we whisk with.
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The bowls
Chawan thrown by Melbourne potters, in small local batches.