N°5 and N°3 Comparison

N°3 Foundational & N°5 Artisanal

Which matcha suits your cup?

Explore two first-harvest Japanese matcha blends from Kyoto: N°3 Foundational, with a lighter, gently savoury profile, and N°5 Artisanal, with deeper umami and a creamy texture.

Whether you prepare matcha with water, over ice or with milk, this comparison will help you choose the character you enjoy.

N°3 Foundational

Light, smooth and gently savoury.

A smooth, silky blend with light savoury and earthy notes. Choose N°3 for a lighter everyday cup, enjoyed as a hot or iced latte, or prepared with water.

Explore N°3 Foundational

N°5 Artisanal

Deeper umami. A fuller texture.

Natural sweetness and a creamy, velvety texture. Choose N°5 when you enjoy the depth of matcha whisked with water, or prefer a fuller expression in your latte.

Explore N°5 Artisanal

N°3 and N°5, side by side

Swipe across the table if needed to compare both blends.

Tasting notes describe each blend’s character. Water temperature, the amount of matcha and your choice of milk influence the finished cup.
Detail N°3 Foundational N°5 Artisanal
Origin Kyoto, Japan Kyoto, Japan
Harvest First harvest First harvest
Cultivars Gokou and Yabukita Gokou and Samidori
Flavour Moderate umami, light savoury and earthy notes Deeper umami, natural sweetness and gentle earthiness
Texture Smooth and silky Creamy and velvety
Ways to enjoy Hot or iced lattes; matcha prepared with water Matcha whisked with water; hot or iced lattes

Behind the blends

The cultivars behind each blend

A cultivar is a variety of tea plant. Gokou provides the shared foundation of N°3 and N°5, while Yabukita and Samidori help shape their individual profiles.

In both blends

Gokou

Gokou is the core cultivar in both N°3 and N°5, connecting the two blends.

In N°3 Foundational

Yabukita

N°3 pairs Gokou with Yabukita, creating the lighter expression in the Kamashh range.

In N°5 Artisanal

Samidori

N°5 pairs Gokou with Samidori. Together, they form the blend’s fuller, umami-led expression.

Cultivar is one part of a tea’s character. Growing conditions, harvest and processing also shape the finished matcha.

Both blends can be enjoyed with water or milk. Begin with the flavour and texture you prefer, then adjust your preparation to make it your own.

Explore the ceremonial matcha collection

the tea collection