REN — Matcha for the true enthusiast
RM 168
2026
Add to bowl
Niko Neko Matcha — single-origin matcha, houjicha and other Japanese teas, sourced from Uji and ground slowly. Established 2016.
Currently in season — REN, KIKU, AJISAI, YURI.
Catalog (10)
Sort — by purpose
KIKU — Matcha for wellness
RM 98
2026
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AJISAI — A matcha of toasted soybean and pistachio
RM 108
2026
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YURI — For latte and dessert
RM 78
2026
Add to bowl
TSUBAKI — A low-caffeine houjicha
RM 48
2026
Add to bowl
MOKUREN — Rice cracker and shaded tea
RM 42
2026
Sold out
ASAGAO — Bamboo whisk, 100 prong
RM 98
2026
Add to bowl
YUKIWA — Electric matcha mixer
RM 188
2026
Add to bowl
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REN
RM 168Matcha · Ceremonial · For the true enthusiast.
"Simply the highest matcha we offer. Brewed thin, it carries forty seconds of umami before fading into a clean, soft sweetness."
Specifications
OriginUji, Kyoto — single farm
CultivarSamidori, first flush
GradeCeremonial
GroundStone mill, ≈ 30 g / hr
HarvestMay 2025
Size
Taste profile
Umami5.0
Sweetness3.8
Bitterness1.6
Astringency1.4
Body3.9
"Deep umami like wet stone in moss. Sweetness lingers — closer to sugar snap pea than to honey. Almost no bitterness."
Brewing — four moves, fifteen seconds
01
Warm Rinse bowl with hot water and dry.
80°C
02
Sift 2 g of REN through a fine strainer.
≈ 1 tsp
03
Pour 70 ml water at 80°C, not hotter.
70 ml
04
Whisk M-strokes, wrist only, fast.
15 s
The story behind REN
REN comes from a single Samidori bush on a single Uji hill, shaded for the final twenty-one days before harvest. The extended shade deepens the chlorophyll and builds L-theanine — the chemistry behind REN's umami. Ground on a granite mill at thirty grams an hour. Faster mills heat the leaf and dull the colour.
Ingredients
100% stone-ground green tea (Camellia sinensis). Nothing else.
Shipping & returns
West Malaysia: 2–3 days. East Malaysia: 3–5 days. International: 5–10 days. Unopened pouches returnable within 14 days.
Compare with the rest of the line
REN
Ceremonial — drink it thin
RM 168
KIKU
Premium — daily wellness
RM 98
AJISAI
Specialty — toasted, nutty
RM 108
YURI
Culinary — latte and dessert
RM 78
Pair with
ASAGAO
RM 98
Whisk · Bamboo
YUKIWA
RM 188
Mixer · Electric
Chashaku
RM 38
Scoop · Bamboo
Strainer
RM 48
Sift · Fine mesh
Notes from the bowl — 127 reviews · 4.9
Aishwarya R.
17.04.2026
★★★★★
"My third tin. REN is the one I keep for Sunday mornings — slow whisk, no milk, no sugar. It rewards every minute you spend on it."
Kenji Y.
02.04.2026
★★★★★
"I've tasted matcha in Uji, Kyoto, Tokyo. REN sits comfortably in that company. Real depth, no harshness."
Marlina A.
28.03.2026
★★★★☆
"Bought as a gift, ended up keeping half. Wish the 80 g was packaged a little more giftable."
Brew journal — recipes, brewing guides, field notes.
Notes (142)
Filter — all
How to whisk a proper bowl of REN — the gentle way
18.05.2026
Read
Iced AJISAI latte — toasted soy milk, a pinch of salt
09.05.2026
Read
Why grade matters — and when it doesn't
01.05.2026
Read
A hot houjicha for the rain — TSUBAKI, oat, vanilla
22.04.2026
Read
The chasen care guide — what most people get wrong
10.04.2026
Read
Find us — six of our own cafés, four hundred and twelve partners, and a small list of brand collaborators.
Niko Neko — Bangsar
Mon–Sun · 09:00–19:00
Directions
Niko Neko — TTDI
Wed–Mon · 10:00–20:00
Directions
Niko Neko — George Town
Tue–Sun · 09:30–18:00
Directions
Niko Neko — Subang Jaya
Mon–Sun · 10:00–22:00
Directions
Niko Neko — Mont Kiara
Mon–Sun · 09:00–21:00
Directions
Niko Neko — Johor Bahru
Mon–Sun · 10:00–22:00
Directions
About Niko Neko — our story, our matcha, how we ship, and how to reach us.
We are the uncommon one. Niko Neko Matcha began in 2016, in a small space in Bangsar, with the simple thesis that matcha in Malaysia deserved more than dusty supermarket tins.
A decade later, we work with a small group of Uji farmers, grind each lot on a granite stone mill at thirty grams an hour, and ship in oxygen-sealed pouches within ten days of harvest. We don't grow. We don't roast. We choose, ground, seal, and ship — and we put our name on it.
Today, we operate six cafés across Malaysia and supply over four hundred partner cafés, restaurants and patisseries from Penang to Johor.
Founder note.
"I'd rather sell less and pour it better."
— Syun Hattori, founder.
Frequently asked.
How fresh is the matcha?
Every pouch leaves our facility within ten days of grinding. We seal in nitrogen-flushed pouches and ship in opaque boxes.
Is the matcha organic?
Our Uji partners follow JAS-certified sustainable practices. We choose flavour and provenance over certifications, but we publish each lot's farm of origin.
Do you ship internationally?
Yes — Singapore, Hong Kong, Indonesia, Thailand, Australia, the UK and a few others. 5–10 days, signature on delivery.
Can I open a wholesale account?
Yes. Submit through our wholesale enquiry page; we reply within two business days.
Contact.
General — hello@nikonekomatcha.com
Wholesale — wholesale@nikonekomatcha.com
Press — press@nikonekomatcha.com
WhatsApp · +60 19-298 0272