Howdy Armadillos Rice Paper Print
"The Travelers" | Megumi Shimizu for Howdy Matcha
An exclusive collaboration with Japanese artist Megumi Shimizu, this signature work captures a whimsical cross-cultural moment as two Texan armadillos — clad in Western hats and boots — engage in an intimate tea ceremony overlooking a sun-drenched Mt. Fuji. Each 11x14-inch piece is masterfully printed by Brooklyn Editions on ultra-premium Unryu Rice Paper, featuring swirling mulberry fibers that remain visible even through the ink for a stunning, tactile depth. This delicate, semi-transparent work serves as the defining visual heartbeat of the Howdy Matcha collection, bridging the gap between the rugged Texas spirit and the refined traditions of Japan.
The Artist: Megumi Shimizu (Japan).
The Medium: Awagami Factory Unryu Thin 55 White — a classic Japanese aesthetic defined by visible "Cloud Dragon" mulberry fibers.
The Print: Museum-quality production by Brooklyn Editions on semi-transparent, textured rice paper.
Dimensions: 11x14 inches (includes a sophisticated one-inch border for framing).
Handling Note: Due to the authentic thin weight of the Unryu paper, we recommend handling this piece with care until it is safely behind glass. Please allow additional processing time for this product, as it will ship separately, in alternate packaging to protect the integrity of the product.
Committed to Providing an Uncompromising Standard
Howdy Matcha offers no "Culinary Grade" Matcha.
Complete the look:
Matcha Tips
What is Matcha?
Unlike regular green tea where you steep the leaves and then throw 'em out, matcha is the whole tea leaf ground into a fine, silky powder. When you drink it, you’re consuming the entire leaf, which is why it’s got that vibrant flavor and a serious boost of antioxidants.
What’s the Difference Between "Ceremonial" and "Culinary"?
While Japan generally has an entirely different naming system, here in America, the words Culinary and Ceremonial were devised to sort things out in a simpler way. Think of "Ceremonial Grade" as your top-shelf stuff — it’s meant to be whisked with water and enjoyed on its own. "Culinary Grade" has a bolder flavor profile that’s designed to stand up to milk in a latte or to be used in baking. Here at Howdy, we prefer not to use the "American" style of naming; our matcha is described by it's depth and flavor. Howdy Matcha currently uses NO "culinary" grade Matcha our tins. If we change our minds, we'll be sure to label any tin that's culinary as so. No false advertising here. We curate the best and leave the rest!
How Long Does a Tin Stay Fresh?
Once you open a can of matcha, it's at its best for about 1–2 months. It won't 'go bad' after that, but it will start to lose its vibrant color and that fresh, sweet aroma. Keeping it in the fridge can help stretch that freshness a bit longer!
What’s the Best Way to Prepare My Matcha?
The honest truth? The 'best' way is however you enjoy it most! While there’s a long-standing tradition to whisking it up, there aren’t any hard and fast rules.
Some folks swear by the traditional bamboo whisk for that perfect froth, while others prefer the speed of a handheld electric frother for a morning latte. You might like it whisked thick with just a splash of water, or shaken up in a jar with ice and a squeeze of honey for a refreshing treat. (One rule Howdy always follows is the sift; because clumpy Matcha is just not okay!)
It’s all about experimenting with different water temperatures, amounts of powder, and mixers until you find your own perfect Matcha. Don't be afraid to play around with it — your taste buds are the boss!