Made from single-cultivar Saemidori leaves harvested in May in Yame, Fukuoka Prefecture, this ceremonial-grade matcha delivers an exceptional umami experience with the soft sweetness that Yame matcha is celebrated for. Bright, creamy, and refreshing with a clean lingering finish.
- Origin: Yame , Fukuoka prefecture, Japan
- Harvest: 1st
- Cultivar: Saemidori (single cultivar)
Aroma & Flavor
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Koicha (thick): Nutty, deep umami
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Usucha (thin): Cocoa notes with soft sweetness
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Character: Vibrant, creamy, and refreshing with a lively spring energy and a clean lingering finish
This matcha is all about an experience of large umami in mouth and this sweetness specific to Yame Matcha.
How to prepare the matcha.
- Put 2g (2 chashaku scoop) matcha powder into a tea bowl.
- Pour 50 ml of hot water (70℃) over the powder and whisk it with a chasen.
- When all the small lumps are mixed, add 40 ml of water more, continuing to whisk until high foam forms.
- After the matcha is done, drink it immediately, because as it cools down it gets bitter.
