Chajyu no Mukashi Matcha by Yamamasa Koyamaen
How to Prepare Chajyu no Mukashi Matcha
Sift 1.5–2 g (1 tsp) of matcha into a pre-warmed bowl.
Add 60–80 ml of water at 70–80°C.
Whisk briskly in an M- or W-motion using a bamboo whisk (chasen) until fine foam forms.
Enjoy immediately — rich aroma, silky texture, and a harmonious finish.
For koicha (thick tea): use 3–4 g of matcha with 30–40 ml of warm water and gently knead until glossy.
Kaguraden Matcha by Yamamasa Koyamaen
How to Prepare Kaguraden Matcha
Sift 1.5–2 g (about 1 tsp) into a preheated matcha bowl.
Add 60–80 ml of water at 70–80°C.
Whisk vigorously in an M- or W-motion with a bamboo whisk (chasen) until a fine foam forms.
Sip and savour — notice the creamy body, balanced umami, and elegant finish.
For koicha (thick tea): use 3–4 g of matcha with 30–40 ml of warm water and knead slowly for a glossy, syrupy consistency.
Kasuga no Mukashi Matcha by Yamamasa Koyamaen
How to Prepare Kasuga no Mukashi Matcha
Sift 1.5–2 g (about 1 tsp) of matcha into a warmed bowl.
Add 60–80 ml of water at 70–80°C.
Whisk using a bamboo whisk (chasen) in an M- or W-motion until you form a smooth microfoam.
Enjoy immediately — rich aroma, soft sweetness, and creamy texture in every sip.
For koicha (thick tea): use 3–4 g matcha with 30–40 ml water and knead slowly for a syrup-like consistency.
Matsukaze Matcha by Yamamasa Koyamaen
Ogurayama Matcha by Yamamasa Koyamaen
How to Prepare Ogurayama Matcha
Sift 1.5–2 g (about 1 tsp) into a warmed bowl.
Add 60–80 ml of water at 70–80°C (not boiling).
Whisk briskly in an M- or W-motion using a bamboo whisk (chasen) until a fine foam forms.
Enjoy immediately — smooth, balanced, and bright.
For koicha (thick tea): Use 3–4 g matcha with 30–40 ml of warm water, then knead gently until thick and glossy.
Samidori Matcha by Yamamasa Koyamaen
Seiun Matcha by Yamamasa Koyamaen
How to Prepare Seiun Matcha
Sift 1.5–2 g (1 tsp) of Seiun into a warm bowl.
Add 60–80 ml of water at 70–80°C.
Whisk with a bamboo chasen in an M- or W-motion until fine foam appears.
Sip slowly and enjoy its balanced sweetness and depth.
For koicha (thick tea): use 3–4 g of matcha with 30–40 ml water, stirring gently until glossy and smooth.
Senjin no Mukashi Matcha by Yamamasa Koyamaen
How to Prepare Senjin no Mukashi Matcha
Sift 1.5–2 g (about 1 tsp) into a pre-warmed matcha bowl.
Add 60–80 ml of water at 70–80°C.
Whisk vigorously in an M- or W-motion with a bamboo whisk (chasen) until fine foam appears.
Sip slowly and enjoy its creamy texture and layered sweetness.
For koicha (thick tea): use 3–4 g matcha with 30–40 ml water and gently knead until glossy and smooth.
Shikibu no Mukashi Matcha by Yamamasa Koyamaen
Origin: Uji, Kyoto, Japan
Grade: High Ceremonial
Flavour: Deep umami with elegant sweetness
Aroma: Floral, buttery, and subtly nutty
Texture: Ultra-smooth, refined microfoam
Colour: Vibrant, luminous jade green
Tennouzan Matcha by Yamamasa Koyamaen
Features:
- Flavor: Full-bodied umami with elegant bitterness and balanced sweetness
- Aroma: Deep, green, and expressive
- Origin: First harvest, Uji, Kyoto – Japan’s most celebrated matcha region
- Use: Ideal for usucha or koicha
- Why it’s special: A top-tier ceremonial matcha from Yamamasa Koyamaen, known for depth and refinement
Yomo no Kaori Matcha by Yamamasa Koyamaen
Origin: Uji, Kyoto, Japan
Grade: Ceremonial
Flavour: Smooth umami, soft sweetness, clean finish
Aroma: Fresh and floral with roasted undertones
Texture: Ultra-fine and silky