Ogurayama Matcha by Yamamasa Koyamaen

Buy Ogurayama Matcha by Yamamasa Koyamaen

Discover the refined depth of Ogurayama Matcha by Yamamasa Koyamaen, a premium ceremonial-grade Uji matcha named after the historic Mount Ogura in Kyoto — a landscape celebrated in Japanese poetry and art. This matcha captures that same elegance: smooth, sweet, and delicately layered with umami. Perfect for traditional tea ceremonies, morning mindfulness rituals, or as an exceptional gift for true matcha lovers.

About Ogurayama Matcha

Ogurayama is crafted from first-flush (ichibancha) leaves grown under shade for over three weeks, increasing L-theanine and chlorophyll for a luminous colour and naturally mellow flavour. After harvesting, the leaves are steamed, de-veined, and slowly stone-milled into a fine, silky powder.

This matcha is the epitome of balance — bright green, full-bodied, and exquisitely smooth, with a lingering finish that’s both clean and sweet. It’s ideal for usucha (thin tea) or koicha (thick tea), depending on your preferred intensity.

Why Choose Yamamasa Koyamaen

For more than a century, Yamamasa Koyamaen has stood as one of Kyoto’s most respected tea houses, supplying matcha to Japan’s top tea ceremony schools. Their expertise in shading, steaming, and milling ensures every tin of Ogurayama delivers consistent excellence — fresh, vibrant, and deeply satisfying.

• Origin: Uji, Kyoto, Japan

• Grade: Ceremonial

• Cultivar: Uji heritage blend

• Flavour: Deep umami with a refined sweetness

• Aroma: Fresh, buttery, and slightly floral

• Texture: Velvety and creamy

• Colour: Brilliant jade green

Perfect for:

• Ceremonial matcha preparations (usucha or koicha)

• Everyday premium sipping

• Thoughtful tea gifts

Tasting Notes

How to Prepare Ogurayama Matcha

1. Sift 1.5–2 g (about 1 tsp) into a warmed bowl.

2. Add 60–80 ml of water at 70–80°C (not boiling).

3. Whisk briskly in an M- or W-motion using a bamboo whisk (chasen) until a fine foam forms.

4. 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.

Frequently Asked Questions

Q1. What makes Ogurayama Matcha special?
It’s a ceremonial-grade matcha from Uji, Kyoto, named after Mount Ogura — symbolising heritage and harmony. It’s crafted from shade-grown first-flush leaves for depth and elegance.

Q2. What does it taste like?
Ogurayama Matcha has a rich, umami-forward taste balanced by natural sweetness and a long, clean finish.

Q3. Can beginners enjoy this matcha?
Yes. It’s refined yet approachable, making it suitable for both newcomers and seasoned tea drinkers.

Q4. Is it suitable for koicha (thick tea)?
Yes. Its depth and smoothness make it ideal for koicha as well as usucha.

Q5. How should I prepare it?
Use 70–80°C water, whisk briskly, and enjoy immediately. Avoid boiling water to preserve sweetness.

Q6. Does it contain additives or sugar?
No — it’s 100% pure, stone-milled Japanese matcha with no added flavours or fillers.

Q7. How should I store it?
Keep airtight and refrigerated after opening. Use within 30–60 days for best flavour and colour.

Q8. Where is it produced?
In Uji, Kyoto — Japan’s historic home of the highest-quality ceremonial matcha.

Q9. What makes Yamamasa Koyamaen matcha trusted?
Their mastery in traditional shading, steaming, and milling ensures unmatched consistency and freshness.

Q10. Do you offer worldwide delivery?
Yes. Matcha Tea Ireland ships authentic Yamamasa Koyamaen matcha globally, preserving quality from Japan to your cup.