Бариста грейд матча Цундоку – бленд врожаю весна літо, культивару Ябукіта – ідеальний варіант для вашого бару, матча лате та матча тоніків. Матча для приготування лате. Гуртовий прайс.
Бариста грейд матча Цундоку – бленд врожаю весна літо, культивару Ябукіта – ідеальний варіант для вашого бару, матча лате та матча тоніків. Матча для приготування лате. Гуртовий прайс.
Очікуємо 29 липня

002 Tsundoku matcha for cocktails

₴950.00

25 reviews
Weight
A special blend of Japanese green tea from two harvest seasons: spring and summer, Okumidori monocultivation, ground into a powder for an ideal composition with milk drinks.
Brightly expressed color that does not disappear with milk.
Rich taste, for a pleasant balance.
Matcha has a pleasant foam and goes well with milk, soda, and tonic
Taste description

Scent: Rich herbal smell, mown hay, dandelion
Taste description: In combination with milk, a light vegetable note is dominant, intertwined with a nutty note

Scent: Rich herbal smell, mown hay, dandelion Taste description: In combination with milk, a light vegetable note is dominant, intertwined with a nutty note
More about cultivation

Yabukita is a cultivation (variety) of Camellia senensis tea, which has its own advantages that many tea cultivators are trying to copy.

It is Yabukita that is highly resistant to frost, heavy rainfall, and even earthquakes and pests. Because of its hardiness, the tea is often crossed with Yabukit for a slightly better yield.

Yabukita is one of the most common varieties of tea in Japan, which became one of the first varieties that was bred in the highlands of Shizuoka. This variety was invented in 1953, by combining the genetic material of different varieties of tea, in particular, the black Keemun variety and Chinese green tea.

Due to its high quality and productivity, Yabukita has become one of the most popular varieties of tea in Japan. This type of tea has small leaves, green in color with a mild but rich taste and pleasant aroma. Tea from this variety is considered ideal for making traditional Japanese tea.

Yabukita is grown in Shizuoka province and other regions of Japan at an altitude of about 100-500 meters above sea level. It is grown on plantations where special techniques are used, such as humidity control and the use of shade nets to protect from direct sunlight. These techniques allow you to get tea with a richer taste and aroma.

The advantages of Yabukit are its high yield, ability to grow well in different climatic conditions, as well as excellent taste and aroma. This type of tea is popular not only in Japan, but also in many other countries, where it is considered a refined and elegant drink with a light, fresh taste and a pleasant aroma.

Ingredients: 100% green tea. The base is a blend of one Okumidori cultivation, spring and autumn harvesting season specially designed to be combined with milk drinks, without losing the pleasant color and texture of fresh tea

𖡡 Japan, Koka-shi by Master Yuta Oka, Izumo Seicha Farm, Izumo City, Shimane Prefecture, Japan
Storage conditions
  1. Store your matcha in a cool, dark place
  2. Avoid temperature changes and condensation
  3. Store in a sealed environment, away from light
  4. Try to "squeeze" excess air out of the package before closing
  5. We advise you to consume the tea within 28 days after opening

Freshness is the key to taste and quality

Learn more about tea storage
View details

Grinding method:
Ball mill

  • Japan, Koka-shi

by Master Yuta Oka, Izumo Seicha Farm, Izumo City, Shimane Prefecture, Japan

500m above sea level
2025 Harvest

How to prepare matcha?

Sieve 1.5-2 g of matcha

For pochtak, it is necessary to measure 1-2 measuring spoons of Chasak or 2 g of matcha and sift into a dry, warm bowl ( chavan ) to saturate the tea with air and avoid lumps

How to prepare matcha?

Matcha Latte

  1. Add 30 g of water 60-80°C
  2. Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
  3. Use 150-200 ml of warm or cool alternative milk (or even fresh or tonic)
  4. If desired, you can add maple syrup, honey or collagen

View the video recipe →

Matcha kit Clay x Kyiv матча набір, набір для приготування матча
How to prepare matcha?

For a traditional match

Or as it is customary to call Usucha - fine tea:

  1. Add 60-90 g of water 60-70°C
  2. Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
  3. Avoid strong pressure with the tip on the bottom of the bowl
  4. At the end, slow down by popping the big bubbles

View the video recipe →

How to prepare matcha?

Professional level

Try Koicha - thick tea:

  1. For 4 g of matcha, add 30-40 g of water below 60°C.
  2. Using slow, gentle movements reminiscent of a figure eight, gently rub the Chasen with a bamboo whisk for 2-3 minutes until a gentle, uniform texture
  3. Use Chasen carefully so as not to damage it, or we can recommend Fugetsu Resin Chasen
  4. After the formation of a jelly texture, the drink is ready. Enjoy without hurrying.

View the video recipe →
How to prepare matcha?

Sieve 1.5-2 g of matcha

For pochtak, it is necessary to measure 1-2 measuring spoons of Chasak or 2 g of matcha and sift into a dry, warm bowl ( chavan ) to saturate the tea with air and avoid lumps

Matcha Latte

  1. Add 30 g of water 60-80°C
  2. Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
  3. Use 150-200 ml of warm or cool alternative milk (or even fresh or tonic)
  4. If desired, you can add maple syrup, honey or collagen

View the video recipe →

For a traditional match

Or as it is customary to call Usucha - fine tea:

  1. Add 60-90 g of water 60-70°C
  2. Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
  3. Avoid strong pressure with the tip on the bottom of the bowl
  4. At the end, slow down by popping the big bubbles

View the video recipe →

Professional level

Try Koicha - thick tea:

  1. For 4 g of matcha, add 30-40 g of water below 60°C.
  2. Using slow, gentle movements reminiscent of a figure eight, gently rub the Chasen with a bamboo whisk for 2-3 minutes until a gentle, uniform texture
  3. Use Chasen carefully so as not to damage it, or we can recommend Fugetsu Resin Chasen
  4. After the formation of a jelly texture, the drink is ready. Enjoy without hurrying.

View the video recipe →
Фермер Ясухару Маено, чайна плантація ферми Маруясу ( Oumi Maruyasu) , дистрибутор Matcher.store – префетура Шига. Цучіяма, Асамія, Кока – чайні регіони де вирощується чай для Matcher.store/
by Master Yuta Oka, Izumo Seicha Farm, Izumo City, Shimane Prefecture, Japan

Japan, Koka-shi

A match with over 100 years of history

Maruyasu Tea Farm is located in Koka City, Tsuchiyama district, Shiga Prefecture. Currently, it is the largest farm at Matcher.store, as it encompasses an area spanning three villages.

This region is one of the oldest in Japan for cultivating high-quality tea, dating back to the Nara period (8th century). The farm was founded over 130 years ago and has passed down the secrets of tea cultivation from generation to generation.

Today, the farm is managed by Yasuharu Maeno, a fourth-generation farmer of the Maeno family. His mission is to preserve traditional Japanese tea production and improve cultivation methods that combine sustainability with high quality.

The tea grown in Tsuchiyama is known as Tochiyamacha and is part of Ōmi-cha – tea produced in Shiga Prefecture. The region is situated in a mountainous area at an altitude of 300-400 meters above sea level, creating ideal conditions for tea cultivation. It is warm during the day and cool at night, which contributes to the development of a complex flavor profile in the tea.

Read more about the farm