044 Yabukita ceremonial matcha
The 2024 Spring Harvest Yabukit monovariety is a versatile matcha tea ground on stone mills into a powder and prepared for the perfect preparation of usucha (traditional matcha) and matcha cocktails.
The main difference in taste is minerality, sustained bitterness and dense fruity sweetness, which is created due to the ability of tea trees to grow in rocky terrain. However, the incredible aroma and long pleasant aftertaste will become your new favorite among matcha.
Yabukita monoculture, spring harvest, 25 days of shading
𖡡 Japan, Izumo by Master Yuta Oka, Izumo Seicha Farm, Izumo City, Shimane Prefecture, Japan
- Store your matcha in a cool, dark place
- Avoid temperature changes and condensation
- Store in a sealed environment, away from light
- Try to "squeeze" excess air out of the package before closing
- 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
Grinding method:
Millstones
500m above sea level
2025 Harvest
Matcha Latte
- Add 30 g of water 60-80°C
- Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
- Use 150-200 ml of warm or cool alternative milk (or even fresh or tonic)
- If desired, you can add maple syrup, honey or collagen
For a traditional match
Or as it is customary to call Usucha - fine tea:
- Add 60-90 g of water 60-70°C
- Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
- Avoid strong pressure with the tip on the bottom of the bowl
- At the end, slow down by popping the big bubbles
Professional level
Try Koicha - thick tea:
- For 4 g of matcha, add 30-40 g of water below 60°C.
- 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
- Use Chasen carefully so as not to damage it, or we can recommend Fugetsu Resin Chasen
- After the formation of a jelly texture, the drink is ready. Enjoy without hurrying.
Sieve 1.5-2 g of matcha
Matcha Latte
- Add 30 g of water 60-80°C
- Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
- Use 150-200 ml of warm or cool alternative milk (or even fresh or tonic)
- If desired, you can add maple syrup, honey or collagen
For a traditional match
Or as it is customary to call Usucha - fine tea:
- Add 60-90 g of water 60-70°C
- Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
- Avoid strong pressure with the tip on the bottom of the bowl
- At the end, slow down by popping the big bubbles
Professional level
Try Koicha - thick tea:
- For 4 g of matcha, add 30-40 g of water below 60°C.
- 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
- Use Chasen carefully so as not to damage it, or we can recommend Fugetsu Resin Chasen
- After the formation of a jelly texture, the drink is ready. Enjoy without hurrying.
