Yamabuki Ceremonial Matcha

Yamabuki Ceremonial Matcha

$45.00 USD

Introducing our Ceremonial Matcha, a blend of 100% 1st harvest leaves from Yame, Fukuoka. Crafted with precision using Oku Midori and Yabukita cultivars, shaded for 20 days, it delivers a vibrant green hue and rich amino acids. As you prepare this matcha, experience an aromatic, savory brew with delightful umami, offering a sophisticated and assertive flavor profile.

Our Ceremonial Matcha achieves a perfect balance between fragrant notes, umami richness, and gentle astringency—a true embodiment of Japanese tea craftsmanship. Elevate your tea ritual with a sip of our exceptional matcha, a celebration of tradition and nature's union in Yame, Fukuoka.

 

A Note About Clumping: Our matcha is nitrogen-flushed to preserve its freshness, vibrant color, and delicate flavor. This process causes the tea to compress and clump in the package. Simply sift the matcha well before preparing for a smooth, creamy cup.

Here is the matcha sifter we offer https://mirotea.com/products/matcha-sifter-canister .

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1. Prepare the Tools
Matcha Bowl (Chawan)
Matcha Whisk (Chasen)
Matcha Scoop (Chashaku)
2. Measure the Matcha
Sift 1-2 grams of matcha (about 1/2 to 1 teaspoon) into the bowl. Sifting prevents clumps and ensures a smooth, creamy texture.
3. Add Water
Heat water to 160°F to 175°F (70°C to 80°C). Avoid boiling water, as it can make the matcha taste bitter.
Pour about 2 ounces (60 mL) of hot water into the bowl with the matcha powder. For Koicha, use about 50-70 ml of water. For Usucha, use 150-200 ml of water.
4. Whisk the Matcha
Hold the whisk loosely and whisk vigorously in an “M” or “W” motion. This will help to incorporate air and create a layer of fine, creamy foam.
Continue whisking for about 20-30 seconds until the surface is frothy and smooth.
5. Enjoy Immediately
Matcha is best enjoyed immediately after whisking to fully appreciate its rich flavor and creamy texture.

  • Vegetal
  • Matcha powder

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