Ureshino Ceremonial Grade Yabukita Matcha

This Ureshino Matcha is made from the Yabukita cultivar, which is the most commonly planted tea variety in Japan. This cultivar is known for being clean, reliable, and well-balanced without leaning too far in any one direction.

The texture is smooth and creamy, with a gentle sweetness that reminds you of fresh cream. There's a light rice cracker-like umami, supported by deeper green vegetal notes. It has a nice body,  without any sharp astringency—just a clean, soft structure that makes it very approachable.

This matcha is also stone-ground, using the traditional slow milling method. Instead of grinding the leaves quickly, they’re carefully milled between stone wheels at a low speed. That slower process helps keep heat from building up, which protects the tea’s color, aroma, and overall quality.

Because this matcha comes from Ureshino, a region known for producing teas with a softer, more rounded character, the growing conditions there tend to bring out a more integrated, mellow profile, which pairs well with the natural balance of Yabukita.

How to Prepare
Use 1g of matcha (about 1.5 chashaku scoops)
Add 150ml of water at 70–73°C (160–165°F)
Whisk in an “M” motion until fully incorporated

This is a dependable, stone-ground everyday matcha with a smooth and balanced profile.

Origin: Saga, Japan

Notes: Sweet Cream, Rice Crackers, Dark Green Vegetables