Yame Ceremonial Grade Gyokuro Matcha

This is a slightly different kind of matcha.

Most matcha is made from tencha, which is a shaded green tea that’s dried flat, refined, and then ground into powder. This one, instead, is made from gyokuro.

Gyokuro is also shade-grown, but after steaming, the leaves go through an additional step of kneading and rolling. That process is traditionally meant to bring out more umami when brewed as a loose-leaf tea. When those same leaves are turned into matcha, you end up with a profile that feels a bit deeper and bolder.

This tea comes from Yame, Japan, which is widely known as one of the best regions for gyokuro. The high quality material from this background shows up clearly in how the matcha tastes.

The flavor leans umami-rich and vegetal, similar to blanched spinach, with a soft and sweet kabocha-like (Japanese Pumpkin) nuttiness underneath. There’s also some bitterness—but it’s refined and controlled, not sharp or grassy. It helps balance the richness without making the tea feel harsh.

Because of that balance, this matcha works well in two ways.

On its own, it has enough depth and complexity from the unique flavor profile as a straight bowl of matcha, especially if you prefer something with a bit more presence.

At the same time, that same boldness makes it very perfect for lattes. The flavor holds up through milk without getting washed out, and because there’s no strong grassy astringency, it stays smooth, sweet, and clean.

How to Prepare

Usucha (Thin Matcha)
Use 1g of matcha (about 1.5 chashaku scoops)
Add 150ml of water at 73°C (165°F)
Whisk in an “M” motion until fully incorporated

Matcha Latte
Use 3–4g of matcha
Add 40–50ml of water at 73-76°C (165-170°F)
Whisk until smooth, then add sweetener if desired and pour over milk

This is a good option if you’re looking for a matcha that leans a bit more structured and umami-forward, or if you want something that still comes through clearly in a latte.

Origin: Yame, Japan