Shizuoka is one of Japan’s most important and famous tea regions, known for its large gardens, misty climate, and rivers that create ideal growing conditions. In recent years, farmers here have expanded tencha production (the base shaded tea leaves that are ground into matcha) to meet the growing demand for matcha. Shizuoka researchers found that when shaded heavily, the Tsuyuhikari cultivar produces excellent color, aroma, and taste—making it especially well-suited for matcha.
This matcha uses that same Tsuyuhikari cultivar, which sprouts a little earlier than Yabukita and produces a naturally bright green color that carries beautifully into this ceremonial matcha.
This matcha feels fresh, vibrant, and just a little different from the classic umami-heavy styles. Shizuoka Yui Ceremonial Matcha has a robust, fresh vegetal character without being grassy. There’s a gentle undercurrent of umami, a sweet pepper–like note with a restrained bitterness that actually lifts and brightens the sweetness. Its medium body makes it more refreshing and brighter than some of our deeper, richer matchas, finishing with a clean aftertaste.
Brewing Instructions (Usucha Style)
Scoop 2g (about 1 teaspoon) of matcha into your bowl and sift to remove clumps.
Add 70–80ml of water at 160–175°F (70–80°C).
Whisk briskly in a zigzag (M or W) motion until frothy.
For a smooth, consistent foam: start with big strokes to aerate, then finish with quick smaller strokes to refine the bubbles.
