Yamada Chaya Kyou no Mukashi Matcha – 40g Tin

$120

$120.00 NZD

Yamada Chaya Kyou no Mukashi Matcha – 40g Tin

Name: Yamada Chaya Kyou no Mukashi Matcha – 40g Tin
Rating: 5.00 (3 reviews)

$120.00 NZD

Shipping calculated at checkout.

3 reviews

A first flush blend of Samidori and Saemidori, hand harvested and shade grown in Uji, where both cultivars have been the foundation of proper koicha for generations.

Deep emerald green. Whisk it and a nutty aroma lifts immediately, before you've even tasted it. The texture is dense, almost velvety, carrying a rich, brothy umami that hits first, followed by the creamy decadence of matcha ice cream at its richest. No bitterness gets in the way of any of it. Serve it over ice and it transforms as it melts: sweeter, more savoury, edging toward fresh edamame, before a fine tangerine-like tartness surfaces right at the tip of the tongue and clears the palate completely.

This is koicha matcha in the fullest sense: made for formal preparation, holding its composure even when prepared as usucha.

Origin: Uji, Japan
Cultivars: Samidori + Saemidori
Harvest: Ichibancha (first flush)
Grade: Superior grade for koicha
Best for: Koicha or usucha

Ingredients: 100% Japanese green tea powder

Our matcha and hojicha powders are freshly ground to order by our tea farm partners in Japan.

After grinding, our matcha is sealed in nitrogen-flushed bags to safeguard its aroma, color, and depth of flavor.

At Yamada Chaya it is maintained in cold storage and brought gradually to room temperature before dispatch so it reaches you in peak condition.

New Zealand: North Island $8. North Island Rural $12. South Island $15. South Island Rural $20. Orders over $100 NZD ship free. $5 local delivery for postcodes 4310 and 4312.

Australia: NZ Post Economy Tracked $20 NZD. DHL Worldwide Express $35 NZD. Orders over $130 NZD ship free.

See our shipping policy or FAQ page for our full list of shipping destinations.

For 薄茶 usucha (thin tea) sift 2g of matcha into a chawan (tea bowl.)

Add 60ml of water at around 80°C.

Whisk in a zigzag motion until fully combined and for the desired amount of foam.

For koicha (thick tea) sift 4g of koicha grade matcha into a chawan.

Add 30ml of water at around 80°C.

Use the chasen to gently knead the matcha into the water, forming a matcha tea paste.

For a latte sift 3 or 4g of matcha or hojicha into a tea bowl.

Add 60ml of water at around 80°C.

Whisk in a zigzag motion until fully combined and for the desired amount of foam

Pour the matcha over 80-120ml of hot or cold milk and add 10ml of sweetener if desired.

Store in a cool, dry, dark place, such as a refrigerator. Avoid exposure to moisture or sunlight.

For best quality, consume within 1 month of opening.

Use by date- see bottom of tin.

Why drink matcha?

Whole-leaf benefit: powdered to preserve every nutrient, not just an infusion
Shade-grown for enhanced umami, chlorophyll, L-theanine, and antioxidants
High in catechins (like EGCG), rutin, vitamin C- key for cell protection and vitality
Delivers focused calm: L-theanine + caffeine offer alert relaxation without the crash
Natural detox support via chlorophyll: helps promote liver and immune function
Moderate caffeine: less than coffee, more than brewed tea