Matcha is finely stone-milled green tea powder made from shade-grown Camellia sinensis leaves. Shading the plants for 3–4 weeks before harvest forces them to produce more chlorophyll and L-theanine — giving matcha its vivid green colour, deep umami flavour, and calm, focused energy. Unlike steeped tea, you consume the whole leaf, making it far more nutrient-dense.

What is the difference between koicha and usucha?

Usucha (thin tea) is the everyday preparation — light, frothy, approachable. Koicha (thick tea) is a ceremonial preparation using twice the matcha and half the water, producing a rich, paste-like tea with intense umami. Koicha requires a higher grade matcha.

What matcha grades do you offer?

We offer ceremonial grade matcha using only the youngest first-flush leaves from shaded plants — stone-milled to a silky powder with natural sweetness and umami. Our Premium Matcha is our latte-grade — smooth and balanced for daily use, holding up beautifully in milk.

Hojicha is Japanese green tea roasted at high heat, transforming its colour from green to warm amber and its flavour to nutty, toasty, and caramel-like. Our Organic Yame Hojicha is JAS-certified organic, sourced from Yame, Fukuoka. Because roasting reduces caffeine, hojicha is a beautiful evening tea.

Where does your tea come from?

Our matcha is sourced from generational tea farmers in Uji, Kyoto — the birthplace of Japanese matcha culture. Our hojicha comes from Yame, Fukuoka. Both regions have centuries of tea-growing heritage.

How should I store matcha?

Keep your matcha tin sealed, away from light, heat, and moisture. Once opened, use within 4–6 weeks for best flavour. Store in a cool, dark cupboard — not the fridge, as condensation can affect the powder.

Do you ship internationally?

Yes, we ship to New Zealand, Australia, the UK, Europe, Canada, Singapore, and Japan.

Yamada Chaya Premium Matcha – High Grade Blend – 40g Tin

$40.00 NZD

Shipping calculated at checkout.

22 reviews

Perfect Everyday Matcha - Fresh grind best before 02/04/27

Crafted from a premium blend of Yabukita and Okumidori cultivars- two of Japan’s most loved tea varieties- this matcha is a beautiful introduction to the world of high-quality Japanese matcha.

Sourced from both the ichibancha (first flush) and nibancha (second flush) harvests in Uji, Japan, it delivers a smooth, balanced flavor with gentle umami and a subtle natural sweetness. Versatile and easy to love, it’s ideal for traditional usucha (thin tea), yet bold enough to shine in lattes.

Yabukita brings a clean, classic finish, while Okumidori adds a soft, creamy depth. Together creating a well-rounded, approachable profile that has a satisfying light astringency at the end, making it perfect for lattes. It’s your go-to matcha for everyday moments, done exceptionally well.

Origin: Uji, Japan
Cultivars: Yabukita + Okumidori (blend)
Harvest: Ichibancha + Nibancha (first and second flush)
Grade: Usucha/Latte
Best for: Lattes, iced matcha drinks, or usucha

Ingredients: 100% Japanese green tea powder

After grinding in Japan, 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. Free local delivery for postcodes 4310 and 4312.

Australia: NZ Post Economy Tracked $20 NZD. DHL Worldwide Express $35 NZD. Orders over $150 NZD ship free.

Europe: NZ Post Economy Tracked $35 NZD. DHL Worldwide Express $55 NZD. Orders over $250 NZD ship free.

Asia: Economy Tracked $25 NZD. DHL Worldwide Express $35 NZD. Orders over $250 NZD ship free.

Canada: DHL Worldwide Express $55 NZD. Orders over $250 NZD ship free.

United States: Shipping temporarily paused due to tariff changes.

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 4g of matcha or hojicha into a tea bowl.

Add 60-80ml 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 180ml of hot or cold milk and add 10ml of sweetener.

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