Premium Ceremonial Matcha (Signature Blend)

Description

A ceremonial matcha of unmistakable character, crafted as a signature blend from 2026 first harvest leaves grown in Yame, Fukuoka, one of Japan's most revered tea regions. Where most ceremonial matcha is defined by delicacy, this blend is defined by depth.

It opens with a bold, roasted warmth, rich, nutty, and lightly smoky, the kind of character that is unique to Yame, where the region's distinctive terroir and careful firing process coax deeper, more grounded flavours from the leaf.

The result is a matcha that is confident and full-bodied, with a rich aroma that fills the bowl before the first sip. For those who find lighter matcha too subtle, this is the blend that answers.

• Best for: Usucha, matcha lattes, those who enjoy bold roasted depth over delicate sweetness
  
• Cultivar: Yabukita, Yutakamidori, Fujimidori & Saemidori
• Harvest: First harvest, 2026
• Style: Bold, roasted, full-bodied
  
• Finish: Warm, lingering, richly aromatic
  

Dairy-Free, Gluten-Free, GMO-Free, Sugar-Free, Vegan, and Vegetarian.

A note on packaging: Tin and pouch colours may vary. Colours are assigned at random and cannot be selected at this time.

*Please note that the image is for reference purposes only. The actual colour may vary slightly due to differences in the seasonal batch.

Why Signature Blend?

Yame matcha is known the world over for producing green teas of uncommon depth: sweeter, rounder, and more complex than most other Japanese regions. But within Yame's range, there exists a bolder expression: one where the natural firing process pushes further, coaxing out roasted, nutty compounds that give the matcha a distinctive warmth and weight. This is that expression.

This Signature Blend was crafted specifically for matcha drinkers who want something more grounded, more present in the cup. It performs exceptionally as a traditional usucha, where its roasted richness can be fully appreciated, and stands up boldly in lattes, where its depth of character carries cleanly through milk without being muted.

2026 first harvest: the first and finest picking of the season

This blend is crafted exclusively from the 2026 first harvest, the season's first flush of young leaves, prized for their heightened sweetness, deeper green pigment, and higher L-theanine content.

Yabukita

Japan's most established cultivar, the structural backbone of the blend. Delivers a fresh, grassy character, structured umami, and the clean astringency that gives this matcha its confident edge.

Yutakamidori

Japan's second most planted cultivar, known for its deep colour, strong umami, and rich body. It adds the weight and density that makes this blend feel full and present in the cup.

Saemidori

Smooth, sweet, and low in bitterness, the softening influence in the blend. Saemidori rounds the finish and prevents the boldness from tipping into harshness, keeping the cup clean and balanced.

Fujimidori

A cultivar grown in Yame, selected by our producer for the particular aromatic depth it contributes to the blend, adding to the warm, roasted character that defines this matcha.

How to Prepare

Usucha – Light & Frothy (1 Serve)

• Sift 2g (1 tsp) of matcha into a warm bowl.
• Add 60ml of water heated to 70°C.
• Whisk briskly in a zig-zag motion until a fine froth forms on top.

Koicha – Bold & Velvety (1 Serve)

• Sift 4g (2 tsp) of matcha into a warm bowl.
• Add 20ml of water (70°C) and knead with your whisk until smooth.
• Add another 20ml and whisk until thick and silky.

The Golden Matcha Ratio

• Base Ratio (4:40): 4g matcha + 40ml hot water (70°C)
• Hot Matcha Latte (200 ml): 4g matcha + 40ml hot water (70°C) + 160ml milk
• Iced Matcha Latte (300 ml): 6g matcha + 60ml hot water (70°C) + 240ml milk

*Whisk matcha with hot water before adding cold milk.

It is best to use our Bamboo Matcha Whisk and Glass Bowl with Spout.

Ingredients

Ceremonial-grade green tea fine powder

Character

• Thickness: Medium to full, substantial and present
  
• Umami: Rich and savoury, woven through the body
  
• Vegetal notes: Subdued, giving way to roasted and nutty character
  
• Astringency: Present and structured, clean on the finish
  

Origin

Yame, Fukuoka, Japan