Premium Ceremonial Matcha (Tsuyuhikari Cultivar)

Description

Cherished for its vibrant green colour, refined freshness, and balanced taste, Tsuyuhikari is a single-cultivar ceremonial matcha from Yame, Fukuoka that beautifully reflects the finesse of the region's tea fields. Its name means dew light in Japanese: bright, clean, and quietly luminous. The cup lives up to it.

It opens with a fresh, green aroma, lightly citrusy, softly floral, before revealing a smooth, sweet palate with gentle umami that never overpowers. The finish is clean and quietly elegant, leaving a delicate sweetness that lingers long after the last sip. For those who find most matchas too heavy or too bitter, Tsuyuhikari is the answer.

• Best for: Usucha, daily rituals, those who prefer light, floral, and refreshing matcha
• Cultivar: 100% Tsuyuhikari (single cultivar)
• Style: Light, floral, refreshingly sweet
• Finish: Clean, elegant, delicately sweet

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

As a natural single-cultivar matcha, each harvest may show slight differences in texture, taste, or colour. These variations reflect the climate of the season — proof of authenticity, never a compromise in quality.

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

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

Why Tsuyuhikari Cultivar?

Tsuyuhikari, meaning dew light, is a hybrid of Yabukita and Asatsuyu, inheriting the structural clarity and freshness of Yabukita and the natural sweetness and aromatic depth of Asatsuyu. The result is a cultivar that is expressive and refined, producing matcha with a character that is immediately distinctive and endlessly easy to drink.

Grown in Yame, Fukuoka, one of Japan's most celebrated tea regions, this Tsuyuhikari develops its vibrant green colour, delicate floral notes, and natural sweetness from the mineral-rich soils and careful shading practices the region is known for. It is a matcha that rewards those who appreciate subtlety, where the pleasure is not in boldness, but in refinement.

Tsuyuhikari vs Other Cultivars

• Less Bitter: Compared to Kanayamidori and Okumidori, Tsuyuhikari offers a much milder bitterness, making it more approachable for new matcha drinkers.
• More Floral Notes: Unlike the robust umami flavour of Saemidori, Tsuyuhikari has a gentle floral hint that adds a unique depth to its taste.
• Balanced Sweetness: While Seimei provides a well-rounded flavour, Tsuyuhikari leans more towards a lighter, sweeter profile, ideal for those who enjoy a delicate tea experience.
• Classic and Smooth: Compared to Okumidori, Tsuyuhikari has a slightly lighter and smoother taste, with a touch more sweetness, making it a perfect choice for those who appreciate a refined, elegant matcha.

Note: This comparison is based on general perceptions and can vary depending on individual taste preferences. 

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

• Sweet
• Vegetal
• Umami

Origin

Yame, Fukuoka, Japan