Matcha

Yabukita Matcha (Inkyo)

Yabukita matcha from the Inkyo garden.

¥ 4,500 Tax included

Net weight

SHIPPING & DELIVERY

Delivery: 5–7 days / DHL or Japan Post

Customs duties: payable on arrival / follow your shipment with the tracking number

Returns: accepted within 7 days of arrival for unopened, unused items only

OUR TEA STORY

Two Fields, One Matcha

Tea from the Uji region falls into two types: yamacha, grown in the mountains, and hamacha, grown on the sandy riverbanks. Yuyadani in Ujitawara, the birthplace of sencha, has long been known as the yamacha area with the finest aroma.

This matcha comes from two Yabukita tea fields in Yuyadani. The first is Inkyo in Nanamawari, a field of about 500㎡ whose bushes are rooted in Tertiary strata from the Cenozoic era. The second is Kuromamezaka in Shimonishidani, a field of about 800㎡ handed down from the Nagatani Ihachi family, descendants of Nagatani Soen. It takes in the full morning sun, while the land blocks the afternoon sun. It recalls the “sunny cliffs, shaded woods” that the Tang-dynasty writer Lu Yu called ideal in The Classic of Tea, and it is known for its especially fine aroma.

Both fields are grown without chemical fertilizers. Pesticide use is reduced at Inkyo, and none is used at Kuromamezaka.

Fertilizer No chemical fertilizers

Pesticides Reduced

HOW TO BREW

Whisk briskly with water that has cooled a little.
Too hot and the bitterness rises; too cool and the foam will not form finely.

Infusion	TEMPERATURE	WATER	Matcha	Whisking time	TASTING NOTES
Usucha, one serving	80℃	60ml	2g	15 sec	Umami and gentle bitterness overlap

Water amount, temperature and time are guidelines. Adjust them to your taste.

For a smooth bowl

Sift the matcha through a tea strainer first. Fill the bowl with hot water to warm it, dip the whisk tips, then discard the water and wipe the bowl dry. Add the matcha, pour in the water, and whisk briskly back and forth in small strokes.

For koicha, use 4g to 30ml and knead rather than whisk.

About water

With hard water, matcha will not foam finely and the taste turns sharp. Use soft or low-mineral drinking water; hardness of 50 mg/L or less is the guide.