Product Information

Yamamasa Koyamaen's Matcha Yomo no Kaori is a very pleasant, mild, sweet, creamy matcha, with more body than Matcha Samidori, which is one rank lower. The rich creaminess and lightness lingers in the mouth for a long time. Use water at 80-85°C, as higher temperatures can make the tea taste more bitter. Tea name "Yomo no kaori": "Yomo" refers to the four directions: east, west, north, south, front, back, left, right. Shiho. Here and there. "Kaori" means a good smell, a fragrance. "Shiho no Kaoru" means a good fragrance that drifts from all directions. [Matcha] Uji Yamamasa Koyamaen Yomonokaori 150g (light tea) POWDER Matcha Green Tea/Uji Yamamasa Koyamaen/Ogurayama150g [Additive-free] Yamamasa Koyamaen's classic light tea!

How to prepare matcha 1. Preparation of tools and matcha Warm the tea bowl with hot water. Warm the tea whisk with hot water as well to soften it. Put 1.5g of matcha into the tea bowl (1.5 scoops or 1 teaspoon). Sifting through a tea strainer will prevent lumps and make it easier to prepare. Tips If you don't have a matcha bowl, you can use a cafe au lait bowl or a small bowl-shaped container instead. When pouring matcha into a warm tea bowl, be careful not to leave any water on it as it will get wet and harden. 2. Pour hot water Pour about 70ml of hot water cooled to about 80℃ into the tea bowl containing the matcha. Tips Pour a small amount of hot water first, lightly knead with the tea whisk, then pour hot water and prepare the tea to prevent lumps. Each time you transfer hot water to a different container, the temperature will drop by about 8℃ to 10℃. Use this as a guide for cooling the water. 3. Whisk with a tea whisk Stir the tea whisk up and down quickly for about 15 seconds, drawing an m shape. Once a nice foam has formed, smooth the foam with the tip of the tea whisk and it's done. Tips The trick is to hold the bowl firmly with your hand and quickly shake the tea whisk using your wrist. Storage method [Before opening] Refrigeration/freezing is effective for maintaining freshness only before opening. However, cold matcha absorbs moisture from the room and deteriorates rapidly, so be sure to return it to room temperature before opening. [After opening] Freshness is important for matcha. After opening, store in a cool, dark place and drink as soon as possible. Refrigeration is also effective for sealing and storing for the medium to long term, but if you take it out and put it back in frequently, there is a risk of it absorbing moisture and odors from inside and outside the refrigerator, so we recommend purchasing the amount that suits your use and storing it at room temperature without putting it in the refrigerator and using it up as soon as possible. Handling matcha (lumps) Matcha is dried thoroughly and ground finely to ensure its quality, which means it is prone to static electricity, and if brewed as is, it may become lumpy. Another reason is that the matcha sinks under its own weight during storage. We recommend sifting it through a matcha sieve or tea strainer just before brewing, as this will allow for smooth, well-brewed tea.

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