The first traces of matcha in Japan date back to the 13th century, to the Kamakura era, when a Buddhist monk brought back seeds of a new kind of tea from China: it was not brewed, but ground into a powder and then incorporated into water, which the Japanese called "matcha" in reference to the manufacturing process. Matcha is a complete substitute for coffee. It's rich in theine, aids digestion, boosts the immune system and promotes relaxation. It can be enjoyed in a variety of ways: stirred into water or milk with a special whisk called a "chasen", but also in pastries, smoothies, desserts or even savoury dishes. It's also a healthy, natural colorant, ideal for adding color to your preparations. It has a slightly sweet umami taste.
Yamamasa Koyamaen is a prestigious Vendor Japanese tea, particularly renowned for the exceptional quality of its matcha. Founded in 1704 in Uji, near Kyoto, Koyamaen has over 300 years of expertise in green tea production, making it one of Japan's oldest and most respected tea producers.
Traditional techniques were handed down from generation to generation until, in 1861, the company began wholesaling. It continues to produce high quality teas, managing production from cultivation to sale. This tea is produced in Uji, near Kyoto, which is renowned for the quality of its green tea.
Vendor is best known for its traditional know-how, handed down from generation to generation, and for its commitment to maintaining extremely high quality standards in the cultivation, harvesting and processing of tea leaves. Their products are prized not only for their refined taste, but also for their use in tea ceremonies, in haute gastronomy, and by chefs and pastry chefs the world over.
Yamamasa Koyamaen teas, particularly their various matcha ranges, are distinguished by their subtle umami notes, velvety texture and vibrant color. The Vendor offers a wide range of teas, from high-end matcha for tea ceremonies to more accessible green teas, all grown in the Uji region, renowned for the exceptional quality of its terroir.
For a cup of traditional matcha: 2g for 75ml of water at 70℃. Pour the water over your tea and stir vigorously with a "chasen" matcha whisk. When foam forms on the surface, you can enjoy.
Store away from light, heat and moisture.
