OCHAMURA - YAME MATCHA "Tsuyuhikari"

$42.00 USD

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Made with 100% single-origin "Tsuyuhikari" tea leaves

With a pure and gentle taste like morning dew,
"Tsuyuhikari" is made from high-quality tea leaves grown in the natural surroundings of Yame.

This single-origin matcha is characterized by its gorgeous aroma and soft sweetness.The variety has very little astringency and is recommended for those drinking matcha for the first time.The aroma that spreads softly the moment you put it in your mouth and the refreshing aftertaste that lingers are impressive.

It has a particularly strong aroma and goes well with matcha lattes and sweets.

Smoothness: ★★★★☆

Aroma: ★★★★★

Sweetness: ★★★★☆

Astringency: ★☆☆☆☆

Taste: ★★★☆☆

*Notes regarding product delivery:

Available Quantities

30g In Stock

premium matcha for your home cafe

Matcha Preparation Guide

Usucha (thin tea) is the most common way to prepare matcha. Follow these steps to make a perfect bowl of traditional matcha.

Prepare Your Tools

Gather your matcha bowl (chawan), bamboo whisk (chasen), bamboo scoop (chashaku), and high-quality matcha powder.

Warm the Bowl

Pour hot water into the bowl to warm it. Discard the water and dry the bowl with a clean cloth.

Measure the Matcha

Using the bamboo scoop, measure 1.5-2 scoops (about 2g) of matcha powder into the bowl.

Add Water

Add about 70ml (2.5oz) of hot water (80°C/175°F, not boiling) to the bowl.

Whisk the Matcha

Using the bamboo whisk, whisk the matcha in a 'W' or 'M' motion rapidly until frothy. The goal is to create a smooth, frothy top with no lumps.

Tips for Perfect Usucha

Sift the matcha powder before whisking to avoid clumps.
Use water that is hot but not boiling (80°C/175°F) to preserve the delicate flavors.
Whisk until you see a fine foam with small bubbles for the best texture and taste.

A matcha latte combines the earthy flavor of matcha with the creamy sweetness of milk. Here's how to make a delicious matcha latte at home.

Prepare the Matcha

Sift 1-2 teaspoons of matcha powder into a cup or bowl to remove any clumps.

Add Hot Water

Add 30ml (1oz) of hot water (80°C/175°F) to the matcha powder.

Whisk the Matcha

Whisk vigorously in a zigzag motion until the matcha is fully dissolved and slightly frothy.

Heat and Froth the Milk

Heat 240ml (8oz) of milk (dairy or plant-based) until steaming. Froth the milk using a milk frother, whisk, or by shaking in a jar.

Combine and Serve

Pour the frothed milk over the matcha mixture. Add sweetener if desired. Enjoy hot or pour over ice for an iced matcha latte.

Tips for Perfect Matcha Latte

For a sweeter latte, add honey, maple syrup, or vanilla syrup before adding the milk.
Oat milk and almond milk work great for dairy-free alternatives.
For an iced version, use cold milk and pour over ice after mixing the matcha with hot water.