



MATCHA YUKIMI | Japanese Ceremonial Matcha Powder
Japanese Ceremonial Matcha Powder “Yukimi”
Most matcha is green. Yukimi is noticeably lighter. The saekari cultivar produces a pale powder with a milky, near-sweet flavour and almost no astringency - unusual even among ceremonial grades. It's the matcha people reach for when they want something gentle rather than intense.
Production region: Shizuoka, Japan.
Cultivar: Saekari.
Harvest: first harvest (ichibancha), spring.
Processing method: traditional stone-milled powder.
Taste profile:
Umami & Richness 🍃🍃🍃🍃🍃Sweetness 🍃🍃🍃🍃🍃Aroma 🍃🍃🍃🍃🍃Brightness 🍃🍃🍃🍃🍃Astringency 🍃🍃🍃🍃🍃
Bitterness 🍃🍃🍃🍃🍃
Best for: · drinking straight · slow mornings · gifting
Brewing tips:
- Sift 2 g matcha into a bowl (chawan);
- Add 60-70 ml warm water (70 °C)
-
Avoid boiling water - it ruins the delicate flavor;
- Use bamboo whisk (chasen) to mix in M/W motion;
- Whisk until a fine, smooth foam appears;
- Enjoy straight or with plant-based milk as a latte;
- Drink immediately after preparation.
More tips about Matcha brewing: read our article
More tips about Matcha processing: read our article
Servings: 2 g powder per cup.
Storage: Store in a cool, dark, dry place. Keep refrigerated after opening.
Shelf life: Best before date on the label. Once opened, consume within 6 months.
Origin & Quality Assurance:
- Grown, harvested, and packed in Japan – directly at the source for guaranteed authenticity.
- Fresh-lock packaging – sealed in premium aluminum foil pouches to preserve aroma, nutrients, and flavor.
- Best before date printed on each package – always visible for full transparency on freshness.
- Shipped in original packaging – no repacking, ensuring you receive the tea exactly as it leaves Japan.
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