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.