Yamamasa-Koyamaen Kyoto Premium Uji Matcha

Official rival of Marukyu-Koyamaen, Yamamasa-Koyamaen is a premium Japanese tea company that has been manufacturing high-quality tea since the end of the Edo period (1603-1868)! This tea plantation hails from the famous Uji region of Kyoto, famed for its top-quality matcha. The tea artisans at Yamamasa-Koyamaen do not rely on the use of machines, but treat tea production as an art by utilizing centuries-old wisdom and their own inner sensibilities. By doing so, they are able to create sensational blends with the ideal color, aroma, flavor, and texture that millions of people around the world enjoy. Join the elite society of Japanese tea aficionados today by trying a cup of Yamamasa-Koyamaen tea!

The clear waters of the Uji and Kizu Rivers in the southern part of Kyoto are key to the signature Uji matcha flavor. Twenty days before the picking season in May, the fields are covered with reeds, straw, and cheesecloth to shield them from the sunlight. This process creates the rich aroma, flavor, and vibrant green color of matcha. The newly-picked leaves are then processed at the Yamamasa-Koyamaen factory into tencha (the leaves used to make matcha). They are then steamed and dried in a brick-drying oven. After that, the fibrous stems and veins are removed, leaving only the flesh of the leaf. This is then stored in a refrigerator at  -10℃. Once the leaves have properly matured, they are mixed into different blends to ensure a consistent quality throughout the year. Finally, they are ground into a fine powder, the matcha the world enjoys so much!

With matcha there are thick and thin types. The higher-grade thick teas tend to have a stronger, more bitter, and astringent taste, but they can be brewed into a thin tea to mellow it out. The lower-grade thin teas can only be brewed as a thin tea. Each Yamamasa-Koyamaen matcha is labeled as a thick or thin tea.