Tea & Matcha Guides

Best Matcha Starter Kit: 3 Essential Tools Every Beginner Needs

by B2C Yamasan on Jul 31 2026

If you're just getting started with matcha, you might feel overwhelmed by the variety of tools available. The good news? You don't need a full tea ceremony setup to enjoy authentic Japanese matcha at home. In fact, a proper matcha starter kit is surprisingly simple. With just three essential tools, anyone can prepare smooth, delicious matcha—no experience required. In this guide, we'll walk through: The 3 must-have matcha tools How to choose beginner-friendly options And the best matcha sets worth buying right now What Is a Matcha Set? A matcha set (also called a matcha starter kit) includes the basic tools needed to prepare matcha the traditional way. While advanced tea ceremony sets can include many items, beginners only need a few essentials to get started. The 3 Essential Matcha Tools for Beginners 1. Matcha Bowl (Chawan) The matcha bowl, or chawan, is where you prepare and drink your matcha. For beginners, choosing the right shape makes a big difference. Recommended types: Flat bowl (Hirachawan) – Easy whisking, especially for beginners Rice bowl shape – More familiar, stable, and easy to handle Why it matters: A wide bowl gives you enough space to whisk properly, helping create a smooth and creamy texture. Matcha Tea Bowl -MS15 2. Bamboo Whisk (Chasen) The chasen is the most important tool in your matcha set. It's what creates the signature fine foam and smooth mouthfeel of matcha. Beginner recommendation: Go for a 100-prong chasen (standard type) Why 100 prongs? Creates better foam Easier to control Ideal balance between performance and durability Without a proper whisk, matcha can turn out clumpy and bitter—so this is not the place to cut corners. Bamboo matcha tea whisk (100 prongs) 3. Matcha Powder (Ceremonial Grade) Not all matcha is the same. For drinking, always choose ceremonial-grade matcha, not culinary grade. Why? Less bitterness Naturally smooth and slightly sweet Better for beginners Culinary matcha is designed for baking and cooking, so it tends to be more astringent when consumed as tea. Ceremonial Grade Matcha How to Choose the Best Matcha Starter Set When selecting a matcha set, keep these points in mind: ✔ Beginner-friendly design Look for tools that are easy to use and maintain. ✔ Consistent quality Avoid extremely cheap sets with poor whisk craftsmanship or low-grade matcha. ✔ Good value for money A well-balanced set doesn't have to be expensive—but it should last. Top 3 Matcha Sets for Beginners (Carefully Selected) Now that you know the basics, here are three highly recommended matcha starter kits. We've selected options that balance: Ease of use Quality Design Value 1. Traditional Matcha Starter Set Great for beginners who value aesthetics and ease. Includes chawan, chasen, and premium matcha Ideal for daily rituals Balanced flavor and texture Yuzu White Matcha Bowl Set 2. Stylish Matcha Set Great for beginners who value aesthetics and ease. Beautiful design for Instagram-worthy moments Easy-to-use bowl and whisk Perfect as a gift Sakura Mini Matcha Set Why Start Making Matcha at Home? Making matcha at home is more than just a trend—it's a lifestyle upgrade. Benefits include: Rich in antioxidants Calm, focused energy (thanks to L-theanine) A relaxing daily ritual Plus, once you have your matcha tools, it's far more cost-effective than buying matcha drinks every day. Final Thoughts Starting your matcha journey doesn't have to be complicated. With just: A matcha bowl A bamboo whisk And quality matcha powder You're ready to enjoy authentic matcha anytime at home. If you're unsure where to begin, choosing a well-balanced matcha starter kit is the easiest and most reliable option.

Tea & Matcha Guides

Discover Japanese Green Tea: A Beginner’s Guide to Matcha, Gyokuro, Sencha and More

by B2C Yamasan on Jul 30 2026

Japan is home to many varieties of green tea, each with its own unique cultivation method, flavor profile, and cultural significance. From the luxurious sweetness of Gyokuro to the roasted aroma of Hojicha, Japanese teas offer a wide spectrum of tastes and experiences. Below is an introduction to some of the most popular types of Japanese tea. Gyokuro (玉露) Gyokuro is considered one of the highest grades of Japanese green tea. It is cultivated using a special shading method that enhances its sweetness and rich umami flavor. About 20 days before harvest, the tea plants are shaded from sunlight using straw mats or special cloth. By limiting sunlight, the conversion of amino acids (such as theanine) into catechins is suppressed. As a result, Gyokuro develops a deep umami taste with very little bitterness. Gyokuro is also known for its distinctive aroma called "Ooika" (covered aroma), often described as slightly reminiscent of seaweed. Kabusecha (かぶせ茶) Kabusecha is another shaded green tea, but the shading period is shorter than Gyokuro, typically around one week. During this time, the tea plants are covered with straw mats or cloth to reduce sunlight. This process produces tea leaves with a deep green color, mild bitterness, and a rich umami flavor. Kabusecha can be considered a balance between Gyokuro and Sencha, combining sweetness with the refreshing qualities of regular green tea. Sencha (煎茶) Sencha is the most commonly consumed tea in Japan and represents the classic Japanese green tea experience. After the tea leaves are harvested, they are quickly steamed or heated to stop oxidation, making them a non-fermented tea. The leaves are then rolled and dried to preserve their flavor. Sencha offers a refreshing taste with a balance of umami, mild bitterness, and grassy aroma, making it a daily favorite for many Japanese households. Sencha Green Tea First-harvest Sencha Sakura Sencha Fukamushi Sencha (深蒸し煎茶) Fukamushi Sencha, or deep-steamed green tea, is a variation of Sencha. The tea leaves are steamed about twice as long as regular Sencha, which breaks the leaves into smaller particles. This results in a tea with: A richer green color Fuller flavor Less bitterness Because the leaves are finely broken, more of the tea's beneficial components are released into the cup. Fukamushi Green Tea (Loose Leaf) Kukicha (茎茶) Kukicha, also known as stem tea, is made from the stems of young tea shoots that are separated during the finishing process of Gyokuro or Sencha production. This tea has a light, refreshing aroma and natural sweetness. Stems from high-grade teas, such as Gyokuro, are especially prized and are often called Karigane. Organic Kukicha Tea Matcha (抹茶) Matcha is a powdered green tea made by grinding tencha leaves using a traditional stone mill. Unlike other teas, where the leaves are steeped and discarded, matcha is consumed entirely, allowing you to enjoy all of the nutrients from the tea leaves. Matcha is widely known for its use in the Japanese tea ceremony, but today it is also popular in: Lattes Desserts Sweets Modern cuisine High-quality matcha for thick tea (Koicha) traditionally uses leaves from older tea plants, while modern cultivation focuses on suitable cultivars such as Samidori, Gokou, Asahi, and Yabukita. Organic Ceremonial Grade Matcha Official Online Exclusive Matcha More Matcha Hojicha (ほうじ茶) Hojicha is a roasted green tea made by roasting Sencha, Bancha, or Kukicha at high temperatures. The roasting process gives Hojicha its distinctive: Toasty aroma Warm brown color Low bitterness Because roasting reduces caffeine content, Hojicha is often enjoyed by children and older adults, and it is commonly served in the evening. Hojicha Tea Organic Hojicha Powder Hojicha Latte Powder Genmaicha (玄米茶) Genmaicha is a blend of green tea (Sencha or Bancha) and roasted brown rice. The roasted rice gives the tea a pleasant nutty aroma, while the green tea adds freshness and light bitterness. Since the amount of tea leaves is reduced, Genmaicha also contains less caffeine, making it a gentle and easy-to-drink tea for people of all ages. Genmaicha Green Tea ✨ Discover the diversity of Japanese tea and find your favorite flavor. From the refined sweetness of Gyokuro to the comforting aroma of Hojicha, each tea reflects the craftsmanship and tradition of Japanese tea culture.

Tea & Matcha Guides

How to Drink Matcha: Traditional & Modern Ways to Enjoy It

by B2C Yamasan on Jul 30 2026

Matcha has been enjoyed in Japan for centuries, from quiet tea ceremonies to bustling modern cafés. But there's more than one "correct" way to drink it — the right method depends on the occasion, the grade of matcha, and your own personal taste. Below, we walk through both the traditional whisking method and popular modern ways to enjoy matcha at home. The Traditional Way: Whisking a Bowl of Matcha The traditional method, practiced in the Japanese tea ceremony, involves whisking matcha powder directly with hot water using a bamboo whisk (chasen). This preparation highlights the pure, unfiltered flavor of the tea. What You'll Need Matcha bowl (chawan) Bamboo whisk (chasen) Matcha scoop (chashaku) or a teaspoon A fine sifter Ceremonial grade matcha powder Step-by-Step Sift the matcha. Sift about 2g of matcha into the bowl to remove clumps and ensure a smooth texture. Add a small amount of hot water. Pour in roughly 40ml of hot water (around 80°C / 176°F — never boiling, as it can scorch the tea) and gently work it into a paste. Add the remaining water. Pour in another 60ml of hot water. Whisk briskly. Using quick "M" or "W" motions with your wrist, whisk for 20–40 seconds until a fine layer of foam forms on the surface. Enjoy immediately. Sip slowly and savor the balance of umami, sweetness, and gentle bitterness. This method is called usucha (thin tea) and is the most common way matcha is prepared. A thicker, more concentrated style called koicha (thick tea) uses roughly double the matcha powder and less water, kneaded rather than whisked, for a richer and more intense flavor traditionally reserved for higher-grade matcha. Ceremonial Grade Matcha Bamboo Whisk (100 Prongs) No Bamboo Whisk? No Problem If you don't have a chasen on hand, you can still enjoy a smooth bowl of matcha using everyday tools: A small milk frother A shaker bottle (shake vigorously for 20–30 seconds) A regular whisk or even a fork in a pinch Mix the matcha with a small amount of water first to form a smooth paste before adding the rest of the liquid — this helps prevent clumping no matter what tool you use. Modern Ways to Enjoy Matcha While the traditional bowl of matcha remains beloved, matcha has also become a favorite ingredient in modern drinks and recipes around the world. 🍵 Matcha Latte (Hot or Iced) Whisk your matcha as usual, then top with steamed milk (hot latte) or pour over ice with cold milk (iced latte). Dairy, oat, soy, and almond milk all work beautifully — the creaminess balances matcha's natural bitterness. 🧊 Iced Matcha (Straight) Whisk matcha with a small amount of hot water until smooth, then pour over ice and top with cold water. Simple, refreshing, and perfect for warm days. 🥤 Matcha Smoothies Blend matcha powder with banana, spinach, yogurt, or plant-based milk for an antioxidant-rich, energizing smoothie. 🍰 Baking & Desserts Culinary-grade matcha holds up well to heat and pairs wonderfully with white chocolate, cream, and butter — perfect for cakes, cookies, and pound cakes. Premium Uji Matcha Latte Powder Pure Matcha Paste Explore All Matcha Choosing the Right Matcha for the Right Method Not all matcha is created equal, and the grade you choose can make a big difference depending on how you plan to enjoy it: Ceremonial grade — Best enjoyed traditionally, on its own with just hot water, to fully appreciate its smooth, low-bitterness flavor. Café / latte grade — A great everyday choice for lattes, smoothies, and iced drinks, where milk and sweeteners balance the flavor. Culinary grade — Ideal for baking, ice cream, and desserts, where a bolder tea flavor is needed to stand out against other ingredients. 🍵 There's No Single "Right" Way to Drink Matcha Whether you prefer the quiet ritual of a traditionally whisked bowl or a creamy iced matcha latte on a busy morning, what matters most is enjoying matcha in a way that fits your lifestyle. Explore our full matcha collection and find your perfect cup.

Tea & Matcha Guides

Understanding YAMASAN Organic Matcha Grades

by B2C Yamasan on Jul 27 2026

Discover our premium matcha from Kyoto and Kagoshima. Each grade is carefully crafted for its specific use—whether it's for tea ceremonies, lattes, or culinary creations. 🍃 Organic Ceremonial Grade Matcha (For Tea Ceremony) Powder Color: Deep and darker green Taste: Creamy and sweet with umami flavor. No bitterness. Cultivar: Sae-midori, Oku-midori Picking Method: 1st harvest only Shop Ceremonial Grade Matcha ヤマサンオーガニックセレモニアルグレード抹茶（茶道用）京都府・鹿児島県産抹茶粉の色：濃く深い緑色味わい：クリーミーで甘く、旨味が感じられる味わい。苦味は一切なし。品種：さえみどり、奥みどり摘み取り方法：一番茶のみ使用 ☕ Organic Cafe / Latte Grade Matcha (For Drinking with Milk or Coffee) Powder Color: Bright green Taste: Light sweetness with a slight bitterness at the end Cultivar: Yabukita, Oku-midori Picking Method: 1st and 2nd harvest mixed. Machine picking Shop Cafe Latte Grade Matcha ヤマサンオーガニックカフェ／ラテグレード抹茶（ミルクやコーヒーと一緒に楽しむ用）粉の色：鮮やかな緑色味わい：最初は軽やかな甘さが感じられ、後味にわずかな苦味あり品種：やぶきた、奥みどり摘み取り方法：一番茶と二番茶をブレンド、機械摘み 🍰 Organic Culinary Grade Matcha (For Baking, Desserts, and Ice Cream) Powder Color: Light green Taste: Sweetness and bitterness with a strong tea aroma Cultivar: Yabukita from Kagoshima Picking Method: 1st and 3rd harvest mixed. Machine picking Shop Culinary Grade Matcha ヤマサンオーガニッククッキンググレード抹茶（お菓子作りやデザート、アイスクリーム用）粉の色：薄い緑色味わい：甘さと苦味がバランスよく、濃いお茶の香り品種：鹿児島県産やぶきた摘み取り方法：一番茶と三番茶をブレンド、機械摘み 🔍 Key Differences Between Matcha Grades Color: 1st harvest leaves have vivid, deep blue-green color, while the 2nd and 3rd harvest leaves have more yellow and a faded color. Aroma: 1st harvest leaves contain a rich, roasted, chocolate-like, or nutty aroma, while the 2nd and 3rd harvest leaves have a weaker aroma and can lose it if improperly stored. Taste: 1st harvest leaves have more sweetness and umami, while 3rd harvest leaves tend to have a lot more bitterness. 色: 一番茶の葉は鮮やかで深い青緑色をしています。二番茶や三番茶は黄色味が強く、色が薄くなります。香り: 一番茶の葉は豊かな香りを持ちます（焙煎のような香り、チョコレートのような香り、ナッツのような香りなど）。二番茶や三番茶の葉は香りが少なくなり、不適切な保存方法では香りが消えてしまうこともあります。味: 一番茶の葉は甘さと旨味が豊富に含まれていますが、三番茶は苦味が多くなります。

Tea & Matcha Guides

What is Matcha? Your Guide to the Green Tea Trend 🌿

by B2C Yamasan on Jul 27 2026

Like many others, you've probably seen a wave of matcha videos circulating on social media. But what exactly is matcha, and how can you enjoy it the right way? At Yamasan Kyoto Uji, we're here to guide you through your perfect matcha experience. What Is Matcha? 🍵 Matcha is a finely ground Japanese green tea powder made from a tea leaf variety called Tencha. Interestingly, all types of Japanese tea—whether it's matcha, sencha, gyokuro, or hojicha—come from the same tea plant. What makes each tea unique is the way the leaves are processed after being picked. To create matcha, Tencha leaves are steamed to stop oxidation and preserve their vibrant color and nutrients. These leaves are then stone-ground into a fine powder, creating the matcha we know and love. Ceremonial vs. Café Grade Matcha – What's the Difference? 🎌 You may have seen matcha labeled as either ceremonial or café grade. While all matcha comes from the same plant, these terms were created to help people better understand the different flavor profiles and ideal uses. Ceremonial Grade Matcha Vivid green with a bluish hue Strong tea aroma (nutty, roasted, or chocolatey) Made from first harvest tea leaves High astringency with subtle sweetness Premium quality, often more expensive Best enjoyed on its own with just hot water (ceremony-style, hence the name!) Café Grade Matcha More yellowish-green in color Milder aroma and flavor Usually made from second or third harvests Lower astringency but more bitterness More affordable and versatile Perfect for lattes, smoothies, or baking How Do You Make Traditional Matcha? 🎥 Want to learn how to prepare matcha the traditional way? Watch our step-by-step tutorial below: Matcha Is About Finding What Works for You ☀️ Remember: there's no right or wrong way to enjoy matcha. Everyone has their own preferences — whether you like it sweet, strong, in a latte, or in a traditional tea bowl. So explore, taste, and most importantly, have fun with your matcha journey! Be sure to check out our full Matcha Range! Explore Full Matcha Range

Tea & Matcha Guides

Matcha Powder vs Hojicha Powder: What’s the Difference?

by B2C Yamasan on Jul 27 2026

If you're exploring authentic Japanese tea for your daily routine, you may be wondering: Matcha or Hojicha? Both are traditional Japanese green teas, but their flavor, caffeine level, and health benefits are very different. Here's a clear guide to help you choose the right one for your lifestyle. What Is Matcha Powder Matcha is made from tencha, a special shade-grown tea leaf cultivated in renowned tea regions like Uji. How Matcha Is Made Tea leaves are steamed Carefully dried Stems and veins are removed Processed into tencha Slowly stone-milled into fine powder Because you consume the entire leaf in powdered form, matcha delivers concentrated nutrients. Nutritional Benefits of Matcha Rich in catechins (powerful antioxidants) Contains L-theanine for calm focus Vitamins A, C, and E Dietary fiber Caffeine Content Approximately 68mg per serving Why Choose Matcha? Supports antioxidant protection Enhances concentration Promotes metabolism Ideal for morning energy With its vibrant green color and umami-rich taste, matcha is perfect for lattes, smoothies, baking, or traditional tea preparation. Exclusive Matcha Matcha Cube What Is Hojicha Powder? Hojicha powder is made from roasted green tea leaves such as: Sencha Bancha Stem tea Unlike matcha, hojicha is roasted at high temperature, which changes its color, flavor, and caffeine content. How Hojicha Is Made Green tea leaves are strongly roasted Then ground into fine powder Nutritional Characteristics Roasting reduces Vitamin C Increases pyrazine, a compound responsible for its nutty aroma May help promote blood circulation Caffeine Content Approximately 20mg per serving Why Choose Hojicha? Low caffeine Gentle on the stomach Naturally relaxing Perfect for evening drinks Hojicha has a warm brown color and a smooth, roasted flavor with natural sweetness and almost no bitterness. Hojicha Tea Organic Hojicha Powder Matcha vs Hojicha: Quick Comparison Feature Matcha Powder Hojicha Powder Raw Material Tencha (shade-grown) Sencha, Bancha, or Stem Tea Processing Steamed & Stone-milled High-temperature Roasted Color Bright Green Warm Brown Flavor Umami, vegetal, rich Nutty, roasted, mild Caffeine ~68mg ~20mg Best For Energy & Focus Relaxation & Evening Tea Which One Should You Choose? Choose matcha powder if you want: Natural energy High antioxidants A vibrant green latte or smoothie Choose hojicha powder if you prefer: Low caffeine A gentle, calming drink A roasted, nutty flavor Many tea lovers actually enjoy both: matcha in the morning for focus, hojicha in the evening to unwind. Shop Matcha Powder Shop Hojicha Products Final Thoughts Both matcha and hojicha are traditional Japanese teas with unique benefits. Whether you're looking for antioxidant-rich energy or a soothing roasted tea experience, understanding their differences helps you make the

Tea & Matcha Guides

Matcha vs Green Tea: What’s the Difference?

by B2C Yamasan on Jul 22 2026

Health BenefitsMatcha vs Green Tea: Key Differences, Benefits, and How to Choose Both matcha and green tea come from the same plant, Camellia sinensis. However, the difference between matcha and green tea lies in how the tea is grown, processed, prepared, and consumed. Matcha is a finely ground powder made from shade-grown tea leaves, while green tea (such as sencha) is made from sun-grown leaves that are brewed in water. These differences result in unique flavors, colors, and nutritional benefits. In this guide, we’ll explain matcha vs green tea in detail so you can understand which tea is right for you. Matcha vs Green Tea: Quick Comparison Category Matcha Green Tea (Sencha) Tea Plant Camellia sinensis Camellia sinensis Cultivation Shade-grown before harvest Grown in full sunlight Processing Stone-ground into fine powder Steamed, rolled, and dried Appearance Bright green powder Needle-shaped tea leaves Preparation Whisked in water Brewed in hot water Taste Rich umami, creamy Fresh, grassy Nutrition Whole leaf consumed Extract only Key Differences Between Matcha and Green Tea 1. Cultivation Method One of the biggest differences between matcha and green tea is the cultivation method. Matcha is made from tea leaves that are shade-grown for about 2–3 weeks before harvest. Farmers cover the tea plants to block sunlight, which increases L-theanine, the amino acid responsible for matcha’s rich umami flavor and vibrant green color. Green tea, such as sencha, is grown in full sunlight. Because of this, the tea develops higher catechin levels, giving it a more refreshing bitterness and grassy aroma. 2. Processing Method The production process is another key difference. Matcha is made from tea leaves called tencha. These leaves are steamed and dried without being rolled. After drying, they are slowly ground with traditional stone mills into a very fine powder. Green tea (especially sencha) undergoes a rolling process after steaming. Rolling shapes the leaves into thin, needle-like forms and helps release flavor during brewing. 3. Flavor and Drinking Experience The taste of matcha and green tea is noticeably different. Matcha has a rich, creamy texture with strong umami and mild bitterness. Because the tea is powdered, the flavor is concentrated and full-bodied. Green tea is lighter and more refreshing, with a delicate balance of sweetness, bitterness, and grassy notes. 4. Nutritional Differences Another important difference between matcha and green tea is how the nutrients are consumed. When drinking matcha, you ingest the entire tea leaf in powdered form. This means you receive higher amounts of nutrients such as: Antioxidants (catechins) L-theanine Vitamin A Vitamin E Dietary fiber Green tea is brewed by steeping leaves in water. As a result, you only consume the extracted compounds that dissolve into the water. Matcha vs Powdered Green Tea Many people confuse matcha with powdered green tea, but they are not the same. Powdered green tea is typically made by grinding regular green tea leaves, such as sencha. Because the leaves are not shade-grown, the flavor, color, and quality are different from authentic matcha. Authentic matcha is always made from shade-grown tencha leaves that are stone-ground into powder. Matcha vs Green Tea: Which Is Better? Choosing between matcha and green tea depends on your preference. Choose matcha if you want: Rich umami More nutrients Creamy texture Choose green tea if you prefer: Light and refreshing Traditional brewing Lower caffeine Both teas are essential parts of Japanese tea culture and offer unique health benefits. ...Recommended Matcha Add to 30g cart Add to 50g cart ...Recommended Green tea Add to 80g cart Add to 80g cart Final Thoughts Although matcha and green tea come from the same plant, their cultivation, processing, flavor, and nutritional profiles are very different. Matcha offers a rich, concentrated tea experience, while green tea provides a light and refreshing beverage enjoyed daily across Japan. Whether you enjoy a bowl of traditional matcha or a cup of freshly brewed green tea, both drinks bring the taste of authentic Japanese tea culture into your home.

Tea & Matcha Guides

How to Make Matcha Latte at Home (Easy Recipe)

by B2C Yamasan on Jul 22 2026

A matcha latte is one of the easiest ways to enjoy authentic Japanese matcha at home. With its rich umami flavor, vibrant green color, and creamy texture, matcha latte has become a favorite drink worldwide. The good news is that you don't need to visit a café to enjoy it — you can easily make a delicious matcha latte in your own kitchen with just a few simple tools. In this guide, we'll show you how to whisk matcha properly and turn it into a smooth homemade matcha latte. What You Need to Prepare Before making matcha, prepare the following tools and ingredients: Ingredients 1.5–2 g matcha powder (about 1 teaspoon) 60–70 ml hot water (around 80°C / 176°F) 150–200 ml milk (dairy or plant-based) Optional: sweetener such as honey, sugar, or maple syrup Tools Matcha bowl (chawan) Bamboo whisk (chasen) Matcha scoop (chashaku) or teaspoon Small sieve (for sifting matcha) Preparing the Tools 1. Soften the Bamboo Whisk Before using the bamboo whisk, pour some warm water into the bowl and soak the tips of the whisk briefly. This step helps soften the bamboo and prevents the delicate prongs from breaking. Afterward, discard the water and wipe the bowl dry. Step-by-Step: How to Whisk Matcha 1. Sift the Matcha Place 1.5–2 g of matcha powder into the bowl using a sieve. Sifting removes clumps and helps create a smoother drink. 2. Add Hot Water Pour 60–70 ml of hot water (about 80°C) into the bowl. Avoid boiling water, as it can make matcha taste bitter. 3. Mix the Matcha Use the whisk to gently stir the matcha at the bottom of the bowl to remove any remaining lumps. 4. Whisk Quickly Hold the whisk vertically and whisk briskly using your wrist. Move the whisk in a quick "M" or "W" motion back and forth until a fine, creamy foam forms on the surface. 5. Finish the Matcha Once the surface is covered with small, delicate bubbles, slowly lift the whisk from the center of the bowl. You now have a perfectly whisked bowl of matcha. Turn It Into a Matcha Latte 1. Heat and froth 150–200 ml of milk. 2. Pour the milk into your whisked matcha. 3. Add sweetener if desired. 4. Stir gently and enjoy your homemade matcha latte. Tips for Making Better Matcha Use the right water temperature The ideal temperature is around 80°C (176°F). Boiling water can destroy matcha's delicate flavor. Whisk using your wrist Instead of stirring in circles, whisk quickly back and forth to create fine foam. Use the right matcha ratio A good balance is 2 g matcha with 60–70 ml water before adding milk. Aim for fine foam The best matcha has a smooth layer of tiny bubbles on top. No Bamboo Whisk? No Problem If you don't have a bamboo whisk, you can still prepare matcha using simple kitchen tools. Try one of these alternatives: A teaspoon in a mug A small milk frother A shake bottle or jar Mix the matcha with a small amount of water first to create a smooth paste, then add the remaining water and milk. Enjoy Authentic Matcha at Home Making matcha at home is simple, relaxing, and rewarding. With high-quality matcha and a little practice, you can enjoy a café-style matcha latte anytime. Whether you prefer it hot, iced, or slightly sweetened, matcha brings the taste of Japanese tea culture right into your home.

Tea & Matcha Guides

Discover Japanese Green Tea: A Beginner’s Guide to Matcha, Gyokuro, Sencha and More

by B2C Yamasan on Jul 07 2026

Japan is home to many varieties of green tea, each with its own unique cultivation method, flavor profile, and cultural significance. From the luxurious sweetness of Gyokuro to the roasted aroma of Hojicha, Japanese teas offer a wide spectrum of tastes and experiences. Below is an introduction to some of the most popular types of Japanese tea. Gyokuro (玉露) Gyokuro is considered one of the highest grades of Japanese green tea. It is cultivated using a special shading method that enhances its sweetness and rich umami flavor. About 20 days before harvest, the tea plants are shaded from sunlight using straw mats or special cloth. By limiting sunlight, the conversion of amino acids (such as theanine) into catechins is suppressed. As a result, Gyokuro develops a deep umami taste with very little bitterness. Gyokuro is also known for its distinctive aroma called “Ooika” (covered aroma), often described as slightly reminiscent of seaweed. Kabusecha (かぶせ茶) Kabusecha is another shaded green tea, but the shading period is shorter than Gyokuro, typically around one week. During this time, the tea plants are covered with straw mats or cloth to reduce sunlight. This process produces tea leaves with a deep green color, mild bitterness, and a rich umami flavor. Kabusecha can be considered a balance between Gyokuro and Sencha, combining sweetness with the refreshing qualities of regular green tea. Sencha (煎茶) Sencha is the most commonly consumed tea in Japan and represents the classic Japanese green tea experience. After the tea leaves are harvested, they are quickly steamed or heated to stop oxidation, making them a non-fermented tea. The leaves are then rolled and dried to preserve their flavor. Sencha offers a refreshing taste with a balance of umami, mild bitterness, and grassy aroma, making it a daily favorite for many Japanese households. Sencha Green Tea First-harvest Sencha Sakura Sencha Fukamushi Sencha (深蒸し煎茶) Fukamushi Sencha, or deep-steamed green tea, is a variation of Sencha. The tea leaves are steamed about twice as long as regular Sencha, which breaks the leaves into smaller particles. This results in a tea with: A richer green color Fuller flavor Less bitterness Because the leaves are finely broken, more of the tea’s beneficial components are released into the cup. Fukamushi Green Tea (Loose Leaf) Kukicha (茎茶) Kukicha, also known as stem tea, is made from the stems of young tea shoots that are separated during the finishing process of Gyokuro or Sencha production. This tea has a light, refreshing aroma and natural sweetness. Stems from high-grade teas, such as Gyokuro, are especially prized and are often called Karigane. Organic Kukicha Tea Matcha (抹茶) Matcha is a powdered green tea made by grinding tencha leaves using a traditional stone mill. Unlike other teas, where the leaves are steeped and discarded, matcha is consumed entirely, allowing you to enjoy all of the nutrients from the tea leaves. Matcha is widely known for its use in the Japanese tea ceremony, but today it is also popular in: Lattes Desserts Sweets Modern cuisine High-quality matcha for thick tea (Koicha) traditionally uses leaves from older tea plants, while modern cultivation focuses on suitable cultivars such as Samidori, Gokou, Asahi, and Yabukita. Organic Ceremonial Grade Matcha Official Online Exclusive Matcha More Matcha Hojicha (ほうじ茶) Hojicha is a roasted green tea made by roasting Sencha, Bancha, or Kukicha at high temperatures. The roasting process gives Hojicha its distinctive: Toasty aroma Warm brown color Low bitterness Because roasting reduces caffeine content, Hojicha is often enjoyed by children and older adults, and it is commonly served in the evening. Hojicha Tea Organic Hojicha Powder Hojicha Latte Powder Genmaicha (玄米茶) Genmaicha is a blend of green tea (Sencha or Bancha) and roasted brown rice. The roasted rice gives the tea a pleasant nutty aroma, while the green tea adds freshness and light bitterness. Since the amount of tea leaves is reduced, Genmaicha also contains less caffeine, making it a gentle and easy-to-drink tea for people of all ages. Genmaicha Green Tea ✨ Discover the diversity of Japanese tea and find your favorite flavor. From the refined sweetness of Gyokuro to the comforting aroma of Hojicha, each tea reflects the craftsmanship and tradition of Japanese tea culture.

Recipes & Product Notes

Hummus with curry dashi stock

by B2C Yamasan on Jul 30 2026

Ingredients(2 serving) Boiled chickpeas 300 g Olive oil (For Finishing) 1 tbsp Curry dashi stock 1 tbsp [A] Olive Oil 1 1/2 tbsp White sesame paste 1 1/2 tbsp Lemon Juice 1 tbsp Salt 1/2 tsp How to Make 1 Separate the chickpeas from the cooking liquid. 2 Put the chickpeas from step 1 into a food processor and whip until they form a paste. Add [A] and blend, then add the broth from step 1 and whip further until smooth. 3 Serve on a plate, drizzle with olive oil and curry stock. Add to cart This is a spiced variation of hummus, the Middle Eastern dip, ideal for use as a snack or dip.

Sauteed Potatoes and Pork in Curry Dashi

by B2C Yamasan on Jul 29 2026

Ingredients(2 serving) Pork 250 g Potato 300 g Pepper A pinch Vegetable oil 1 tbsp Curry dashi stock 1 tsp Soy sauce 1 tbsp Green onion As you like How to Make 1 Brown the pork first, then add the potatoes and fry until evenly coated with oil. 2 Cover and steam over low heat for 2~3 minutes until meat and potatoes are cooked through. 3 Add the curry dashi and soy sauce and saute until well coated. 4 Add B to C and mix. Add to cart This Japanese-style curry-flavored stir-fry pairs wonderfully with rice and drinks, and is a favorite among everyone.

Potato Creamy Soup with Red Miso Powder

by B2C Yamasan on Jul 28 2026

Ingredients(2 serving) Potato 1~2(200 g) Onion 1/4 piece Consommé Soup 150 mL Soy Milk 200 mL Red miso powder 1 tbsp Salt As needed Butter 10 g How to Make 1 Prepare the consommé soup in advance. 2 Cut the potatoes into quarter rounds, and mince onions. After heating the butter, fry the them together over medium heat. 3 After onions became transparent, add the soup and simmer for about 10 minutes. 4 Mash the potatoes, add soy milk and red miso powder, and heat. Adjust the taste with salt and enjoy. Add to cart Other Miso Powders A deeply flavorful soup where the saltiness and umami shine through. Perfect for a cold day. The key is to stop the heat just before boiling, as soy milk and red miso can separate or lose flavor if overheated.