Tea & Matcha Guides

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.

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

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.