Matcha Kudasai - Premium Culinary Yame Matcha HINATA 100g

Matcha Kudasai - Premium Culinary Yame Matcha HINATA 100gPeriod: Fourth Flush Origin: Yame, Fukuoka, Japan Cultivar: Blend (Tencha) Product of Japan Description Smooth, gentle, and low in bitterness with almost no astringency. HINATA has notes reminiscent of ice cream and a soft rice like aroma, balanced by a mild green tea taste and subtle grain undertones. Its creamy and mellow profile makes it perfect for lattes and desserts that call for a lighter, soothing matcha flavour. Tasting Notes: Mild Creamy

Period: Fourth Flush
Origin: Yame, Fukuoka, Japan
Cultivar: Blend (Tencha)
Product of Japan

---------------------------------------------

Description 

Smooth, gentle, and low in bitterness with almost no astringency.
HINATA has notes reminiscent of ice cream and a soft rice-like aroma, balanced by a mild green-tea taste and subtle grain undertones.
Its creamy and mellow profile makes it perfect for lattes and desserts that call for a lighter, soothing matcha flavour.

Tasting Notes: 

Mild · Creamy · Rice-Like Aroma · Soft Umami

Recommended Use

• Latte Grade: Ideal for milk drinks, smoothies, and desserts
• Culinary: Great for gentle, creamy recipes that don’t need strong bitterness
  

Preparation

Use 2 – 4 g (≈ 2 - 4 chasaku) of matcha.
Whisk with 75 – 80 °C water until frothy.
Add milk (dairy, oat, or soy) to taste.

Ingredients

100% Japanese matcha powder

Storage

Store in a cool, dry place away from light and moisture.
Refrigeration is recommended even before opening.

• Keeps for 1 - 2 years in fridge, longer in freezer
• If stored at room temperature, colour and taste may change within 3 – 4 months
• Avoid strong-smelling items - matcha absorbs odours easily

About Tencha & Sencha

Tencha is the shaded tea leaf used to make premium matcha. Grown under cover for several weeks before harvest, it develops rich L-theanine, creating a naturally sweet, umami-rich flavour and vibrant green hue. After steaming and drying, tencha is stone-ground into fine powder to become matcha.

Sencha, on the other hand, is typically grown under full sun and brewed as loose-leaf tea, giving it a brighter, more astringent taste.
However, our Sencha Matcha is made by finely grinding sencha leaves into powder - allowing you to enjoy its clean, refreshing green-tea flavour in the same easy-to-use matcha form.

A little about matcha from Yame, Kyushu

Yame is located in southern Fukuoka, on Japan’s Kyushu island.
It’s a region surrounded by mountains, clean rivers, and morning mist, creating ideal conditions for high-quality tea. The fog and temperature difference between day and night help tea plants develop rich amino acids (L-theanine) - the source of umami and natural sweetness.

Yame matcha is prized for its smooth, mellow taste and low bitterness, compared to matcha from other regions like Uji or Shizuoka.

Its high L-theanine content gives it a rounded, savoury flavour and creamy mouthfeel that even beginners can enjoy straight or in lattes.

Because of the region’s fertile volcanic soil and careful shading methods, Yame matcha has a deep, vivid green hue and fresh grassy aroma.

The colour stays bright even in milk drinks - making it ideal for matcha lattes and desserts that look as good as they taste.