YAMATO FUJI - Matcha 30g
Grown In The Shadows
Some peaks are known for their height. Mt. Nukaitake, or Yamato Fuji as locals call it, is known for what grows in its shadow. Here, mist lingers, light moves slowly, and on Yusando Farm in the Yamato Highlands, the leaves take their time.
- Serving Size: 2 g (approx. 15 serves per tin)
- Natural Farm - No fertilisers or pesticides
- Yamato Highlands, Nara Japan
- Cultivar: Gokou & Zairai
Product Details
Processing: Fresh, stone-ground
Tasting Notes: A clear, aroma with a smooth, lingering sweetness and a calming umami finish — matcha that connects you with nature.
Cultivation: A curated blend of two distinct Japanese tea plants: Gokou, a premium cultivar developed in the Uji region and prized for its natural sweetness and vivid color, and Zairai, wild, native heritage tea trees grown from seed rather than grafted stock. Together, they draw nutrients slowly from rich soil, their leaves nurtured with care through the growing season. Once harvested, the leaves are meticulously processed into tencha and stone-ground into a fine, vibrant matcha — a blend that pairs Gokou's refined sweetness with the deeper, more complex character of Zairai's heritage trees.
Philosophy: Following the Natural Agriculture philosophy, the family-run farm grows tea without pesticides or fertiliser, only mountain soil, rain, and sunshine are utilised.
Key Ingredients
Matcha (Green Tea Powder) (100%). Contains no known allergens.
How To Prepare
What you'll need
- Bamboo whisk (chasen) or milk frother
- Matcha bowl (chawen) or wide cup
- Fine sifter/strainer
- Water at 60°C
Steps
- Sift 2g matcha into the bowl.
- Add 10-20ml of 60°C water and whisk into a smooth paste.
- Top up 60°C water to 40-80ml total.
- Whisk briskly in a "W"/"M" motion for 30 seconds until frothy.
- For a hot matcha, pour over steamed or milk (dairy or plant-based). For a cold matcha, pour over cold milk and ice. Sweeten to taste — same quality, creamier finish.