Sourced from the renowned Hoshino subregion — the heartland of Yame’s most celebrated tea terroir — Wabi Yame Kirari Premium Usucha Matcha is crafted from the distinctive Kirari 31 cultivar and shaded for 28 days prior to harvest. The misty mountainous climate of Hoshino enhances amino acid development while preserving aromatic precision and an intensely vibrant emerald color. This expression from Yame carries an unmatchable elegance and depth that defines the region’s finest teas.
The body reveals an unparalleled creamy nose with extraordinary complexity. Profound, layered umaminess unfolds seamlessly, enriched by notes of white chocolate and a delicate hint of cacao bean, beautifully balanced with fresh vegetal tones and subtle floral lift. The texture is smooth and luminous, with naturally low bitterness and a long, refined finish that speaks to the mastery of Hoshino cultivation.
Designed for premium Usucha preparation enjoyed in its pure traditional form, it also performs exceptionally in high-end matcha barista creations, refined cold brews, and the finest matcha-based desserts — delivering structural elegance, aromatic sophistication, and the unmistakable character of Yame’s prestigious Hoshino terroir
| Size | 100g |
|---|
How to make usucha matcha
2-4g
50-60ml
80-85C
1. Cold Brew Matcha (Recommended Signature Method)
This matcha is especially well suited for cold brewing, allowing its functional benefits to shine with a smooth, refreshing taste.
You will need:
2–4 g sifted matcha
100–150 ml icy cold water
Shaker bottle or jar with lid
Method:
Sift 2–4 g of matcha into a shaker or jar.
Add 100–150 ml of icy cold water.
Close tightly and shake vigorously for 10–15 seconds.
Drink immediately.
Why this works:
Cold brewing keeps bitterness low, softens catechins, and delivers a clean balance of caffeine, L-theanine, catechins, and other functional compounds—all clearly expressed in the cup.
Usucha (Hot Preparation – Base for Latte)
This classic preparation highlights balance and works beautifully as a pure Usucha or latte base.
You will need:
2–4 g sifted matcha
50–60 ml hot water (80–85°C)
Chasen (bamboo whisk) or milk frother
Method:
Sift 2–4 g of matcha into a bowl or cup.
Add 50–60 ml of water heated to 80–85°C.
Whisk briskly using a zigzag (M or W) motion until smooth and lightly frothy.
Enjoy as Usucha, or top up with hot or cold milk of your choice to create a latte.
د.إ280.00
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