Our matcha comes from different regions across Japan 🇯🇵

A little idea of Yamachi’s preference: We love a nutty matcha! You might notice a little nuttiness across our selections, even though each one has its own character.

Note that there isn't only one way to prepare your tea. The way you switch up recipes, changes how you experience it and make it your own. Here's how we like to prepare ours:

Before anything else, we always do the paste method :)

Classic Matcha/Hojicha Latte
- Sift 3g of Matcha/Hojicha into a bowl
- Add in 10g of Hot Water and mix into a smooth paste
— Add 20-30g more Hot Water and whisk until silky
— In a glass with ice, add in 90g of milk (we love oatside or so good's barista oat) and slowly pour in your freshly whisked cha!

Usucha (thin tea)
- Sift 2g of matcha into a bowl
- Add 10g of water and mix into a smooth paste
- Add in 50g more of water and whisk

Koicha (thick tea)
- Sift 4g of matcha into a bowl
- Add 20g of water and whisk until smooth
— Add in 30g more of water

*Your hot water must not go beyond 75-80˚C

Matcha is best kept away from heat, light, air, odors, and humidity.

After opening, make sure your tin or pouch is sealed tightly. Opened or not, matcha is best kept in the fridge to help preserve its freshness. Please, please, bring it back to room temp before opening the cointainer to avoid moisture especially if you kept it in a really cold spot.

Best consumed while it's vibrant and fresh!