MATCHA YUKIMI | Japanese Ceremonial Matcha Powder

Japanese Ceremonial Matcha Powder “Yukimi” Most matcha is green. Yukimi is noticeably lighter. The saekari cultivar produces a pale powder with a milky, near-sweet flavour and almost no astringency - unusual even among ceremonial grades. It's the matcha people reach for when they want something gentle rather than intense. Production region: Shizuoka, Japan. Cultivar: Saekari. Harvest: first harvest (ichibancha), spring. Processing method: traditional stone-milled powder. Taste profile: Umami & Richness 🍃🍃🍃🍃🍃Sweetness 🍃🍃🍃🍃🍃Aroma 🍃🍃🍃🍃🍃Brightness 🍃🍃🍃🍃🍃Astringency 🍃🍃🍃🍃🍃 Bitterness 🍃🍃🍃🍃🍃 Best for: · drinking straight · slow mornings · gifting Brewing tips: Sift 2 g matcha into a bowl (chawan); Add 60-70 ml warm water (70 °C) Avoid boiling water - it ruins the delicate flavor; Use bamboo whisk (chasen) to mix in M/W motion; Whisk until a fine, smooth foam appears; Enjoy straight or with plant-based milk as a latte; Drink immediately after preparation. More tips about Matcha brewing: read our article More tips about Matcha processing: read our article Servings: 2 g powder per cup. Storage: Store in a cool, dark, dry place. Keep refrigerated after opening. Shelf life: Best before date on the label. Once opened, consume within 6 months. Origin & Quality Assurance: Grown, harvested, and packed in Japan – directly at the source for guaranteed authenticity. Fresh-lock packaging – sealed in premium aluminum foil pouches to preserve aroma, nutrients, and flavor. Best before date printed on each package – always visible for full transparency on freshness. Shipped in original packaging – no repacking, ensuring you receive the tea exactly as it leaves Japan.