N° 01 · Tasting Notes
Umami broth, sweet seaweed, a long mineral finish.
Steep · 60°C2 min
N° 01
Yame Gyokuro
First Flush
¥4,200 / 50g
Add →Region
Uji, Kyoto
Tea / Matcha / N° 02
Uji Matcha
Ceremonial Grade · Stone-milled, single first-harvest
¥5,800 · 30G TIN
Cultivar
Samidori
Harvest
March 2026
Whisk
2g · 70°C · 60ml
Caffeine
Medium-High
Yield
15 bowls / tin
A deep emerald bowl with a vivid foam — sweet on the lip, vegetal in the middle, with the faintest cocoa edge in the finish. Stone-milled in single 40-gram batches by a Uji mill that has not changed wheels in sixty years.
Drink usucha (thin) in the morning, koicha (thick) in the afternoon. Either way: whisk with intent, drink without it.
- 01 · Sift2g into chawan
- 02 · Water60ml · 70°C
- 03 · WhiskChasen · W-pattern · 20 sec
- 04 · FinishCentre the foam, lift, drink
The first-harvest leaves are shaded under reed canopies for 24 days, then steamed, de-stemmed and tencha-cut before stone-milling at low rotation. Our 30g tins are filled to order and rested for two weeks before they leave the Kyoto storeroom.
All orders ship from Kyoto on Tuesdays in unbleached kraft paper. Standard ¥800 · free over ¥10,000. International EMS available at checkout.
— Stone-mill, slow. Whisk, slow. The morning will wait. — Hina W.
