Tsuyuhikari (Yame)

TSUYUHIKARI (Yame)

Type: Single Cultivar
Grade: First Harvest Matcha
Cultivar: Tsuyuhikari
Origin: Yame, Fukuoka, Japan

About This Matcha

TSUYUHIKARI is a single-cultivar matcha made entirely from the Tsuyuhikari variety, grown in Yame, Fukuoka—one of Japan’s most established tea-producing regions. Yame’s climate and terrain support steady leaf development, allowing cultivars like Tsuyuhikari to develop structure, depth, and aromatic clarity.

Tsuyuhikari is known for its natural sweetness and relatively low bitterness, often producing a balanced yet expressive profile. When processed as matcha and left unblended, it tends to highlight creaminess, nutty undertones, and a grounded green tea character.

Unlike blends—which are designed for balance and repeatability—single cultivar matcha reflects the specific interaction between one cultivar, one place, and one harvest. This matcha is offered without blending or adjustment, allowing Tsuyuhikari from Yame to show its character as shaped by local growing conditions.

Single cultivar matcha is typically more expensive due to smaller production volumes and limited flexibility compared to blends. This does not imply superiority—only greater specificity.

Experience

Creamy and bold on the palate, with nutty undertones and grassy freshness.
Low bitterness with a smooth, rounded profile.
Experience may vary slightly depending on preparation and water.

Production Details

• Harvest: First harvest

• Harvest Type: Machine-harvested

• Grind Type: Machine milled

• Farming: Conventional

Product Details

• Pure, unsweetened matcha powder

• No preservatives or food coloring

• Fresh and properly stored

• Directly sourced from Japan

Size: 30 g · 50 g
Packaging: Ziplock pouch
Best consumed in: 6 months

Storage & Handling

Seal it tight – Store in an airtight container to protect flavor and aroma. Double-sealing is recommended.

Keep it dark – Use an opaque container to prevent color loss.

Avoid heat – Store in a cool, dry place. If refrigerated, seal well to prevent odor absorption.

Daily portioning – Transfer daily use into a smaller sealed container to reduce exposure.

Preparation

Usucha (Thin Tea)

• 2 g matcha

• 80 ml water (80 °C)
  Adjust water ratio according to your taste preference.

Iced Usucha

• 2 g matcha

• 60 ml water (80 °C)

• Ice
  Adjust water ratio according to your taste preference.