Matcha Yame no Miyabi
Japanese matcha from our cafés
## Premium Japanese matcha from the first spring harvest, which we use in our cafés. It features a rich, smooth taste with minimal astringency and a distinct sweetness. Perfect for traditional whisking as well as a velvety Matcha Latte.
| Category: | Coffee Specialties |
|---|---|
| Cultivar: | Okumidori, Yabukita |
| Region: | Hoshino, Yame, prefektura Fukuoka |
| Harvest: | Ichibancha (spring) 2025 |
| Quantity: | 30 g |
(Mon–Fri: 7:30–15:30)
We were looking for a matcha that would be delicate enough for traditional preparation, but at the same time bold enough not to get lost when combined with milk. And this is our new discovery. This matcha offers a beautifully balanced body, an intense green color, and a creamy profile with minimal bitterness. It perfectly complements our offering, and we believe you will fall in love with it just as we have behind our bars.
Sweet Taste and Endless Versatility
This matcha is incredibly smooth on the palate. Although it can be prepared as a classic pure whisked tea (where it may show a slightly more robust, rougher character), its main strength lies in its versatility:
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Matcha Latte & Drinks: Its full-bodied flavor cuts perfectly through the texture of milk (both dairy and plant-based).
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Cocktails and Refreshments: It works great in summer and alcoholic drinks.
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Culinary Partner: Thanks to its intensity, it is ideal for baking, cooking, or making proper homemade ice cream, giving it a beautiful color and flavor.
Terroir Hoshino and Ichibancha Spring Harvest
The tea comes from the village of Hoshino, located in the mountainous Yame region of Fukuoka Prefecture—a place with ideal conditions for growing the finest shade-grown teas.
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Ichibancha (Spring): The leaves were harvested during the first spring flush, when the tea plant retains the most nutrients, amino acids, and natural sweetness after winter.
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Okumidori and Yabukita Cultivars: Proven Japanese cultivars that give the tea a deep umami body, consistency, and a vibrant color.
Recipes from the Rebel Hideout
How to make our iconic Matcha Latte:
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Take 2 g of matcha and whisk it thoroughly (ideally with a bamboo chasen whisk or a milk frother) into 38 g of warm water (careful, max. 80 °C, so you don't burn the tea).
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Add 10 g of simple syrup (1:1 ratio), or 5 g of sugar.
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Top up with approximately 200 ml of perfectly frothed warm milk.
Recommended recipe for alternative preparation (infusion style):
If you want to experiment with a larger volume or a different serving style:
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Ratio: 8 g of matcha / 500 ml of water
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Water temperature: 70 °C
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1st infusion: 90 seconds
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2nd infusion: 3 minutes
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