YUKIRO Premium Ceremonial Matcha

*NOTE: Our retail teas are currently not available for purchase until February 2025. Our only offerings at the moment are our 1kg bags, which you can purchase here.

Matcha recommended for:

• Koicha (strong thick tea)
• Usucha (traditional Matcha tea)
• Cold Brew Matcha

YUKIRO is our finest Ceremonial Grade Uji Matcha. 

Produced in small batches from young and tender leaves that lack of any astringent flavours, YUKIRO brews a gentle and sweet liquor that slowly unveils a surprising complexity: initial fresh notes of young peas and green sprouts give way to a nutty and savoury profile with a lasting Umami finish. 

We are proud to be offering this delicious artisanal Matcha blended in collaboration with Mr. Morita Haruhide - a highly respected Kyoto Tea Master and Blender that has been awarded countless titles and appraisals, including a 9th level Tea Master dan that is held by only a handful of Japanese.

We suggest brewing our YUKIRO with a ratio of 2g Matcha to 60ml of water for a rich and intense brew that fully expresses the subtle and complex flavours of this Matcha.

We tested the L-Theanine levels of this Matcha, which shows an outstanding count of 26.7 mg/g (6x higher than average commercial-grade Matcha). Tested by APAF Australian Proteome Analysis Facility at Macquarie University.

• Flavour profile: Sweet and balanced, with floral, nutty and savoury undertones and a long Umami finish.
• Harvest & Growth: 1st harvest (spring) / shade-grown for 30 days / hand-picked
• Origin: Grown and stone-milled in Uji, Kyoto.

*Packaging info: our Biophotonic Glass jar makes a great reusable, airtight, light-proof and eco-friendly container to store our Matcha. Once your initial 30g batch runs out, simply purchase our 30g Refill Bags to top up your jar (read more about the light-blocking properties of this jar below).

Storage: Seal package immediately after use and store in a cool dry place, away from sunlight, moisture, and strong odours.

Preparing this Matcha using our Chasen Bamboo Whisk would allow optimal aeration and mixing of the powder, creating a smoother and creamier brew.

For more specifications on all our grades please refer to our Grades Chart.

Packaging: Biophotonic glass, also known as Miron or Violet glass, is a type of deeply coloured, almost opaque glass that naturally filters the spectrum of visible sunlight, only allowing through Infra-Red and UVA light, or ‘violet’ light. Because of its natural ability to block light, Biophotonic glass protects precious contents from perishing in sunlight, increasing their shelf life and effectiveness.

Related Collections:

• Matcha Sets and Tools
• Matcha Bowls
• Ceremonial Matcha
• Culinary Matcha

Usucha (traditional Matcha tea)

1. Sift 2g of Matcha into a bowl
2. Wet with 20ml of 80°C water and knead into a paste using a Bamboo Whisk
3. Add more water (50ml) and briskly whisk back and forth until a fine layer of froth forms on the top.
4. Drink immediately.

Koicha (thick Matcha tea): 

1. Sift 4g of Matcha into a bowl
2. Add 30-40ml of 80°C water and knead into a paste using a Bamboo Whisk
3. Adjust consistency to taste and consume as is, without whisking into a frothy brew.
4. Upon sipping, roll the liquor around the palate to allow a full appreciation of its subtle and complex notes.

Coldbrew Iced Matcha

1. Sift 2g of Matcha into a shaker filled with 250ml of water
2. Add sweetness (optional) and shake well.
3. Place a few ice cubes into a glass and pour your Matcha over ice.
4. Enjoy your Coldbrew Iced Matcha.