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Yamamasa Koyamaen - Matsukaze
Yamamasa Koyamaen - Matsukaze
(dispatched from Sydney within 1-2 business days)
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Origin: Kyoto Prefecture, Japan
A bold yet approachable usucha that offers fresh, tender green flavours with a subtle astringency and a gentle creamy finish. For the best balance, prepare with water at 80–85°C, as higher temperatures can bring out more pronounced astringency.
The meaning of Matsukaze 「松風」
The name Matsukaze combines the words “pine” (松) and “wind” (風). In Japanese tea ceremony, the gentle sound of water boiling in the kettle is traditionally compared to the sound of wind moving through a pine forest — a quiet, evocative moment that inspired the name.
Flavour profile
- Umami: ★★★☆☆
- Bitterness: ★★☆☆☆
- Astringency: ★★☆☆☆
- Sweetness: ★★☆☆☆
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your ultimate matcha guide
how to make latte
to prepare a matcha latte, sift 4g of matcha into a bowl, then add 50ml of hot water (around 75°c). whisk in a quick “M” motion with a chasen (bamboo matcha whisk) until smooth and slightly frothy. add 120ml of milk, sweetener of your choice, and finish with ice if you prefer it chilled
how to make usucha (thin tea)
to prepare an usucha (thin tea), sift 2g of matcha into a bowl, then add 50ml of hot water (around 75°c). whisk in a quick “M” motion with a chasen (bamboo matcha whisk) until smooth and lightly frothy. enjoy it warm, or serve it over ice if preffered.
how to keep your matcha fresh
store matcha in an airtight container to protect it from air, moisture, and odours. after opening, keep it in a cool, dark place away from heat and direct sunlight.