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Yamamasa Koyamaen - Ogurayama
Yamamasa Koyamaen - Ogurayama
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ogurayama matcha by yamamasa koyamaen
ogurayama is a premium ceremonial matcha from yamamasa koyamaen, crafted for those who appreciate a deeper and more refined japanese tea experience. inspired by the beauty of ogura mountain in kyoto, this matcha reflects the elegance, tranquillity, and rich tea heritage of the uji region.
carefully produced in uji, kyoto, ogurayama showcases the exceptional quality of finely selected tea leaves with a beautifully layered flavour profile. it offers a luxurious balance of rich umami, natural sweetness, and gentle bitterness, creating a smooth and full-bodied cup with a lingering finish.
compared to more approachable ceremonial matchas, ogurayama presents greater depth and complexity, with a richer aroma and a more pronounced umami character. prepared as traditional usucha, it reveals a vibrant colour, silky texture, and refined aftertaste. its bold yet elegant profile also makes it a beautiful choice for premium matcha lattes where the tea flavour remains distinct and satisfying.
ogurayama is a matcha for slow moments — a choice for those who want to experience the artistry, tradition, and craftsmanship behind authentic japanese ceremonial tea.
flavour
rich and sophisticated with deep umami, natural sweetness, and a smooth creamy texture. notes of fresh greens, delicate seaweed, subtle nuttiness, and a long-lasting elegant finish.
best for
traditional usucha, premium matcha lattes, tea ceremonies, and experienced matcha drinkers seeking a more complex ceremonial matcha experience.
origin & production
producer: yamamasa koyamaen
origin: uji, kyoto, japan
yamamasa koyamaen has been preserving the tradition of uji tea craftsmanship for over a century, carefully selecting and processing tea leaves to create high-quality japanese matcha known for its balance, aroma, and depth.
ogurayama is made from carefully cultivated tea leaves that are shaded before harvest to enhance their vibrant colour, smooth texture, and rich umami. the leaves are then slowly stone-ground into a fine powder, protecting the delicate aroma and complex flavour characteristics of premium ceremonial matcha.
the name
ogurayama (小倉山) refers to ogura mountain in kyoto, a place celebrated in japanese culture for its natural beauty and seasonal scenery. the name evokes a sense of elegance and calm, reflecting the refined and timeless character of this matcha.
storage
store in a cool, dark place away from heat, light, and humidity. seal tightly after each use to preserve freshness. for the best flavour and aroma, consume within one month after opening.
ingredients: 100% japanese green tea
origin: uji, kyoto, japan
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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.