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Whiskee Matcha

(Pre-Order) Yamamasa Koyamaen - Matsukaze 100g (bag)

(Pre-Order) Yamamasa Koyamaen - Matsukaze 100g (bag)

$90.00
$90.00
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!!! PLEASE NOTE: This is a pre-order product, stock will arrive at the end of October. 

Brand: Yamamasa Koyamaen
Origin: Uji, Kyoto
Flavour Notes: Gentle umami with a smooth, mellow body and light astringency. Suppressed bitterness allows the subtle sweetness and refined vegetal finish to shine, making it easy to drink and refreshing.
Recommended Use: An entry-level ceremonial-grade matcha, best enjoyed as usucha (thin tea) for a balanced daily ritual. Its approachable profile also makes it versatile for lattes or light culinary use, perfect for those discovering the classic taste of Uji matcha.

How to store your matcha

Matcha is delicate and loves a cool, dark, and dry environment. To keep it fresh and vibrant:

  • Keep it airtight – Always reseal the container tightly after use to prevent exposure to air and moisture.
  • Store in a cool, dry place – A pantry or cupboard away from sunlight and heat is ideal.
  • For long-term freshness – Once opened, matcha is best enjoyed within 1–2 months. If you're not using it daily, you can store it in the fridge to help preserve its flavor and color — just make sure it's sealed tight to prevent condensation.
  • Avoid strong odors – Matcha easily absorbs surrounding smells, so keep it away from spices or fragrant items.

Properly stored, your matcha will stay fresh, vibrant, and delicious — just the way it should be. 🍵

Classic Matcha Recipe

Ingredients

  • 1 tsp (1–2g) matcha powder
  • 70–80 ml hot water (80–85°C / 176–185°F)

Tools

  • Chawan (matcha bowl)
  • Chasen (bamboo whisk)
  • Sifter (optional but recommended)

Instructions

  1. Sift your matcha into the bowl to remove clumps and ensure a smooth texture.
  2. Heat water to about 80–85°C (not boiling!) — too hot and you’ll scorch the tea.
  3. Add water to the matcha.
  4. Whisk in a zig-zag (M or W shape) using your chasen until you get a frothy, even layer of bubbles.
  5. Sip & enjoy immediately.

Ice Matcha Latte Recipe

Ingredients
• 1–1.5 tsp (approx. 3–4g) matcha
• 40ml hot water (80–85°C)
• 120–150ml milk of your choice
• Sweetener (optional)
• Ice

Instructions

  1. Sift the matcha through a fine sieve to remove clumps.
  2. Whisk or froth the matcha with 40ml of hot water until smooth and lightly foamy.
  3. Fill a glass with ice, then pour in your preferred milk.
  4. Pour the matcha over the milk to create a layered look — stir before sipping.
  5. Add sweetener if desired, and enjoy!
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