Matcha Kudasai - Premium Culinary Yame Matcha TSUGI 100g

Final Batch Note
TSUGI is retiring as we simplify our matcha range. This final batch comes in a simple 30g pouch instead of a tin and is available while stock lasts.

Period: Second Flush
Origin: Yame, Fukuoka, Japan
Cultivar: Blend (Sencha)
Product of Japan

---------------------------------------------

Description 

With a light green-yellow hue and a soft, candy-like aroma, TSUGI carries a gentle balance of brightness and bitterness.
This low-moisture, powdered sencha matcha has a clean and grassy flavour when whisked straight, and becomes nutty, creamy, and well-rounded when blended with milk or sweetness.
Perfect for matcha lattes, smoothies, and baking.

Tasting Notes: 

Bright · Grassy · Balanced Bitterness

Recommended Use

• Latte Grade: Ideal for milk drinks, smoothies, and desserts
  Culinary: Great for recipes that benefit from a fresh, slightly robust matcha flavour

Preparation

Use 2 – 4 g (≈ 2 - 4 chasaku) of matcha.
Whisk with 75 – 80 °C water until frothy.
Add milk (dairy, oat, or soy) to taste.

Ingredients

100% Japanese matcha powder

Storage

Store in a cool, dry place away from light and moisture.
Refrigeration is recommended even before opening.

• Keeps for 1 - 2 years in fridge, longer in freezer
• If stored at room temperature, colour and taste may change within 3 – 4 months
• Avoid strong-smelling items - matcha absorbs odours easily

About Tencha & Sencha

Tencha is the shaded tea leaf used to make premium matcha. Grown under cover for several weeks before harvest, it develops rich L-theanine, creating a naturally sweet, umami-rich flavour and vibrant green hue. After steaming and drying, tencha is stone-ground into fine powder to become matcha.

Sencha, on the other hand, is typically grown under full sun and brewed as loose-leaf tea, giving it a brighter, more astringent taste.
However, our Sencha Matcha is made by finely grinding sencha leaves into powder - allowing you to enjoy its clean, refreshing green-tea flavour in the same easy-to-use matcha form.

A little about matcha from Yame, Kyushu

Yame is located in southern Fukuoka, on Japan’s Kyushu island.
It’s a region surrounded by mountains, clean rivers, and morning mist, creating ideal conditions for high-quality tea. The fog and temperature difference between day and night help tea plants develop rich amino acids (L-theanine) - the source of umami and natural sweetness.

Yame matcha is prized for its smooth, mellow taste and low bitterness, compared to matcha from other regions like Uji or Shizuoka.

Its high L-theanine content gives it a rounded, savoury flavour and creamy mouthfeel that even beginners can enjoy straight or in lattes.

Because of the region’s fertile volcanic soil and careful shading methods, Yame matcha has a deep, vivid green hue and fresh grassy aroma.

The colour stays bright even in milk drinks - making it ideal for matcha lattes and desserts that look as good as they taste.