Matcha Kudasai - Premium Yame Matcha NUTTI 100g

Name: Matcha Kudasai - Premium Yame Matcha NUTTI 100g
Brand: Yorokobi Australia
Price: 68.00 AUD
Availability: InStock

Matcha Kudasai - Premium Yame Matcha NUTTI 100g

In stock

$68.00 AUD

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14 Day Returns

If you change your mind after receiving the goods, and would like to return them, please make sure that:

the goods were purchased in the last 14 days
the goods are in their original packaging
you have contacted us with photos of the goods to be returned, and we have acknowledged that we are happy to process the return for you

If you would like to organise a return, please contact us at gday@yorokobi.com.au.

"The delivery was incredibly fast, the packaging was flawless and well-protected. The items themselves exceeded expectations—better than the pictures and of excellent quality! Thank you!" - Anita H

Period: Second & Third Flush (Roasted)
Origin: Yame, Fukuoka, Japan
Cultivar: Blend
Product of Japan

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Description

A leafy green matcha with a warm, nutty aroma and creamy body.
Low in bitterness with soft roasted notes, NUTTI is comforting and rich - perfect for matcha lattes, desserts, and baking, where it turns silky, mellow, and deeply satisfying.

Tasting Notes:

Rich · Nutty · Creamy · Soft Umami

Recommended Use

Latte Grade: Highly recommended for milk drinks, smoothies, and desserts
Culinary: Excellent for baking and recipes that highlight roasted, nutty tones

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

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.