Yame No. 89 Matcha, 20g
Yame No. 89 is a first-harvest, single cultivar matcha from a family-run tea farm in Yame, Japan. Traditionally stone-milled and shade-grown, it is smooth, layered, and quietly complex, with notes of cocoa, avocado, toasted grain, and a softly nutty, lingering umami finish.
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First Harvest
Yame, Japan
Stone-Milled
Yabukita
Harvest: First Harvest vs. Ceremonial Grade?
First harvest refers to the earliest picking of the tea season, after the tea bushes have been carefully shaded for about 4 weeks. This shading process helps deepen the color, soften the flavor, and increase L-theanine, the amino acid associated with matcha’s calm, focused energy. The youngest leaves from this first picking are prized for their smooth texture, natural sweetness, and concentrated character.
“Ceremonial grade” is often used to suggest quality, but it is not an official or regulated standard in Japan or the United States. Because there is no governing definition, the phrase can appear on a wide range of matcha, from truly exceptional powders to lower-quality blends with added sugar and flavors.
At Muracha, we choose to be more specific. Our matcha is selected for the qualities that actually matter: origin, harvest, shade-growing, stone milling, and a flavor profile with real depth.
Terroir: Yame, Japan
Cultivar: Yabukita
Milling: Stone-Milled
Stone milling is a centuries-old practice where dried tencha leaves pass slowly between two granite wheels. The low-heat process keeps L-theanine and chlorophyll intact, the compounds responsible for matcha's calm focus and vivid green color. A single stone mill produces roughly 40g of matcha per hour.
Storage & Freshness
Our tins are designed with a double-lid closure: a soft-close outer lid and an inner airtight seal to help protect the color, aroma, and flavor of your matcha.
For daily use, keep your tin tightly closed and stored in a cool, dry place away from direct sunlight, heat, and moisture. For longer storage, keep unopened or less-frequently used tins in the refrigerator. Allow the tin to come to room temperature before opening to help prevent condensation.
When stored properly, unopened matcha can last up to one year. Once opened, matcha is best enjoyed within 60 to 90 days.
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As seen in
Hands Behind the Harvest
Yame No. 89 is a single-estate release from a family-run tea farm in Yame, Japan, where matcha has been cultivated across generations.
The woman behind our first release began nurturing the fields at 19 and still oversees each harvest at 89 years old. Today, her family carries the work forward with the same patience, precision, and care.
Yame No. 89 reflects the region’s legacy and the craftsmanship of the people behind it.
COUNTER SCENES
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Preparation Guide
