Yame No. 89 Matcha, 70g

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.

Yame sits in the mountains of Fukuoka Prefecture in southern Japan. The region accounts for less than 3% of Japan's total tea production but has built its entire identity around award-winning, high-grade matcha. Sharp day-night temperature swings, mountain fog, and the nutrient-rich soil of the Chikugo River valley encourage slower growth and deeper flavor concentration.

The result is matcha with a distinctly smooth, rounded character: deep umami, mellow sweetness, a subtle nuttiness, and a clean finish with quiet complexity.

A cultivar is the specific variety of tea plant. Think of it the way you'd think of a grape in wine. Single cultivar matcha comes from one variety only, unblended, which means the flavor is a direct reflection of that plant and where it was grown.

Yabukita is Japan's most widely grown tea cultivar and a classic expression of Japanese green tea. Known for its balance and versatility, it offers a smooth, approachable profile with gentle umami, soft sweetness, and a clean finish. A natural choice for daily drinking.

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.

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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