Yamamasa Koyamaen Tennouzan

Premium Koicha & Usucha Matcha from Uji, Kyoto

Tennouzan (天王山) represents the pinnacle of Yamamasa Koyamaen’s blending expertise. Milled in Uji, Kyoto, this top-tier matcha is crafted specifically for the rigorous demands of koicha (thick tea), delivering a profoundly rich, umami-dense profile with an absolute absence of astringency.

Whether prepared as a dense paste for a traditional ceremony or whisked into a remarkably sweet usucha (thin tea), Tennouzan offers a flawless expression of Uji craftsmanship, designed for anyone seeking the ultimate bowl of matcha at home.

Flavor Profile

In the bowl, Tennouzan whips into a deep, electric emerald foam. On the palate, it is entirely devoid of bitterness. The profile is anchored by an intense, savory umami and a lingering natural sweetness. The mouthfeel is noticeably thick and velvety, coating the palate and leaving a long, elegant finish that lingers well after the final sip.

Traditional Heritage Blend (Gogumi)

Unlike single-cultivar teas, Tennouzan is a master blend (gogumi). Yamamasa Koyamaen’s tea appraisers select the highest-grade, first-flush spring leaves from their finest shaded estates in the Uji region. By carefully balancing these specific harvests, they maintain Tennouzan's signature rich, sweet profile year after year—a strictly guarded proprietary technique refined over generations of merchant history.

Best For

Tennouzan is an exceptionally high-grade matcha, perfectly suited to:

• Koicha (thick tea)
• Premium usucha (thin tea)
• Elevated daily tea rituals
• Straight matcha preparations (hot or iced)

Because of its deep natural sweetness and total lack of harshness, we highly recommend enjoying Tennouzan straight with water to fully experience its complex flavor architecture. It is too delicate for milk-based lattes or culinary applications.

How to Prepare Tennouzan

Koicha (Thick Tea)

You will need:

• 3–4g matcha
• 30–40ml water
• Water at 75–80°C / 167–176°F
• Bamboo whisk (chasen)
• Matcha bowl (chawan)
• Fine mesh sifter

Steps:

1. Sift the matcha into a warmed chawan.
2. Add the hot water.
3. Knead
4. the matcha gently with the whisk in a slow, circular motion until a thick, smooth, paint-like paste forms.
5. Enjoy immediately.

Usucha (Thin Tea)

You will need:

• 1.5–2g matcha
• 60–70ml water
• Water at 75–80°C / 167–176°F
• Bamboo whisk (chasen)
• Matcha bowl (chawan)
• Fine mesh sifter

Steps:

1. Sift the matcha into a warmed chawan.
2. Add the hot water.
3. Whisk briskly in a W or M motion until a dense, fine layer of froth forms.
4. Enjoy immediately.

Product Details

• Product: Tennouzan Matcha (天王山)
• Producer: Yamamasa Koyamaen
• Origin: Uji, Kyoto, Japan
• Cultivars: Proprietary Heritage Blend (Gogumi)
• Type: Master blend
• Harvest: First Flush / Spring
• Preparation: Koicha and Usucha

Storage

Store tightly sealed in a cool, dry place away from direct sunlight, heat, moisture, and strong odors. Minimize exposure to air to preserve the delicate aromatic compounds and vibrant color of the milled leaf.