Yagumo

Yagumo Matcha – Kitagawa Hanbee, Uji, Kyoto

Yagumo Matcha is a premium ceremonial-grade tea by Kitagawa Hanbee, masterfully produced in Uji, Kyoto. Celebrated for its natural sweetness and elegant fragrance, Yagumo is exceptionally well-suited for koicha (thick tea), while still offering a luxurious and refined experience as usucha (thin tea).

Its smooth mouthfeel, gentle umami, and lingering sweetness reflect the craftsmanship and heritage of Uji’s finest tea-making traditions. Whether for formal tea ceremony or everyday mindfulness, Yagumo brings harmony and depth to every bowl.

Tasting Notes:

• Naturally sweet, even when prepared as koicha

• Rich aroma and fragrance

• Exceptionally smooth and mellow on the palate

How to Prepare:

For Usucha (薄茶 – Thin Tea):

1. Sift 1–2g (about 1/2 tsp) of matcha into a tea bowl.

2. Add 60–70ml (2–2.5 oz) of hot water at ~75–80°C (167–176°F).

3. Whisk briskly in a zigzag motion using a chasen (bamboo whisk) until a fine foam appears.

4. Enjoy immediately.

For Koicha (濃茶 – Thick Tea):

1. Sift 3–4g (approx. 1 tsp) of matcha into a bowl.

2. Add 30–40ml (1–1.5 oz) of hot water at ~70–75°C (158–167°F).

3. Slowly knead with a chasen until the matcha is thick, smooth, and glossy without foam.

4. Sip slowly to savor the depth and umami.