Ushijima Sugi no Kaori – Hoshino matcha | Yame, Fukuoka 30g

Description

ORIGIN & HARVEST TIME

Japan, Yame, Hoshinomura Village

CHARACTER

Hoshino Village is a riverside settlement on the southern Kyushu island, surrounded by forests of Japanese red cedar (Sugi). The warm, woody, resinous, and slightly spicy aroma of the red cedar is absorbed by the tender tea buds, resulting in a matcha sweet, woody, and spicy fragrance, warm, earthy base and a subtle hint of freshness. Compared to matcha from Uji (Kyoto) or Nishio (Aichi), Yame matcha often has a sweeter, creamier taste profile with a thicker body.

Yame matcha, produced in Yame, Fukuoka Prefecture, is one of the most highly regarded and expensive matcha varieties in Japan. This is due to a combination of ideal growing conditions, expert craftsmanship, and strict quality control. Yame matcha is produced in small batches compared to mass-market matcha, making it rarer and more expensive. It often competes in Japanese tea competitions, with many winning top prizes, which raises its prestige. 

DOSAGE & BREWING GUIDELINE

To prepare it use two scoops – chashaku – of about 2-3g of tea,  whisk in a large teacup (chawan), with the bamboo stirrer (chasen) until frothy and completely mixed. The final result must be creamy and frothy, with a thick layer of jade foam on top! Water should be 60 °C, 100 ml