Origin: Yame City, Fukuoka Prefecture Japan Cultivar: Okumidori, Saemidori, Asahi, Samidori, Ujihikari Elevation: 200-400 meters Harvest: April and May 2021
Yame teas are said to be reminiscent of refreshing and invigorating mountain forestry air. Yame Hoshino Matcha is produced with a signature roast (referred to as roka). This creates a rich fragrance with tasting notes of dark chocolate and toasted hazelnut balanced with deep umami in this Yame selection. There are different levels of roka found in tencha and the matcha made from tencha. Yame tea leaves grow in mountainous conditions and develop strong leaves with more fiber compared to other matcha regions. The Hoshino tea masters developed their own signature roka roast profile for their tea that transforms fibers, starches and pectins in the mountain leaves to a sweet, aromatic roast unique to their brand.
Many prestigious Matcha brands sell aged vintage blends. Some tea lovers like the matured, mellow sweetness and settled character after a year or more of aging. At Hoshino, the head tea maker, Mr. Yamaguchi-San, a 10th level master tea assessor, believes that Japanese tea should be consumed as quickly as possible after it is harvested from the tea garden. This is why we are featuring this matcha from this current vintage spring crop. The Hoshino matcha is deeply satisfying and one-of-a-kind, top quality Seiju grade from the Yame Hoshino brand tea makers.
Origin
Yame, Japan
Description
Origin: Yame City, Fukuoka Prefecture Japan Cultivar: Okumidori, Saemidori, Asahi, Samidori, Ujihikari Elevation: 200-400 meters Harvest: April and May 2021
Yame teas are said to be reminiscent of refreshing and invigorating mountain forestry air. Yame Hoshino Matcha is produced with a signature roast (referred to as roka). This creates a rich fragrance with tasting notes of dark chocolate and toasted hazelnut balanced with deep umami in this Yame selection. There are different levels of roka found in tencha and the matcha made from tencha. Yame tea leaves grow in mountainous conditions and develop strong leaves with more fiber compared to other matcha regions. The Hoshino tea masters developed their own signature roka roast profile for their tea that transforms fibers, starches and pectins in the mountain leaves to a sweet, aromatic roast unique to their brand.
Many prestigious Matcha brands sell aged vintage blends. Some tea lovers like the matured, mellow sweetness and settled character after a year or more of aging. At Hoshino, the head tea maker, Mr. Yamaguchi-San, a 10th level master tea assessor, believes that Japanese tea should be consumed as quickly as possible after it is harvested from the tea garden. This is why we are featuring this matcha from this current vintage spring crop. The Hoshino matcha is deeply satisfying and one-of-a-kind, top quality Seiju grade from the Yame Hoshino brand tea makers.
Tasting Notes
dark chocolate aroma, toasted hazelnut, deep umami sweetness and gentle roka
Ingredients
Green tea
Traditional Preparation
Sift 1 tsp (2g) into a chawan Add 2.5 oz (75ml) water at 170°F (75°C) Use a chasen to whip into a smooth, rich foam
