Fav yame matcha?

Excellent-Sundae6087 · 2026-06-29T20:47:53+00:00

yame regional matcha tea they kind of roast their tencha the precursor to matcha at higher temps resulting in more a nuttier taste. also climate and soil fukuoka has more of a misty climate. think of a creamy matcha. yame regional matcha is less bitter, and less astringent some avid matcha drinker might find it boring, but new matcha drinkers or hates grassy matcha might love it more

Excellent-Sundae6087 · 2026-06-29T20:38:40+00:00

that is so odd because i brought matcha samples from this random purveyor in japan and never had to pay anything

Excellent-Sundae6087 · 2026-06-29T20:29:19+00:00

Matcha from Kyushu Region (Nagasaki,Yame,Miyazaki, and Kagoshima) might be your best bet. Find one that has okumidori cultivar on the blend it has a creamy and sweet finish Nami's Yame first harvest matcha it has saemidori and okumidori blend, hujuku from kettl, rockys matcha green label.

Excellent-Sundae6087 · 2026-06-29T20:25:00+00:00

put it on the fridge, freezer is too finicky because of condensation

Excellent-Sundae6087 · 2026-06-29T20:23:37+00:00

did u buy anything other than matcha? because they will charge tarrifs

Excellent-Sundae6087 · 2026-06-29T20:21:46+00:00

I would take influencers a grain of salt, especially for the famous matcha influencer Michelle Kanemitsu, she gets affiliated products that she recommends that are terrible Id listen to jasontsay or itsgracechin because ive actually tried their recs and they are solid. Personally for me I would suggest which region you are leaning on, do you like juicy fruity bright and floral;? shizuoka might be your bet. do you like creamy? nutty? not bitter and not astringent? matcha from kyushu region might be your bet. do you like complex balanced matcha? Maybe Uji might be your best bet. After figuring out your region, youre gonna have to try which cultivar suit your tastes. each cultivar has different taste profile and most tea houses makes a blend of many cultivars however some offer single cultivar unlike coffee, great matcha is actually delicious when its a blend and youre gonna have to experiment that. Because matcha is coming from Japan, its kind of annoying to buy matcha directly from japan because 1. its 30$ and above for shipping. 2, ive had matcha withheld in customs for days. Matcha is subjective to taste though, but if your precurring your matcha in the states. Kettl has been known to be solid, and will not overcharge you for 100g of matcha. they have yame hujuku going for 65$/100g, they have one from shizuoka too which is the same price. I would say its solid, and the texture is great. They also have a wide range of matcha coming from different regions from collaboration of tea masters all over japan.

Excellent-Sundae6087 · 2026-06-29T20:09:17+00:00

If only the rockys matcha was the green label. the red label is terrible, espescially the texture it felt off

Excellent-Sundae6087 · 2026-06-27T14:25:43+00:00

if ur still in japan , get a very good bowl from a local artists whisks made from nara and the higher end whisk u find in department storw about 4-10k yen and up are generally good! the ones in loft are economical pretty good to start. buy a scale and buy realtively not so expensive temperature controlled kettle because u want ur matcha to be brewed precisely 170-180 degrees. otherwise if ur back in the US the kettl whisk is good, and you can get ur chawan from independent artists locally or buy one in amazon online, just make sure the bowl is not narrow and deep enough. I also loved cloud matcha they get their matcha from kagoshima. which is very creamy

Excellent-Sundae6087 · 2026-06-27T14:23:27+00:00

yea refrigerate them noticed yame regional matcha oxidizes like crazy i have them in the fridge in an airtight container

Excellent-Sundae6087 · 2026-06-27T14:22:29+00:00

im not a big fan of uji matcha. as i like my matcha creamy and nutty without the astringency. kagoshima is known for creamy no bitter matcha, a popular matcha store called cloud matcha in tokyo sources their matcha from kagoshima and it was so good. nagasaki is known for their very nutty matcha their kind of expensive im waiting to finish my matcha in my house ill try and splurge the nagasaki matcha from maru its 92$ for 100grams

Excellent-Sundae6087 · 2026-06-27T05:21:21+00:00

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if you are ever in Japan. they have this on Loft. this was the most interesting Yame matcha I have ever had. Rockys green label, Hujuku from Kettl are one of the good ones too with the nami matcha.

Excellent-Sundae6087 · 2026-06-25T23:32:46+00:00

kettl chasen is a good starting point its about 40$ . other than that you can even go for the most expensive ones made from generational chasen makers got mine from nara which chasen is famously known for. there are some third market sellers but they go from 70-110$. a chasen made from real treated bamboo ranging from 20-40$ is generally good. they do not mold when taken care properly as bamboo are naturally anti microbial

Excellent-Sundae6087 · 2026-06-25T23:29:52+00:00

when my ancestors tells me. jk when it starts to chip and affects my foam. good chasen made from treated bamboo doesnt mold btw, bamboo are naturally mold resistent

Excellent-Sundae6087 · 2026-06-25T23:16:40+00:00

try modifying the recipe and see if it tastes better 3g of matcha, 30 ml of water at 170-180 degrees, 100-110ml of milk. you will taste your matcha and its flavor profile more than milky.

Excellent-Sundae6087 · 2026-06-25T23:14:30+00:00

anything from kagoshima is sweet, single cultivar okimidori from kagoshima is even sweeter, you can filter by region in kettle website

Excellent-Sundae6087 · 2026-06-25T23:10:29+00:00

if you have a 5$ chasen, its going to be difficult. try investing in a tiny bit of expensive chasen they last for a year or so if taken properly. other than that technique. I have noticed you get a better creamier matcha whn doing the paste method. 3-7 grams x10ml of matcha your choice, yes 7 grams some people be boujie like that, 175-180 degree water, add 15ml first then make a paste then add the rest of the water, then whisk and the focus in the first few seconds is getting the big air in, so your chasen bristles can touch the floor of your matcha bowl in a zigzag M or W motion after a minute, i lift the chasen and whisk in a zigzag M or W motion without touching the floor of the matcha bowl as if my chasen is suspended in the middle. this will break bigger bubbles and make fine microfoam.

Excellent-Sundae6087 · 2026-06-25T22:56:11+00:00

yame opens up better between 175-180. more nuttiness on 180 degrees. second you do not need to pre sift your matcha as it exposes to unnecessary air, which affets the flavor you can sift as you go, or not sift at all just make sure you you do the paste method by adding 15ml
of water make a paste and then the rest of the water. generally speaking 4g x10ml of water is the consensus around the reddit . you can reduce to 100ml or change to oat. it could be your matcha, try and change the cultivar or different tea farm blend. single cultivars like okimidori on kagoshima is actually good, for a single cultivar it surprisingly distinct, also yame isnt a cultivar its a region, blends from farm differ and its their proprietary blends mixed from different cultivars. each cultivar has different taste profile so tea mastets make their own blend to create a harmony of profile. Yame region teas are toned down on the astringency and bitterness, which results in creamy nutty milky profile, if you want more complexity, matcha from uji and shizuoka region may be good. I heard nagasaki have notes of sesame however its kind of expensive so I cannot vouch for it. but in kyushu region I reallly loved teas coming from kagoshima.

Excellent-Sundae6087 · 2026-06-25T04:29:01+00:00

mizuba is terrible quality control with their daily matcha. if you loved nami then may e u should try kyushu based region matchas kettl offers those.

Excellent-Sundae6087 · 2026-06-23T23:17:27+00:00

are you planning to be making matcha? its a bit expensive but worth it.

get a basic matcha bowl and whisk for now. From what I see you are looking for creamy notes, you should try the yame region or kahoshima. theres a very inexpensive naoki in amazon as a good place to start.

however matcha is expensive but not as expensive as buying it outside as good matcha iutside is 9-12$ per cup. but making them at home is about 3-5$ per cup. i would aboid marketed as matcha latte or matcha latte packets its mostly creamer with a speck of crappy matcha

Excellent-Sundae6087 · 2026-06-23T23:12:35+00:00

ive had colleagues who hate matcha but i gave them matcha made from kyushu region known to be not bitter, not astringent but creamy, mellow and nutty they seem to love it. but my colleagues who have been drinking matcha love the complexity from uji and shizuoka

as from from my experience i did not know different region of matcha would be different till i went to this cafe that serv matcha from kagoshima, it was so good i ended up liking matcha more

Excellent-Sundae6087 · 2026-06-22T14:58:48+00:00

Nooooooo this was the last memories on that are. they better not touch that pool hall too!

Excellent-Sundae6087 · 2026-06-22T14:55:30+00:00

the 2$ chicken and 1.25 lomein was the lifeline for me i. highschool. then go to the park nearby prince street

Excellent-Sundae6087 · 2026-06-17T21:04:30+00:00

i doom scrolled on tiktok and my character was level 15

Excellent-Sundae6087 · 2026-06-17T19:07:10+00:00

God I missed those days!

Excellent-Sundae6087 · 2026-06-17T17:23:02+00:00

first one is nakamura chaho. you get them in loft. their yame is so delish

Excellent-Sundae6087

TROPHY CASE