Matcha Yomo no Kaori – A Fragrant Symphony in Every Sip
Smooth, Sweet & Elegantly Creamy
Introducing Matcha Yomo no Kaori, an exceptionally pleasant usucha (thin tea) matcha that’s as inviting as its name suggests. Sourced from the renowned Uji tea fields of Kyoto, Japan, this matcha offers a delicate balance of creaminess and sweetness, making it smoother and fuller-bodied than lighter varieties like Samidori.
Every sip unveils a gentle, lingering aftertaste that wraps your palate in warmth, leaving behind a soft, refined finish. Brew it at 80-85°C to unlock its full depth—any lower, and you might introduce unexpected astringency.
The Meaning Behind Yomo no Kaori (四方の薫)
The name Yomo no Kaori translates to “Fragrance from All Directions”, a poetic way of describing the tea’s ability to envelop you in its inviting aroma, no matter where you are. Just like a gentle breeze carrying the scent of fresh leaves, this matcha fills your senses with its light, creamy, and perfectly balanced essence.
FAQ: All Things Matcha
How does the price of matcha (used in food processing) relate to its quality?
When it comes to matcha, you truly get what you pay for. Higher-priced matcha means a richer aroma, a smoother and more refined taste, and a vibrant green color. Premium matcha has a milder flavor and less bitterness, making it a delight for both the eyes and the taste buds.
What’s the difference between matcha for food processing and matcha for drinking?
There’s no rigid rule, but generally, we separate matcha into two categories based on bitterness. Matcha for drinking is crafted from high-quality leaves, grown with care and precision, while matcha for food processing is typically made from lower-grade leaves that require less fertilizer and effort—resulting in a more bitter taste.
Can I use drinking-grade matcha for food?
Absolutely! In fact, if you want your culinary creations to stand out, using a matcha above the Makinoshiro quality level will give your food a brighter color, a richer taste, and a more premium feel. It’s always a good idea to opt for higher-quality matcha, even for recipes.
Best way to store matcha before opening?
Pop it in the fridge or freezer! Matcha thrives in cool temperatures. Just remember—before opening, bring it back to room temperature to avoid unwanted condensation.
What about after opening?
If you store opened matcha in the fridge without sealing it tightly, condensation can form, degrading the quality fast. The best move? Transfer it to an airtight container at room temperature, then refrigerate or freeze. And don’t let it sit around for too long—freshness is key.
What’s up with the oxygen absorbers?
Your Yamamasa Koyamaen matcha comes sealed with an oxygen absorber to keep it fresh. If you’re using bagged matcha, you’ll find the absorber glued inside the bag—leave it there while scooping out your powder to maintain quality.
Avoid condensation issues
Bringing matcha out of the fridge? Let it sit at room temperature before opening to prevent moisture from sneaking in.
Lumps? No problem!
Because matcha is so finely ground, it tends to clump together due to static electricity. A quick sift before use will bring back that smooth, silky texture.
Why does my matcha look wet when sprinkled on food?
Matcha is highly absorbent—it quickly pulls in moisture from its surroundings. If you’re using it as a garnish, expect it to darken a little over time.
Does matcha change color when heated?
Yes, it does. When exposed to high heat, matcha’s vibrant green can shift to a reddish-green. That’s why it’s best added at the end of cooking or used in recipes that don’t require prolonged heat.
Can light affect matcha’s color?
Definitely! We don’t use any additives—our matcha is 100% natural. If it sits under direct light for too long (like in a display case), its color can fade.
Reviews
There are no reviews yet.