YAMADAI Aoi Matcha from Tokyo
$45.00
Sale price
$45.00
Regular price
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YAMADAI Aoi Matcha from Tokyo
$45.00
Sale price
$45.00
Regular price
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There are four grades in the YAMADAI line. Aoi is the first — and for most people who discover it, the one they keep coming back to.
Highlights
- Sayama tea: grown at Japan's northernmost limit for commercial cultivation, where cold winters slow the plant's growth and concentrate umami in ways that warmer, faster-growing regions cannot replicate. The flavor is quieter, deeper, and more persistent.
- Ceremonial grade, stone-ground — whisked in a bowl, not dissolved in a smoothie. The color is vivid, the foam fine-grained, and the aftertaste stays long after the bowl is empty.
- The entry point to Suzukien's YAMADAI ceremonial line — four grades of the same craft, same terroir, same Tokyo tea merchant. Aoi is where the tasting begins.
- Not available through major retailers — sourced directly from Suzukien, a Tokyo-based Sayama tea specialist.
Details
- Common Product Name: YAMADAI MATCHA 葵（Aoi）
- Weight: 30g (1.1 oz)
- Grade: Ceremonial
- Origin: Sayama Tea Region, Tokyo / Saitama
- Ingredients: Matcha (domestic Japanese green tea, stone-ground)
- Storage: Refrigerate after opening. Consume within 3 months of opening for best flavor.
- Producer: Suzukien（鈴木園）— Tokyo Sayama Tea Merchant
Producer's Story
Suzukien is a tea merchant specializing in Sayama tea — one of Japan's three great tea regions alongside Uji and Shizuoka, yet by far the least known outside Japan. There is an old saying: "Uji for color, Shizuoka for quantity, Sayama for flavor." The cold winters of the Sayama hills force the tea plant to rest longer between harvests, building depth in the leaf that warmer climates cannot produce. Suzukien has built the YAMADAI line around this character: four grades, one terroir, made for people who take matcha seriously.
Cooking Ideas
Whisk with 70°C water in a warmed bowl — two grams, sixty milliliters, thirty seconds of vigorous W-motion until the foam rises. The result is something you drink slowly. Beyond the bowl: stir into warm oat milk for a morning latte that the current café matcha trend has trained people to recognize but rarely delivers this cleanly. Mix into overnight oats, blend into a pre-workout smoothie, or fold into buttercream for a ceremonial-grade matcha cake that tastes like the real thing — because it is.
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