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This is a JAS-certified organic matcha blended tea leaves from Shizuoka ane Kagoshima, classified as an entry-level ceremonial style. It is ideal for daily consumption and casual café-style applications, and is produced by a JAS certified tea factory with over 100 years of history.
In recent years, global demand for matcha has been rapidly increasing, and prices have risen accordingly. However, we continue to offer our products at highly competitive prices while ensuring a stable supply.
This time, we are focusing on offering 1kg sizes for cafes and restaurants worldwide.
How to Enjoy Yukino matcha.
●Traditional style Preparation
Add 1–2g(0.03oz-0.07oz) of Yukino matcha powder to 60–80ml(2.03-2.72floz) of hot water (70–80°C), and whisk with a chasen (bamboo whisk) until frothy.
- Caffe style Preparation: Dissolve approximately 5-6g (0.17oz-0.21oz) of yukino matcha powder in 300ml(10.14floz) of water, hot water or regular milk. it does not dissolve easily. Use a hand mixer or blender to achieve a frothy texture.
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Creative Options: Mix with soy, almond, oats milk or regular milk to create a matcha latte.
- In Cooking: , it can be used as an ingredient in pastry, breads, pancakes or desserts.
●Our commitment to tea leaves
Commitment 1. Identifying tea leaves
• The basic principle is to examine the raw materials used for our tea. We strictly select the best of each of characteristics, such as taste, aroma, color, and shape.
Commitment 2. Supreme processing technology
• Each rough tea has its own characteristics and individuality, such as a strong aroma, shape, rich flavor, green water color, freshness, and a refreshing aftertaste.
• While dealing with carefully selected rough tea, Our tea craftsmen use their superior processing techniques to enhance the characteristics of the tea
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In particular, the final process, fire-entering drying, is the deciding factor.
Commitment 3.Creation of flavors and aromas through blending
The process, which begins with the examination of raw materials and ends with the finishing touches and blending, is just as delicate as cooking a cup of tea.
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•powdered green tea (steamed and dried before being stone-ground)
The tea is covered for at least 20 days before plucking, and its fresh leaves are dried without steaming and rubbing. Like gyokuro, it is made by steaming tea leaves coated before harvest and drying them in a tencha furnace. Because there is no process of rubbing tea leaves like in sencha, its shape is similar to green laver. Its aroma is moderately fragrant, with a unique heady aroma similar to that of Gyokuro.
Among tea leaves, theanine, a type of amino acid (a derivative of glutamic acid), is abundant (as is Gyokuro) and has a relaxing and concentration-enhancing effect.
Matcha is powdered powdered Tencha ground on a millstone.
in addition to color and aroma, catechins, amino acids (theanine), caffeine, and vitamin C are known as typical nutritional components of Japanese tea. All of these ingredients have the potential to support our health.
The taste of Japanese tea is composed of four taste elements: astringency, bitterness, umami, and sweetness.
Of the four elements, "amino acids" are the components that are said to bring about flavor and sweetness. Tea contains many amino acids, but six types-theanine, glutamic acid, arginine, aspartic acid, glutamine, and serineaccount for more than 90% of the total.
Theanine accounts for more than half of the amino acids in tea.
Theanine is believed to protect nerve cells in the brain, and its intake can be expected to have a relaxing effect.
Other benefits are said to include the following
・Moderates the stimulant and arousal effects of caffeine ・Improves memory and work accuracy when taken with caffeine ・Prevents Alzheimer's disease and mental illness and treatment Amino acids, including theanine, can be extracted well at low temperatures. Brewing tea at a low temperature allows the full flavor of the amino acids to be appreciated.
Brewed with cold water, of course, but in summer we recommend brewing with water or ice. You will be surprised at the concentrated flavor brought about by the amino acids.
• A type of polyphenol found in tea is catechin. In the past, the astringent components were collectively called "tannins," but in recent years it has become clear that most of the tannins in tea are catechins.
Catechins are the components that give Japanese tea its astringent and bitter taste. There are four main types of catechins in green tea The fourth, EGCg, accounts for about half of all catechins.
Epicatechin (EC) ・Epigallocatechin (EGC) ・Epicatechin gallate (ECg) ・Epigallocatechin gallate (EGCg)
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A typical effect that catechins are believed to have is antioxidant activity. Antioxidant action refers to the suppression of the action of reactive oxygen species that oxidize and damage cells.
This action is said to be effective in preventing aging, cancer, and lifestyle-related diseases.
In contrast to amino acids, which can be extracted at low temperatures, catechins are easily extracted at high temperatures. Another feature is that it takes a relatively long time to extract the product.
Therefore, high-temperature extraction is recommended if you want to taste the bitterness and astringency brought by catechins, while low-temperature extraction is recommended if you want to suppress the bitterness and astringency.
• Tea also contains vitamins.
Vitamin C: maintains healthy skin Vitamin B2: regenerates skin and mucous membranes, commonly known as the "growth vitamin" ・Folic acid: commonly known as the "hematopoietic vitamin" and essential for pregnant women ・β-carotene: converts to vitamin A in the body and supports night vision ・Vitamin E:
strong antioxidant effect and anti-aging The three vitamins listed above are "water-soluble vitamins.
Because it is easily soluble in water, it is well extracted in tea. However, vitamin C and folic acid are sensitive to heat, so it is best to brew at a low temperature.
• Tea also contains a total of about 5-7% minerals. The main minerals contained in Japanese tea and their expected benefits are as follows
Potassium: Regulates cell osmotic pressure, maintains nerve and muscle function, and removes sodium from the body - Calcium: Produces bones and teeth, cell division and differentiation, muscle contraction, and suppresses nerve excitation - Magnesium and phosphorus: Produces bones and teeth - Sodium: Maintains nerve and muscle function Minerals are either water-soluble or insoluble. Water-soluble minerals are extracted into the tea, but insoluble components are not fully extracted. The best way to consume insoluble minerals is to eat whole tea leaves.