Culinary Yame Spring Blossom Ceremonial Matcha Tea

Experience the essence of Japan's spring harvest with Culinary's Yame Spring Blossom Ceremonial Matcha. This vibrant first-flush powder is crafted from premium Okumidori and Yabukita cultivars grown in Yame, Fukuoka—one of Japan's most celebrated tea regions. Harvested at peak freshness, each batch captures the natural sweetness, aroma, and umami that define the season's finest leaves.

What sets this matcha apart is its exceptionally smooth, creamy character. You'll notice an opening of sweet green candy and fresh spring greens, followed by a deep, lingering umami finish. Its naturally low bitterness and astringency let the true profile of first-flush leaves shine through, making every preparation a moment of clarity.

Versatile and refined, this blend excels prepared traditionally as usucha or whisked into a rich matcha latte. The vibrant emerald color and silky texture are hallmarks of ceremonial-grade quality—evidence of careful production that honors the tea's origin.

Why You'll Love This Culinary Matcha

• First-flush harvest — captured at peak sweetness and freshness during Japan's prized spring season
• Ceremonial grade — produced with meticulous care to preserve natural color, texture, and flavor complexity
• Smooth & creamy — low astringency means no harsh bitterness, only refined umami depth
• Pure matcha — no additives, just powdered tea leaves ready to whisk or blend
• Versatile preparation — exceptional as traditional usucha or as the foundation for an elevated latte

Frequently Asked Questions

• Does Culinary Yame Spring Blossom Ceremonial Matcha have caffeine? Yes. Matcha is a concentrated green tea powder, so it contains caffeine—typically 25–70 mg per serving depending on how much you use. This makes it an excellent choice for sustained focus and energy without the jitters some experience with coffee.
• What's the difference between matcha and regular green tea? Matcha is the whole leaf ground into powder, so you consume all of it—delivering a more concentrated dose of antioxidants and nutrients. You also get a creamier mouthfeel and richer umami. Traditional green tea is steeped and the leaves are discarded.
• How should I prepare this matcha? For traditional usucha, whisk about 1–2 teaspoons with 2–3 oz of hot water (160–170°F) until frothy. For a latte, dissolve 1–2 teaspoons in a small amount of hot water first, then add steamed milk and sweetener to taste.

Taste Notes: Sweet candy, Creamy umami, Fresh spring greens, Silky finish

• Origin: Yame, Fukuoka, Japan
• Cultivars: Okumidori & Yabukita
• Grade: Ceremonial
• Format: Powder
• Harvest: First flush (spring)

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