Koyama-En Matcha Ogurayama 30g

Product description
From the famed tea fields of Uji, Kyoto Prefecture comes Ogurayama, a matcha as soft and inviting as a spring breeze. Designed for usucha (thin tea), it delights both seasoned tea drinkers and newcomers alike with its creamy sweetness, gentle umami, and velvety smoothness.

Think of it as a crowd-pleaser in a bowl - flavorful enough to engage the palate, yet mild enough to charm anyone taking their first sip of matcha.

Origin
Uji, Kyoto Prefecture, Japan

Manufacturer
A Legacy in Every Leaf – Yamamasa Koyamaen

Behind this matcha stands Yamamasa Koyamaen, a family tea house with roots in the Uji–Ogura region dating back to 1861 (Edo period).

Masters of matcha, gyokuro, and sencha.

Generations of expertise in cultivation, harvesting, and stone-grinding.

Pioneers of quality and innovation, ensuring every step of the process remains in their hands, from soil to bowl.

Their commitment has made them one of the most respected names in Japanese tea, carrying the Uji legacy into the modern era.

Aroma, taste & consistency
Ogurayama consistently earns praise for its balanced and refined taste:

🟢 Balance & Smoothness: A gentle harmony of soft umami and natural sweetness, with almost no bitterness.

🟢 Texture: Creamy, silky, and easy to whisk into a froth - an indulgent, pampering consistency.

🟢 Aroma: Layers of roasted green warmth, hints of mild florals, buttery sweetness, and a touch of grassy, seaweed-like freshness.

🟢 Finish: A clean, refreshing aftertaste with a light astringency that keeps you coming back for another sip.

Best enjoyed as...
Ogurayama shines as usucha (thin tea), where its creamy, balanced personality fully unfolds. Smooth enough for everyday enjoyment, yet refined enough to feel like a treat, it’s the kind of matcha that fits any moment, whether shared with guests or savored in quiet company.

Preparation instructions
How to Prepare - A Tiny Ritual

Usucha (Thin tea)

Place 2g (1 tsp / 2 chashaku scoops) into a warmed tea bowl.

Add 70ml (2.4 fl oz) of 80°C (176°F) water.

Whisk briskly with a chasen (bamboo whisk) until frothy.

Koicha (Thick tea)

Place 4g (2 tsp / 4 chashaku scoops) into a warmed tea bowl.

Add 30ml (1 fl oz) of 80°C (176°F) water.

Knead gently with your chasen until smooth and lump-free.

Tips for perfection:

Always warm your tea bowl first - this coaxes out the freshest aroma.

Sift your matcha before whisking to avoid clumps (highly recommended).

Drink immediately after whisking - matcha grows more bitter as it cools.

Best enjoyed within 1 month of opening for peak freshness.

Other instructions
To maintain the freshness and quality of matcha, we recommend:

After purchase, store matcha in the fridge immediately, or in a cool, dark place.
Avoid exposing the matcha powder or container to heat, sunlight, air, and moisture.
Always use a dry chashaku or scooping utensil when scooping the matcha.
Keep the moisture removal pack inside the container to prevent condensation.
Once opened, matcha should be consumed within 1 - 2 months for the best flavour.

How should I store my matcha?

Before Best-Before-Date (BBD): Store in a cool (<25°C) and dry place, or in the fridge.

Closer to BBD (around 2 weeks before): Move to the freezer to maintain umami and greenness flavour.

After BBD: You can keep it in the freezer and enjoy for a few extra months.

Tip: Once you take it out of the freezer for use, return it immediately to avoid moisture affecting the umami.

Ingredients
Pure, simple, authentic

100% Premium Matcha green tea powder

No additives, no coloring - just nature’s finest.

Other notes
Does matcha “expire”?

Not really. Matcha doesn’t go bad in the way milk or bread does. Instead, it slowly loses its brightness and umami.

The “best before” date on the can simply marks when it will taste at its most vibrant. Shelf life depends on the producer, usually 6–10 months, but it may range from 3–12 months.

So, if you’re sipping matcha past its date, don’t worry - it may taste a little less lively, but it won’t do you any harm.