Nyufune no Kaze from Shizuoka 20g

Product description 

From the serene valleys of Asahina in Okabe-cho, Shizuoka Prefecture, comes Meiyo’s most beloved ceremonial-grade matcha. Its name, “Wind of Nyufune,” carries a sense of calm energy - perfect for morning grounding or afternoon uplift, a gentle breeze in a teacup.

Balanced, premium, and deeply soothing, it is a matcha crafted for mindful rituals, both everyday and ceremonial.

Origin

Asahina, Okabe‑cho, Shizuoka Prefecture, Japan

Manufacturer

Behind Nyufune no Kaze is Meiyo, a respected producer renowned across Shizuoka for excellence in matcha cultivation.

Own Tencha farms cared for with precision.

Hand-picked leaves, chosen at peak tenderness.

Stone-milled slowly, to preserve fragrance and richness.

While many producers struggle to meet growing demand, Meiyo continues to provide a stable and trustworthy supply of authentic, ceremonial-grade matcha, making it a name to count on.

Aroma, taste & consistency

🟢 Taste: Gentle umami balanced with floral sweetness, finishing with just the faintest whisper of bitterness.

🟢 Aroma: Fresh and grassy, like spring gardens after a soft rain.

🟢 Texture: Silky, creamy, and frothy when whisked, glowing with a vivid jade-green hue.

🟢 Character: Rich yet mellow, versatile enough for both usucha (thin tea) and koicha (thick tea).

Best enjoyed as...

While exquisite as a traditional whisked tea, Nyufune no Kaze also shines in modern lattes. Its vibrant green color, rich aroma, and creamy froth make it an ideal partner for oat or almond milk.

As Usucha or Koicha: Elegant, balanced, and ceremonial.

As a Latte: Whisks easily, foams quickly, and offers a subtle toasty depth when paired with milk.

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.