Imamukashi Uji Superior Matcha

Bright, refreshing, and layered with nuance — Imamukashi is our pure Yabukita Superior Ceremonial matcha, crafted by the legendary Hiroshi, Uji’s only Judan Chashi (Level 10 Tea Master) and one of fewer than ~15 in all of Japan. Made from first harvest leaves shaded for 24 days, Imamukashi expresses Yabukita’s classic profile with uncommon finesse.

Expect a vibrant, expressive cup: fresh spring peas, young greens, soft florals, and a gently rounded astringency that melts into a sweet, creamy finish. Imamukashi is clean, uplifting, and deeply satisfying — a refined usucha that awakens and soothes at once.

Flavor: Floral, young peas, sea breeze
Texture: Crisp, round, creamy finish
Color: Young forest green

Imamukashi is grown in Wazuka, one of Kyoto’s most historic tea-producing regions, known for its rolling hills, misty valleys, and ideal tencha-growing climate. The fields selected for this matcha are managed with low yields and gentle shading to bring out Yabukita’s natural clarity and sweetness.

The tencha is then finished and stone-milled in Uji by Hiroshi, whose family has been producing tea since 1827. His Judan-grade mastery transforms a typically humble cultivar into a vibrant, elegant ceremonial matcha with extraordinary refinement.

Usucha (Thin Tea): Whisk 1–2 tsp with 2–3 oz water at 160–170°F for a refreshing, grassy, umami-bright cup.
Daily Ritual: Imamukashi shines as a refined everyday ceremonial matcha and also excels in premium lattes.

Yabukita is Japan’s most widely grown tea cultivar — but only rarely expressed as premium ceremonial matcha. When produced under deep shade and stone-ground by a master, Yabukita evolves from simple and vegetal into something bright, sophisticated, and quietly complex.

This is refined daily matcha — classic, comforting, and beautifully balanced.

Imamukashi is stone-milled monthly for peak freshness and produced in limited quantities. Each batch reflects Hiroshi’s careful selection and meticulous processing.

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