Yame Barista (バリスタ) Matcha. 20g
Salted Butter. Toasted Soba. Sweet Anko Bean.
Nutty, toasty, and salted-buttery Matcha balanced with a mineral-rich base. Ideal for use in Matcha Lattes, or even on its own as an Usucha.
Stone-Milled: Fresh ground in Lawrenceville, NJ
Salted Butter. Toasted Soba. Sweet Anko Bean.
Nutty, toasty, and salted-buttery Matcha balanced with a mineral-rich base. Ideal for use in Matcha Lattes, or even on its own as an Usucha.
Stone-Milled: Fresh ground in Lawrenceville, NJ
Salted Butter. Toasted Soba. Sweet Anko Bean.
Nutty, toasty, and salted-buttery Matcha balanced with a mineral-rich base. Ideal for use in Matcha Lattes, or even on its own as an Usucha.
Stone-Milled: Fresh ground in Lawrenceville, NJ
About This Matcha
Top notes of toasted sesame, honey, and chamomile. Straightforward pleasant character. Japanese toast square glazed with thickened nut milk, salted butter, and sweetened anko-bean. Broad tongue coating tannin with an undercurrent of river-stone mineral bitterness. The finish concludes rapidly, then unexpectedly returns in sugar-butter-cinnamon pulses - rather puzzling. Enough astringency to hold up to mixed drinks such as Matcha lattes, though suitable for daily-drinker Usucha.
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Grades culinary, barista, and ceremonial are in effect Marketing terms, not unlike “economy” or “premium.” These words refer more to the intent of the producer.
Ceremonial Matchas are “meant” to be consumed with just water. Culinary Matcha is often lower quality, more bitter, and brightly green - and as a result, is best consumed when added to sweetened drinks like Matcha lattes.
Ooika’s Yame Barista (バリスタ) only confuses the line between “ceremonial” and “culinary.” It’s fully delicious when brewed with just water as an Usucha - with one of the most unexpected finishes we’ve tasted, even when compared to our Indigo (beyond ceremonial) class matcha.
At its price point, the Yame Barista (バリスタ) functions beautifully as a daily drink to enjoy without guilt. The Yame Barista (バリスタ) also has the strength to stand up to the loud voices of added milk and sugar you’d find in culinary applications and Barista applications such as Matcha Lattes, etc.
There’s a clear salted-butter note that permeates the Matcha, which returns with a cinnamon-sugar spice finish. Note the toasted-nut milk aroma. Ooika is thrilled to provide one of the only stone-milled Barista grade Matcha in the United States – not to mention it’s one of the few Matcha ground in the United States period.
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To make the best cup of Matcha latte, follow our brewing instructions.
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Long-term Storage: Store unopened Ooika Matcha in the refrigerator. Consume within 6 months.
Room-Temp Short-term Storage: Store opened Ooika Matcha in a cool, dark place away from sunlight. Consume within 3 months.
Refrigerator Short-term Storage: Opened Matcha can be stored in the refrigerator to help maintain freshness, however, the Matcha is at risk of condensation when cooler than ambient air. For this reason, if you choose to store an opened Matcha in the refrigerator, be sure to take the Matcha you need and then immediately place it back in the refrigerator to minimize exposure to the warm air.
Ochairinikki (御茶入日記)
Category Green tea (お茶) |
Subcategory OISHITACHA (おおいしたちゃ) |
Grade Barista (バリスタ) |
Terroir Yame, Fukuoka, Japan |
Vintage Blend |
Cultivar Blend |
Milling Ishi-Usu (石臼) Stone-Milled by Ooika |
Packaging Cold-stored, oxygen-free bag |
Use Latte, Drinks, Culinary |
Yame, Uji’s Young Brother
Yame and Uji share many terroir characteristics.
Though Yame, with “only” a 600-year history in Tea versus Uji’s 1,000-year history allows for more flexibility in cultivation techniques.
