A visit from Masayoshi Koyama at Kettl Los Feliz

Earlier this month, we had the pleasure of hosting Masayoshi Koyama, director of Yamamasa Koyamaen, in Los Angeles for a series of events at Kettl LA.

Yamamasa Koyamaen is a distinguished tea maker based in Uji. The roots of Yamamasa Koyamaen trace back to the early 1600s, when the Koyama family began cultivating and producing tea in the Uji region. What began as a quiet meeting in Ogura several years ago between Kettl founder Zach Mangan and Masayoshi Koyama eventually led to welcoming Koyama-san to our own spaces— First in New York, and now in Los Angeles, where he whisked matcha, spoke with guests, and shared the philosophy behind his family’s work. Watching customers encounter these teas not as distant products but as the living expression of a family and place was a powerful reminder of why these partnerships matter.

Yamamasa Koyamen is one of the most respected producers in Uji, known for their meticulous approach to matcha and a deep understanding of cultivar and processing. Bringing Koyama-san to Los Angeles gave us the opportunity to share that perspective more directly with our community.

Over several days, we held small-format tastings and conversations focused on matcha—how it’s grown, how it’s processed, and how subtle differences in cultivar and terroir show up in the cup.

One important theme was understanding what makes exceptional matcha without relying on labels like “ceremonial” or “latte grade.” Japanese tea is far more nuanced than those categories suggest, and oversimplified marketing can often miss the bigger picture. These sessions were meant to show that great tea comes from thoughtful cultivation, careful processing, real expertise, and attention to freshness.

Guests were able to taste through a range of teas, with Koyama-san guiding each session and offering context that’s rarely accessible outside of Japan.

What made these sessions special was their simplicity. No theatrics—just tea, prepared carefully, and explained by the person who made it. That clarity made it easier to understand not just the differences between teas, but the decisions behind them and how they impact what is in your cup or tea bowl.
We also spent time discussing where matcha is headed. Koyama-san spoke about the importance of transparency, the role of individual cultivars, and the need to move beyond treating matcha as a single category. These ideas closely align with how we think about tea at Kettl. Matcha is static - it’s a living art form. Hosting producers like Koyama-san is a core part of what we do. It creates a direct connection between the people making the tea and the people drinking it—something that’s still rare, and always valuable. We’re grateful to everyone who joined us, and to Koyama-san for making the trip.