Skip to product information
Hakusan Matcha
  • Hakusan Matcha
  • Hakusan Matcha
  • Hakusan Matcha
  • Hakusan Matcha
  • Hakusan Matcha
  • Hakusan Matcha
Hakusan Matcha

Hakusan Matcha
$45.00
Variant
We are honored to present the flagship matcha for Kettl Matcha Sen Mon Ten, produced by the esteemed Yamamasa Koyamaen, 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. Since then, they have spent centuries perfecting the art of Uji tea production. A blend of regional cultivars, Hakusan is a powerful matcha with a deep green hue and velvety texture.

Tasting Notes

  • Toasted Sesame
  • Spring Herbs
  • Nori

Information

Producer: The Koyama Family
Cultivar: Blend
Production Area: Ogura, Uji
Production Year: 2025
Packaging: 40g tin

  • Nutty
  • Umami
  • Herbaceous
  • Oceanic

We are honored to present the flagship matcha for Kettl Matcha Sen Mon Ten, produced by the esteemed Yamamasa Koyamaen, 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. Since then, they have spent centuries perfecting the art of Uji tea production. A blend of regional cultivars, Hakusan is a powerful matcha with a deep green hue and velvety texture.

Preparation

Iced Latte

Combine 4g of sifted matcha with 50ml of hot water. Vigorously whisk the matcha in a “Z” pattern until a fine foam appears (approx. 15-20 seconds). Pour 150ml of milk or non dairy milk into a glass with ice. Pour whisked Matcha into the glass. Stir and enjoy.

Iced Matcha

Add 2g of sifted Matcha to a tumbler or thermos, add 200ml of cold filtered water and shake vigorously for 30 seconds. Pour over ice.

Usucha

In a tea bowl, add 2g of sifted matcha and 65ml of hot water (180°F). Vigorously whisk the matcha in a "Z" pattern with a bamboo whisk until a fine foam appears.

View Guide

The Koyama Family

Masayoshi Koyama represents the fifth generation of one of Uji’s most respected tea-making families and their operation Yamamasa Koyamaen. His approach to blending is precise, expressive, and rooted in deep tradition—resulting in Matcha that is not only technically exceptional, but emotionally resonant.

Uji is a region with a distinctive tea-making tradition, and we deeply value the perspective Yamamasa Koyamaen brings to their teas. Their Matcha often carries a gentle nuttiness, a soft, rounded finish, and a remarkably refined fragrance—hallmarks of their careful craftsmanship and blending expertise. Yamamasa Koyamaen's teas are regularly recognized at the All Japan Tea Judging Competitions and are favored by tea ceremony schools, Michelin-starred chefs, and global connoisseurs alike.

An unwavering commitment to quality.

 About Us

You may also like