Yamayabu
Single-origin, first-harvest matcha from Uji, Kyoto, made from the Yabukita cultivar. Vibrant green with a clean, refreshing and approachable profile.
1. Measure 3g of matcha into your bowl or cup.
2. Add 30ml of water at approximately 45°C.
3. Whisk until the matcha is smooth and evenly combined.
4. For a latte, pour over your preferred amount of oat milk;
serve hot or over ice.
5. Enjoy immediately. After opening, keep the matcha airtight
and store it in the freezer away from moisture and sunlight.
To be refrigerated
Authentically Sourced & Tested
We flew to the source so you'd know exactly what's in your cup — from the hills of Japan to your kitchen.
The first tea farm we visited in Shizuoka, where our ceremonial grade matcha story truly begins. This is where the leaves are shade-grown, hand-picked, and cared for with precision.
Inside the stone-grinding facility where the real magic happens. Slow-milled at low temperatures to preserve every bit of flavor, color, and nutrients.
Sitting down to taste directly at the source. We tried over 12 varieties before finding the one. Quality you can taste, not just read about.
Every batch of CHÃ ceremonial japanese matcha is tested at origin before it leaves Japan. From this farm to your cup, nothing in between, nothing added, nothing compromised.
The Chã Ritual
Four steps. One cup. A moment entirely your own.
Measure & Sift
Measure 3g of matcha into your bowl
Add Water
Add 30ml of water at approximately 45°C.
Whisk
Whisk until the matcha is smooth and even.
Drink
Consume immediately. Served hot or cold
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