Yame Single-Cultivar Matcha Set (4x20g)
Seimei · Okumidori · Kirari · Yabukita
Four single-cultivar matchas from Yame, Fukuoka. 4 × 20g sachets. 40 servings of matcha.
Yame is the region matcha drinkers go to for nutty character: warm, toasted, roasted-grain. All four of these carry that signature; the set is a spectrum of how loudly each cultivar speaks it.
- Seimei - mellow umami, a clear thread of sweetness, a quiet nutty undertone. The gentlest of the four.
- Okumidori - mild and smooth, balanced end-to-end. The lightest and least nutty of the set. The one that leans into pure clean finish.
- Kirari - bold, deeply nutty, full-bodied umami without the marine edge. Hazelnut and brown butter.
- Yabukita - the nuttiest of the set: almost like a toasted senbei cracker. The most assertive aromatics.
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Made in Japan
Ceremonial Grade
Why we made this
Most matcha is blended to create a consistent flavor. We created this limited release set to let you experience matcha differently.
By tasting four single cultivars side by side, you get to experience how each cultivar expresses its own character.
Essential info
Origin: Yame, Fukuoka Prefecture, Japan
Serving Size: 2 grams (1 tsp)
What Cultivars: Seimei, Okumidori, Kirari and Yabukita, all in single-cultivar form.
Harvest: 2025, rested in cold storage before milling.
Producers: Small family farms in Yame, kept anonymous at their request.
Format: 4 x 20g sealed sachets for a total of 80g of matcha.
Processing: Shaded for 6-8 weeks before harvest, and milled using a novel technique that attempts to approximate the effect of stone milling.
Storage: Refrigerate after opening. Use within 30 days after opening for peak aroma and flavor.
How to enjoy
Our favorite recipe
This is how we drink these at home, almost daily.
- 4g matcha (any of the four), sifted first
- 2 tbsp hot water to whisk into a smooth "matcha shot"
- 4 oz milk of choice (we loved this with regular dairy and oat milk)
- 2 tsp agave syrup — and that's the maximum. Most days, less. Some days, none.
The order matters. Sift, then whisk, then milk. Sifting takes ten seconds and is the single biggest difference between a smooth latte and a clumpy one. Two teaspoons of agave is the ceiling, not the suggestion. Start with one and decide whether you want the second.
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"I never thought matcha from the same region could taste this different."
Who this is for
Same Region. Completely Different Cups.
This isn't a starter kit. If you're new to matcha, we'd point you elsewhere first.
This set is for the person who wondered why one batch tastes like sugar snap peas and another tastes like the ocean. The cultivar is the answer.
It's also a good gift for the matcha person in your life who has, by now, tried most of what else is out there.
Most matcha drinkers know Uji. Far fewer know Yame.
Tucked into the hills of southern Fukuoka on the island of Kyushu, Yame produces barely 100 tonnes of matcha a year. Cool fog settles in the valley well into the picking season. A region that for generations has shaped tencha around taste rather than around volume.
We buy a meaningful share of that every year for our Fragrant Yame blend. So when we asked the farms we work with whether they'd be willing to set aside small lots of single-cultivar tencha unblended, they obliged.
meet the 4 yame matcha
You get 4 x 20g bags of matcha. Each of them made with a single tea-cultivar.
- Okumidori "Smooth"
- Seimei "Mellow"
- Yabukita "Deep Roast"
- Kirari "Bold"
Try them as usucha or lattes, and get to know the differences between each.
for the evolving palate
What you taste in a Yame matcha that you don't always taste elsewhere is two things.
First, depth without heaviness. The umami is present but not blunt.
Second, and increasingly what specialty matcha drinkers come to Yame for: nuttiness. Toasted nut, brown butter, roasted barley, senbei. It's the regional signature, and the four cultivars in this set are an exploration of how loud or quiet that signature can run.
yame single-cultivar matcha set
Frequently Asked Questions
Roughly ten bowls or ten lattes. If you're flighting all four at once with a friend, plan on one sachet covering two people for one sitting.
No — and that's part of the point. Cheap matcha tastes bitter and grassy, so a latte needs syrup to cover it up. These cultivars don't need covering, but it varies by cultivar:
- Seimei and Okumidori — most people who've tasted these don't reach for sweetener at all. Seimei brings its own sweetness; Okumidori is mild enough that the milk does the work.
- Kirari and Yabukita — the roastier, fuller cultivars. Most people like a teaspoon of sweetener with these, no more. If you're used to two pumps of vanilla in a café latte, try one first — you almost certainly won't go back to two.
No, when brewed correctly. Bitterness in matcha usually comes from low-grade leaf, water that's too hot, or over-whisking — not from good leaf prepared well. Stay at 175°F / 80°C, sift before whisking, keep the whisk to about 15 seconds, and these cultivars read round and full rather than sharp. If you've found other matchas bitter in the past, this set is likely to change your mind.
They map the full nutty spectrum Yame is known for, plus the smooth counterpoint that makes the rest of the flight read clearly. Quiet nutty undertone (Seimei) → smooth, almost non-nutty (Okumidori) → deeply nutty, hazelnut-and-brown-butter (Kirari) → roasted-barley, senbei-toasted (Yabukita). Taste them together and you've heard most of what the region has to say.
2025. We rested the tencha in cold storage briefly before milling, which rounds the leaf and integrates the aromatics — a quiet step that makes more difference than it sounds like.
Our US-based fulfilment partner. Not Amazon. Shipping is domestic from within the US.
What people are saying
"This is probably my favourite Naoki Matcha release so far.
@exploringwithamelia"Curious about what different Yame cultivars taste like? This might just be for you!"
@minionxmatcha"'Smooth' definitely lives up to its name, and is my personal favourite."
@mareisbare"Honestly so surprised by the quality...Definitely a matcha I’d repurchase again."
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