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Yamamasa Koyamaen - Shin Matcha Wakaba (First Harvest of 2026)(seasonal matcha)
Yamamasa Koyamaen - Shin Matcha Wakaba (First Harvest of 2026)(seasonal matcha)
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Shin Matcha (新抹茶) – Yamamasa Koyamaen’s seasonal blend 🍃
Made exclusively from the first harvest of fresh tea leaves, Shin Matcha is a limited seasonal blend available only from early May to the end of July.
Designed for usucha (thin tea), it offers a gentle, light-bodied cup with mild astringency, a creamy finish, and delicate hazelnut notes. When prepared as koicha (thick tea), the flavour becomes richer and more intense, revealing deeper nutty and roasted characteristics.
For the best experience:
- Usucha: 80°C water
- Koicha: 90–95°C water
Origin: Kyoto Prefecture, Japan
What does “Wakaba” (若葉) mean?
Wakaba refers to the fresh, tender leaves that have just begun to sprout — a fitting name for a matcha that celebrates the season’s first harvest.
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your ultimate matcha guide
how to make latte
to prepare a matcha latte, sift 4g of matcha into a bowl, then add 50ml of hot water (around 75°c). whisk in a quick “M” motion with a chasen (bamboo matcha whisk) until smooth and slightly frothy. add 120ml of milk, sweetener of your choice, and finish with ice if you prefer it chilled
how to make usucha (thin tea)
to prepare an usucha (thin tea), sift 2g of matcha into a bowl, then add 50ml of hot water (around 75°c). whisk in a quick “M” motion with a chasen (bamboo matcha whisk) until smooth and lightly frothy. enjoy it warm, or serve it over ice if preffered.
how to keep your matcha fresh
store matcha in an airtight container to protect it from air, moisture, and odours. after opening, keep it in a cool, dark place away from heat and direct sunlight.