Yamamasa Koyamaen Matcha Tyajyu-no-mukashi

Introduction of "TYAJU-NO-MUKASHI"

“TYAJU-NO-MUKASHI” is the highest-grade ceremonial matcha produced by Yamamasa Koyamaen.

It is crafted using premium tencha from Kyoto—leaves that have been showcased at tea fairs or selected from gardens of equivalent quality.

Production is extremely limited, with only a few dozen kilograms available each year, making it one of the rarest matcha offerings. Its umami, aroma, and depth of flavor are unmatched.

Product Details

♦ Product Name: Matcha Tea Powder
♦ Origin: Japan
♦ Ingredients: 100% Green Tea
♦ Additives: None (no coloring or preservatives)
♦ Manufacturer: Yamamasa-Koyamaen

Yamamasa Koyamaen Matcha Selection Guide

For First-Time Buyers

OGURAYAMA is the signature and best-selling blend. Its balanced aroma and flavor suit tea gatherings, guest service, and in-store tastings.

For Special Occasions

TENNOUZAN or higher grades are recommended for entertaining important guests or gifting. These teas offer a deep aroma and refined taste from young buds for an exceptionally rich experience.

For Everyday Enjoyment

SAMIDORI and MATSUKAZE are ideal for casual daily drinking, morning relaxation, or regular practice.

For Culinary Creations

For lattes and desserts, we recommend Culinary Grade A. It has a touch more bitterness that balances sweetness. If budget allows, ceremonial-grade options like Matsukaze or Maki-no-Shiro yield even better flavor and color.

Yamamasa Koyamaen Selection by Tea Type

Thin Tea (Usucha)	Thick Tea (Koicha)
・SHIKIBU-NO-MUKASHI ・OGURAYAMA ・SAMIDORI ・MATSUKAZE ・MAKI-NO-SHIRO	Highest Grade ・TYAJU-NO-MUKASHI ・KASUGA-NO-MUKASHI ・TENNOUZAN
Culinary Grade
Premium Class Culinary Grade A Culinary Grade B Culinary Grade 1 Culinary Grade 2

Yamamasa Koyamaen – A Long-Established Matcha Producer in Uji, Kyoto

Founded in the early Edo period, Yamamasa Koyamaen is a prestigious matcha producer in Uji, Kyoto—the birthplace of Japanese matcha—trusted by tea masters for consistent quality and craftsmanship.

High-Quality Tea Leaves from the Fertile Soils of Uji

The Uji and Kizu rivers nurture the tea fields of southern Kyoto. Plants are shaded for about 20 days before harvest to enhance aroma, sweetness, and vivid color. Leaves are then processed into tencha, gently steamed, dried, aged cool, and stone-ground into matcha.

Traditional Stone-Mill Craftsmanship Meets Modern Technology

Despite modern automation, Koyamaen relies on traditional stone mills. Skilled artisans fine-tune each mill to achieve a silky powder that melts on the tongue.

About Matcha Lumps

Small clumps are caused by static electricity and are not a quality issue. For a smoother bowl, sift the powder through a matcha sieve before whisking.

Matcha – Japan’s Natural Superfood

Matcha is rich in antioxidants and catechins that support fat metabolism, plus tannins and chlorophyll that aid balance and detox. Because you consume the whole leaf, you can take in the tea’s full spectrum of nutrients.

Koyamaen Matcha – Product Selection

MAKI-NO-SHIRO

For culinary and tea ceremony use / Usucha (thin tea)

MATSUKAZE

Entry-level matcha for tea ceremony / Usucha (thin tea)

SAMIDORI

Beginner-friendly matcha for tea ceremony / Usucha (thin tea)

YOMO-NO-KAORI

Intermediate-grade matcha for tea ceremony / Usucha (thin tea)

OGURAYAMA

Best-selling matcha for tea ceremony / Usucha (thin tea)

SHIKIBU-NO-MUKASHI

High-quality matcha for tea ceremony / High-grade Usucha

TENNOUZAN

High-quality matcha for tea ceremony / Koicha (thick tea)

KAGURADEN

Premium matcha for tea ceremony / High-grade Koicha

KASUGA-NO-MUKASHI

Premium matcha for tea ceremony / High-grade Koicha

TYAJU-NO-MUKASHI

High-end matcha / High-grade Koicha

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TYAJU-NO-MUKASHI Matcha by KOYAMAEN – Premium Uji Japanese Green Tea | MatchaJP