Nami Yame Matcha — 30g Single Origin First Harvest
Designed for a calmer daily matcha ritual — bamboo tools, ceramic pieces, and gift-ready presentation.
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The matcha you reach for when the morning matters.
What you're getting
- Single-origin first-harvest matcha from Yame, Fukuoka — one of the three top matcha-producing regions in Japan
- 30g sealed tin — about 20 ceremonial servings (1.5g each)
- Ships from California within 2 business days · free over $50
- on sealed and unopened pouches
If you've been drinking culinary-grade matcha and wondering why ceremonial matcha is supposed to taste different, this is your answer. The umami is unmistakable. The finish is clean. Six weeks of in-house tasting before this tin went on the site.
✪ Free US Shipping over $50 ↩
Why open this tin now
Ichibancha leaves are picked once a year, in the first three weeks of spring. We restock our Yame tin every 90 days so the matcha you whisk this week was milled inside the last 60 days, not sitting in a warehouse for a year. Matcha loses color, sweetness, and L-theanine in storage. The tin in your cupboard is at its best in the first 60 days of opening.
Strabella vs supermarket-grade matcha
| Strabella Nami Yame | Cheap supermarket matcha | |
|---|---|---|
| Origin | Single-origin Yame, Fukuoka, Japan | Blended (often China + Japan) |
| Harvest | Ichibancha (first-flush, spring) | Mixed harvests, often summer/autumn |
| Shading | 3+ weeks under tana shade | Often unshaded or briefly shaded |
| Color & flavor | Bright jade, deep umami, no bitterness | Yellow-green, grassy, often bitter |
| Cost per cup | ~$4.00 for a serving you'd order in a Kyoto teahouse | ~$1.50 for a cup you'll mask with milk and sugar |
What is Yame matcha?
Yame matcha is grown in Yame, Fukuoka Prefecture, Japan — one of the three top tea-growing regions alongside Uji (Kyoto) and Nishio (Aichi). Yame leaves are slow-grown and shaded for 3+ weeks before harvest, producing matcha with deep umami, low astringency, and a bright green color. First-harvest (ichibancha) Yame matcha is the most prized within the region.
Specifications
| Property | Value |
|---|---|
| Weight | 30g (1 oz) sealed tin |
| Servings | ~20 cups (1.5g per cup) |
| Grade | Ceremonial · first-harvest · single-origin |
| Origin | Yame, Fukuoka Prefecture, Japan |
| Harvest | Ichibancha (first-flush, spring) |
| Flavor profile | Rich umami · sweet finish · zero bitterness |
| Best for | Traditional usucha · daily ritual · serious drinker |
| Ships from | California, United States |
How to brew Yame matcha (usucha)
- Sift 1.5g (~½ teaspoon) into a warm bowl.
- Pour 80ml of 175°F / 80°C water — never boiling.
- Whisk in an M motion for 15–20 seconds until a fine, even foam forms.
- Drink within 30 seconds. The umami fades quickly after that window.
Storage
- Refrigerate after opening to preserve color and flavor.
- Keep in airtight container — air, light, and moisture degrade matcha within days.
- Use within 60 days of opening for peak flavor.
What customers say
Customer reviews from verified buyers appear below. The shortest summary we hear back is "this tastes like the matcha I had in Kyoto." Read the unedited reviews under this section.
Frequently asked questions
What's the difference between Yame and Uji matcha?
Both are top-tier Japanese matcha-growing regions. Uji (Kyoto) has older heritage and a slightly more astringent profile. Yame (Fukuoka) is younger as a matcha region but produces matcha with deeper umami and a rounder finish. Most serious daily drinkers find Yame more drinkable on its own.
Why is first-harvest matcha worth more?
First-harvest (ichibancha) leaves contain the most L-theanine, chlorophyll, and amino acids. They grow slowly during cool spring weather and accumulate the compounds responsible for matcha's bright color, calm energy, and umami sweetness. Later harvests are coarser and more astringent.
Can I use this in a latte?
You can, but milk and sweeteners mask the umami this matcha is prized for. Use a culinary-grade matcha for lattes; reserve this tin for traditional bowl-whisked usucha.
Why does this matcha cost more than a 30g culinary tin?
First-harvest single-origin Yame leaves are limited in supply, hand-picked, slow-shaded for 3+ weeks, and stone-milled in small batches. The price reflects the labor and rarity, not packaging.
A note from Lisa
I'm Lisa — I run Strabella from Newport Beach with my family. I drink this matcha every morning. We tested it for six weeks against three other Yame tins before I'd put it on the site. If it doesn't taste like the bowl you remember from Kyoto, send the tin back and I'll refund you in full. — Lisa, lisa@strabella.org
Shipping & returns
- Ships from California, United States — typically 2 business days
- Free US shipping on orders over $50
- US customer support: lisa@strabella.org
- 1× Premium Matcha Powder — Ceremonial grade, stone-ground
- 1× Resealable Pouch — UV-protected, keeps freshness locked in
- 1× Measuring Scoop — Perfect 2g portion every time
- 1× Recipe & Brewing Guide — 8-page booklet with tips
Free standard shipping on orders $60+. Ships within 1 business day. Standard 3-5 days, express 2-day available at checkout.
Sift 1-2g matcha into bowl. Add 60ml hot water (80°C / 175°F — not boiling). Whisk vigorously in W motion for 15 seconds. For lattes, add steamed milk of choice.
Store in a cool, dark place. Refrigerate after opening for maximum freshness. Use within 2 months of opening. 30-day returns if not satisfied.
See It In Action
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