Wakaba by Yamamasa Koyamaen (First Harvest Matcha)

Wakaba (若葉) — "young leaves" — is Yamamasa Koyamaen's spring-exclusive matcha, ground from the very first leaves of the season, harvested in early May before the standard crop begins. The name says it all: fresh, grassy, alive with the energy of new growth. Mild and creamy on the palate, with a pronounced hazelnut finish and the unmistakable brightness that only comes from a first picking. Available early May through end of July only, while supplies last.

Why Wakaba?

• Fresh, grassy brightness: The aroma carries the clean scent of young spring leaves — bright, vegetal, with a warmth that's been compared to roasted barley. No heaviness, just the honest character of early harvest.
• Creamy with a hazelnut finish: Mild and full-bodied on the palate, with a soft creaminess that gives way to a distinctive nutty, roasted finish — rare in a first-harvest matcha and worth seeking out.
• Versatile, forgiving: Best as usucha at 80°C — easy to drink, approachable, and pleasantly smooth. Works as koicha too, where the nutty, roasted notes deepen into something more intense. Holds up in a latte as well.
• Spring gift packaging: Comes in a 30g can — a generous size for a seasonal release, and ready to gift or enjoy through the summer.
• Best for: Anyone who wants a first-harvest matcha that's easygoing rather than challenging — and tea lovers curious about Yamamasa Koyamaen's distinctive approach to spring shincha.