Origin
Uji, Kyoto
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Ogurayama by Yamamasa Koyamaen
$55.00
Please read An Important Update on Matcha Pricing and Availability for more information
Ogurayama (小倉山) is a rich yet elegant ceremonial-grade matcha from Yamamasa Koyamaen, a historic Uji tea producer founded in 1861. This flagship blend brings a creamy, full-bodied sweetness with gentle roasty and nutty undertones. Mild in character yet expressive, Ogurayama is ideal for thin tea (usucha), matcha lattes, or anytime you crave a dreamy, smooth matcha experience.
About this item:
- Creamy & Sweet: Full-bodied umami with roasty, nutty notes and a candy-like sweetness—no bitterness.
- Flagship Quality: Yamamasa Koyamaen’s best-selling ceremonial-grade matcha, balancing everyday enjoyment and refined flavor.
- Usucha & Beyond: Bright and bold—perfect as usucha or in lattes where matcha flavor should shine.
- Uji Heritage: Cultivated, processed, stone-ground, and packaged entirely by Yamamasa Koyamaen in Uji, Kyoto.
- Multiple Sizes: 30 g & 150 g cans and 100 g bag—perfect for sampling, gifting, or daily use.
Details
Shipping & Returns
Our Shipping Commitment: We understand you're excited to receive your order! Our team works diligently to process and ship all orders within 2 business days. We'll do our best to get your items packed and on their way to you as quickly as possible.
Returns & Delivery Issues: Your satisfaction is important to us. Please be aware that due to the nature of our products, food items cannot be returned. However, if there is any issue with your delivery, such as damage or a discrepancy, please contact us immediately. Our dedicated team will be happy to assist you and find a suitable solution.
Tasting Notes
Ogurayama offers a creamy, roasty umami core with nutty undertones and a candy-like sweetness, finished without bitterness.
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Fragrance
How to Prepare
Matcha Latte
Combine matcha's natural sweetness and crisp green bite with the creamy texture of milk.
Step 1: Sift 3g (0.11 oz) of matcha (2 heaping tea ladles or 1.5 level teaspoons.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 100 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Step 4: Add 100 ml (3.4 oz) of warmed or foamed milk into mug.
Usucha (thin tea)
The standard matcha whisking method, made to be a normal, liquid consistency.
Step 1: Sift 2g (0.07 oz) of matcha (1.5 heaped tea ladles or 1 level teaspoon.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 60 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Koicha (thick tea)
Matcha made into a rich, thick paste by using less water and more matcha powder per serving.
Step 1: Sift 4 g (0.14 oz) of matcha (3 heaping tea ladles or 2 level teaspoons.)
Step 2: Cool boiling water to 80°C (176°F) in teacup, then pour 30 ml (1 oz) into bowl, just covering matcha powder.
Step 3: Whisk slowly for 15 seconds moving back and forth.
