YAMAMASA KOYAMAEN
Ceremonial Matcha Tennouzan 天王山
Ceremonial Matcha Tennouzan 天王山
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Best for Latte • Usucha / Koicha
Velvety, full-bodied, and expressive — middle-range bitterness gives it depth, making it enjoyable straight as Usucha or Koicha, or perfect for a creamy, satisfying matcha latte.
A ceremonial matcha from Uji, Kyoto.
“Tennouzan”
Named after the decisive Mount Tennozan from the Battle of Yamazaki (1582).
As a matcha name, it evokes a standout tea — one that takes the lead and defines the moment.
How to Drink it
Usucha (Thin Tea) 2g (60ml) for a clean, balanced cup, or Koicha (Thick Tea) 4g (30ml) for a rich, creamy experience.
Also perfect as a premium matcha latte.
Tasting Notes
Full-bodied, Velvety, Well-Balanced with Middle Bitterness
Umami
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Sweetness
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Bitterness
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Astringency
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Aroma
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Details
Uji, Kyoto
Yamamasa Koyamaen (est. 1861)
30g tin
Founded in the Edo era, Yamamasa Koyamaen '山政小山園' has tended its Uji tea fields for generations.
Here, matcha is crafted like art: artisans carefully select and blend leaves by sight, smell, taste, and touch, relying on skill and intuition rather than machines.
Their devotion to tradition and quality has earned the trust of over a thousand tea shops, and every cup of their matcha carries the passion and care of its makers.
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ABOUT THE MAKER
Yamamasa Koyamaen | 山政小山園 | Uji, Kyoto Prefecture
Founded in 1861, Yamamasa Koyamaen has continued to cultivate and produce Uji tea across generations. From tea fields to stone milling, they oversee the entire process with a dedication to preserving the character of each harvest.
Known especially for matcha, their blending is guided by the senses and experience of skilled artisans — evaluating tea through sight, aroma, taste, and touch. This commitment to quality has earned the trust of tea practitioners and tea businesses across Japan, and each cup reflects generations of care and craftsmanship.