Steep time
Whisk (no steep)
Recommended
Steeps
1
Recommended
Water temp
82°C
Adjust to taste
Leaf ratio
—
Oxidation
—
Caffeine
High
Highlighted notes
CashewOlive OilFrench butterUmamiNuttyOceanic
Overview
Best pick • solid matcha choice from Ogura, Ogura
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Kiyona is a stone milled matcha produced by Masayoshi Koyama of Yamamasa Koyamaen, one of Japan’s most respected and historic producers of Matcha, with a legacy spanning over five generations in Uji, Kyoto, the spiritual heart of Japanese tea. Utilizing a blend of Samidori, Asahi, Uji Hikari, and Yabukita tea cultivars, Kiyona boasts a sweet and nutty profile with a perfectly balanced umami and intense jade hue—everything we love about the very best Uji Matcha. The profile of this matcha allows for usucha preparation while pairing beautifully with milk and nut milks, making it an offering with unrivaled versatility.