Yame · Fukuoka · Japan

凛花Matcha the way
only Yame produces it.

First harvest, four weeks shaded, ground on granite. An imperial ceremonial grade from a third-generation family estate — imported directly, with no middlemen.

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Our selection

All prices are final prices; shipping depends on the delivery country — Shipping & payment. Unit price in brackets.

From field to bowl

Three stages that make the difference

Only a few steps separate the last sunlight on the field from the finished bowl — and each one decides colour, aroma and sweetness. We show them because they explain why good matcha costs what it costs.

  • Illustration: shaded tea fields in Yame in the morning mist

    Yame, Fukuoka

    Shaded fields in the river valley. The final weeks under netting before picking let the leaf build up chlorophyll and amino acids — hence the green and the umami sweetness.

    Illustrative image

  • Illustration: stone mill with freshly ground matcha falling from it

    Stone-ground

    Granite mills turn about thirty times a minute. Faster would be possible, but the friction heat would take the aroma out of the powder. An hour yields roughly forty grams.

    Illustrative image

  • Illustration: matcha being whisked with a chasen in the bowl

    The bowl

    Two grams, sifted, with water at 70 to 80 degrees. Twenty seconds of W-strokes with the chasen — the fine-pored foam is the sign that everything was right.

    Illustrative image

What we stand for

Fewer varieties. More care.

RINHANA keeps a short range rather than a broad catalogue: one flagship for the bowl and a few grades for lattes and food processing. We have tasted everything we sell, and we buy it where it grows.

  • Named origin

    Every tea says where it comes from — the single garden in Yame for the flagship, the constituent regions for the blend.

  • Stone-ground

    On granite mills, about an hour for 30 grams. Slow enough that friction heat does not scorch the leaf and the aroma survives.

  • Chosen for its use

    First-harvest ichibancha for the bowl, sturdier grades for lattes and food processing. We do not sell ceremonial grade for baking.

The full story

Preparation

Four steps to the perfect bowl

  1. 01

    Sift

    Sift 2 g of matcha (about two bamboo scoops) into the bowl through a fine sieve. This breaks up clumps and is the difference between velvety and gritty.

  2. 02

    Pour

    Add 60-70 ml of water at 70-80 °C. Boiling water destroys the amino acids and turns the tea bitter — let it cool briefly.

  3. 03

    Whisk

    Whisk briskly with the chasen for 15-20 seconds in W-shaped strokes, do not stir. The surface should carry a fine, stable layer of foam.

  4. 04

    Enjoy

    Drink straight from the bowl, in two or three sips. Matcha is not strained — you are drinking the whole leaf.

Newsletter

When the new harvest arrives

Two to four emails a year: when the first harvest in Yame is finished, when a new batch reaches Dortmund, and when we extend the range.

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