The Story

Inspired by the honeyed sweetness of the Japanese persimmon, KAKI is a bright and welcoming tea, bringing the refined elegance of Yame to your daily ritual. The region's traditional shading technique results in a deep, natural sweetness. As a first-harvest Okumidori, KAKI offers a "middle ground" that is incredibly rare to find: it possesses the vibrant colour of a ceremonial grade with a flavour profile that is effortlessly smooth. Whether it's your very first bowl or your thousandth, KAKI feels like coming home.

The Sensory Profile

• Texture: Exceptionally smooth with a light, clean mouthfeel.
• Taste: An elegant bouquet of spring florals underscored by a unique, sun-ripened sweetness.
• Finish: Soft and rounded with no lingering bitterness—lingering honey-like note that echoes its namesake fruit.

The Facts

• Origin: Yame, Fukuoka, Japan
• Harvest: First Harvest (Ichibancha)
• Cultivar: 100% Okumidori
• Net Weight: 30g (approx. 10 serves)
• Best For: An everyday "all-rounder"—exceptional as a clean Usucha or a latte.

The Ritual

Because Yame teas are prized for their sweetness, using the correct temperature is key to unlocking those delicate floral notes without bringing out any astringency. 

1. Sift 2g (approx. 2 bamboo scoops) of KAKI into your bowl.
2. Add 50ml of warm water at 65-75°C (145-167°F).
3. Whisk vigorously in a "W" motion until a dense, creamy froth covers the surface.
4. Top it up with another 50ml of cold water and enjoy
5. If making a latte, follow the same steps with 3g of powder and 20ml of water before adding your 100ml milk of choice.

Pro Tip: KAKI is particularly stunning when enjoyed as a "Cold Brew" matcha. Simply whisk it with a small amount of warm water first, then top with ice-cold spring water. The cold temperature highlights the floral Okumidori notes, making it taste almost like a delicate flower nectar.