The Yoin Room

BLUE HOUR NOTES

A ceremonial matcha for the quiet moments
between day and night. Named after the
Japanese word for lingering resonance, YOIN
captures the feeling that gently remains long
after a moment has passed. Selected for its
balance, clarity, and enduring finish, it invites
a slower, more reflective ritual.

CULTIVARS

Yabukita • Tsuyuhikari • Meiryoku

TASTE PROFILE

Fresh Cream • Seaweed Umami • Sweet Grass

THE FEELING

The hour between day and night.

When the room grows quieter but the day hasn't completely left. The light softens, shadows lengthen, and the world begins to slow.

YOIN is inspired by this fleeting transition—a moment that cannot be held, only experienced. Like its name, it lingers gently, remaining long after the last sip.

tea profile

Sweetness ●●●○○
Umami ●●●○○
Body ●●●○○
Freshness ●●●●○
Bitterness ●○○○○
Finish ●●●○○

Cultivars

Yabukita • Tsuyuhikari • Meiryoku

Taste Profile

Fresh Cream • Seaweed Umami • Sweet Grass

Classification
• Character — Quiet
• Intensity — Gentle
• Texture — Smooth
• Astringency — Low
• Finish — Lingering

Best Pairings
• Butter cookies
• Castella cake
• Shiro-an wagashi
• Fresh pear

ORIGIN RECORD

Okabe, Shizuoka, Japan

Yoin begins in the tea-growing hills of Okabe, Shizuoka, where cool mountain air and seasonal mists shape the character of the leaf. Long regarded as one of the region's distinguished tea-growing areas, Okabe is known for producing refined, elegant tencha with remarkable clarity and balance.

What sets this selection apart is its traditional brick-kiln drying, a meticulous process that develops a deeper aroma while preserving a clean, structured umami. The result is a matcha that unfolds gradually—layered, expressive, and lingering long after the final sip.

Each harvest reflects the rhythm of the season: patient cultivation, careful shading, traditional processing, and precise milling, preserving the qualities that define exceptional ceremonial matcha.

Region — Okabe, Shizuoka, Japan
Harvest — First Harvest (Ichibancha)
Processing — Traditional Brick-Kiln Drying • Stone-Milled • Shade Grown

the ritual

Usucha 薄茶
• 2g matcha
• 70ml water 75–80°C

Koicha 濃茶
• 4–5g matcha
• 30ml water 75°C

Latte 拿铁
• 4g matcha
• 40 ml water 75-80 °C
• 150 ml milk
• Whisk well and enjoy.