Ember marks the introduction of our very first Yame blend. Crafted from a thoughtful combination of Yabukita and Okumidori, this matcha brings together refined umami with a gentle floral lift, creating a cup that feels both structured and elegantly expressive. What makes Ember particularly special is the way the tencha (raw material of matcha) is produced. The leaves are dried in a traditional brick kiln known as a Renga-shiki tencha-ro. Unlike automated systems, a brick kiln requires constant attention from the craftsman. The fire must be manually tended and carefully adjusted throughout the process, allowing the producer to respond intuitively to the condition of the leaves by years of experience and close observation. The tea leaves themselves are grown in the producers’ own fields in Yame, where careful cultivation meets a deep respect for traditional processing. The result is a matcha that carries a lingering warmth. An expression of both place and craft.
