YOHAKU MATCHA
Reconnecting a matcha once lost
returning you to yourself
Not to add. To return.
余白“Yohaku” is a Japanese word.
It refers to the space that allows things to breathe—
in art, in conversation, and in life.
Not emptiness,
but room.
Coffee sharpens you.
It activates, accelerates, and pushes you forward.
You already know how to use it well.
YOHAKU MATCHA is not here to add anything more.
It is a quiet subtraction—
of information, stimulation,
and emotional noise you didn’t notice accumulating.
Not a cup to add, but a cup to subtract.
No need to fix yourself—just return.
Not something you drink between actions,
but something you drink to step out of them.
We move constantly—
multitasking, consuming, reacting.
Yohaku Matcha helps you pause without fixing anything.
This is matcha as subtraction.
This is Yohaku.
Subtracting, until space—Yohaku—returns.
Matcha Uji origin — Ceremonial Grade 50g
Umami, sweetness, and a gentle bitterness
crafted as a quiet gradient of aroma, color, and taste.
We use first-harvest Uji tea, shade-grown into tencha, then stone-milled slowly to preserve what matters.
A cup that needs nothing added—already complete on its own.
HOW TO ENJOY:
Add 3g of Matcha to a bowl.
Pour in 80–90ml of water at 70–80°C (158–176°F).
Whisk briskly for 15–20 seconds until smooth and lightly frothy.
Enjoy immediately.
For a richer, more concentrated matcha, use 60–70ml of water.
AVAILABLE SIZES:
50g pouch for everyday enjoyment.
500g pouch also available for foodservice and professional use.
Japanese Matcha & Wasanbon Mix 60g
This blend brings together Japanese matcha and traditional wasanbon sugar in a carefully balanced ratio.
Unlike ordinary sugar, wasanbon adds a delicate sweetness that softens matcha’s bitterness and astringency while allowing its natural umami and aroma to remain at the center.
Created for cafés, restaurants, and professional use, the blend makes it simple to prepare a smooth, balanced matcha experience with consistency in every serving.
Serve it with water or milk, hot or iced — a more approachable expression of matcha, without losing its character.
Not simply sweeter matcha, but matcha brought into balance.
HOW TO ENJOY:
Add 6g of Matcha & Wasanbon to a bowl.
Pour in 80–90ml of water at 70–80°C (158–176°F).
Whisk briskly for 15–20 seconds until smooth and lightly frothy.
Enjoy immediately.
For a richer, more concentrated matcha, use 60–70ml of water.
AVAILABLE SIZES:
60g pouch for everyday enjoyment.
500g pouch also available for foodservice and professional use.
Matcha Sugar(Wasanbon Sugar) 500g
Wasanbon — Traditional Sweetness for Matcha Pairing 500g
A sweetness that softens bitterness and astringency, allowing matcha’s umami to become even more vivid while adding elegance to the finish. Not sweeter—simply more complete.
Unlike regular sugar, which delivers immediate sweetness and can linger heavily on the palate, Wasanbon melts quietly. Its sweetness arrives gently, supports the flavor of what it accompanies, and fades without overpowering.
This is why Wasanbon has long been used in tea ceremony sweets and premium Japanese confectionery—where balance matters more than intensity. For us, Wasanbon is the natural partner for matcha.
Award-Winning Japanese Sweetness
The exceptional quality of our YOHAKU Wasanbon Sugar has also been recognized with a Great Taste Award, one of the world’s most respected food awards, often referred to as the “Oscars of the food world.”
How to Enjoy
Use approximately the same amount (50:50)of Wasanbon as matcha by weight, or slightly less.
Wasanbon is designed to enhance flavor, not cover it. Start small, and let the matcha speak first.
Matcha Sugar Syrup(Wasanbon Syrup) 500ml
WASANBON SYRUP
A refined syrup made with traditional Japanese Wasanbon sugar, bringing its delicate, mellow sweetness into an easy-to-use form.
Especially well suited to hojicha, and equally delicious in matcha lattes, it softens bitterness and roasted notes while allowing their natural aroma and character to shine through.
Perfect for hot or iced drinks, lattes, and desserts, it adds smooth, balanced sweetness without overpowering the ingredients.
Traditional Japanese sweetness, made more versatile.
How to drink: We recommend to add Wasanbon Syrup to taste to 30–60 ml of concentrated matcha or hojicha. Enjoy as is, or add milk for a smooth, balanced latte.
HOJICHA POWDER 500ｇ
WHAT IS HOJICHA?
Hojicha is a traditional Japanese roasted green tea. Roasting transforms the tea leaves, creating a warm, toasty aroma and a smooth, mellow flavour with subtle notes of caramel and nuts.
Unlike matcha, which is known for its fresh, grassy character and vibrant umami, hojicha offers a deeper, roasted flavour with very little bitterness or astringency.
YOHAKU Hojicha Powder is finely ground, allowing you to enjoy the roasted tea leaf itself. Its rich, aromatic character makes it ideal for hojicha lattes, desserts, baking and other culinary applications.
How to drink:
Add 3g of Hojicha Powder to a cup.
Pour in 150–180ml of hot water and whisk until smooth.
Enjoy its warm, roasted aroma and mellow flavour.
For HOJICHA Latte
Add 3g of Hojicha Powder to a cup.
Pour in 30–40ml of hot water and whisk until smooth.
Add 150–200ml of warm or cold milk and stir well.
Sweeten to taste and enjoy.
For a richer, more roasted flavour, add a little more Hojicha Powder.
Inspired by Sen no Rikyū, the 16th-century Japanese tea master who shaped tea into an art of process—
not just what you drink, but how you prepare it.
The YOHAKU Ritual Set creates space through simplicity:
a calm pause for yourself, and a beautiful moment to share with guests.
Private Tea Experience
Invite a tea master to your space for a curated matcha ritual — from preparation to presentation.
Perfect for hosting guests, celebrations, and special events.
Get in Touch
Questions or thoughts? We’d love to hear from you.
Contact
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