NO. 127 待宵 (MATSUYOI) Ceremonial Reserve Matcha

A steady calm. An art piece you can hand your day to.

Tasting notes

Roasted soybean flour (kinako), savory, toasty, and umami-rich, with notes of edamame and sweet pea and a clean, dry chili warmth like ichimi togarashi. Clean and seamless; it tastes like one tea, not a blend.

Mind

An even calm that holds all day. No lift, no crash. Made for quiet places like temples and shrines.

Body

Gentle caffeine, with no jitters. A second cup brings the same calm again; it does not stack. Easy to drink every day without feeling worn out.

How to serve

Best as koicha. With oat milk, the savory notes fade and the depth comes forward, like a dish designed by a chef. Where JUU lifts you up, MATSUYOI is for every day.

Pairing and setting

Authentic Japanese restaurants, fine dining, and specialty cafés.

How it is made

NAKAI Special Roast & Special Harmony. Yabukita, selected for no bitterness. Two-stage roast: slow infrared heat the day before to roast through the leaf, then a surface roast to finish. No direct flame, which can leave the inside raw and cause off-flavors. The result: no harsh aftertaste, no jittery caffeine edge, and a deep olive-green color. The special roast and a blend in perfect harmony come together in one cup, making MATSUYOI a NAKAI masterpiece.

Recipe

MATSUYOI is best enjoyed straight. With milk, an oat milk latte is the best. With dairy milk, make a cortado.

1. Matcha Espresso (Straight)
The best way to taste MATSUYOI’s kinako, toasty roast, and umami.

• Matcha: 5 g
• Water: 40 ml

1. Add 40 ml water to 5 g matcha and whisk with a chasen (bamboo whisk).
2. Serve as is.

2. Oat Milk Latte
The best match for MATSUYOI with milk. A 1:1 cortado with oat milk is too strong, so make it a latte.

• Matcha espresso: 45 g (5 g matcha + 40 ml water)
• Oat milk: 100 g

1. Add 40 ml water to 5 g matcha and whisk with a chasen (bamboo whisk) to make matcha espresso.
2. Warm the oat milk.
3. Pour the oat milk into the matcha espresso.

3. Cortado (Dairy Milk)

• Matcha espresso: 45 g (5 g matcha + 40 ml water)
• Milk: 45–80 g
• Ratio: start at 1 part matcha espresso to 1 part milk; you can add milk up to 80 g.

1. Add 40 ml water to 5 g matcha and whisk with a chasen (bamboo whisk) to make matcha espresso.
2. Warm the milk.
3. Pour in the same amount of milk as matcha espresso, or up to 80 g if you prefer.

Details