Aumatcha.com.au

Aumatcha.com.au Japanese Premium Matcha wholesaler in Australia. AU MATCHA supplies authentic Matcha from Uji, Shizuoka, and Kagoshima.

Our 100% Pure Ube Powder is made from premium purple yams—and that’s it. Zero FillersZero Added SugarZero Artificial Col...
09/05/2026

Our 100% Pure Ube Powder is made from premium purple yams—and that’s it.

Zero Fillers

Zero Added Sugar

Zero Artificial Colors or Flavors

Just pure, vibrant, earth-grown goodness packed with antioxidants (Anthocyanins) and essential nutrients. Whether you're whisking it into a latte or baking the perfect ube chiffon cake, our powder delivers that signature nutty, vanilla-like aroma without any of the "extras."

Elevate your pantry with the power of purple.

Genmaicha PowderLeaf : Mainly 2nd & 3rdTaste : Toasty / NuttyLeaf Origin : Japan(Uji, Shizuoka, Kagoshima)For : Sweets, ...
09/05/2026

Genmaicha Powder

Leaf : Mainly 2nd & 3rd

Taste : Toasty / Nutty

Leaf Origin : Japan(Uji, Shizuoka, Kagoshima)

For : Sweets, Latte

Harmonious and versatile blend that captures the comforting essence of traditional Japanese "popcorn tea" in a convenient, concentrated form.

Harvest & Composition
This blend is crafted using a strategic mix of 2nd and 3rd flush (Niban-cha and Sanban-cha) tea leaves. The inclusion of the 2nd flush provides a subtle sweetness and depth, while the 3rd flush contributes a sturdy, earthy backbone. When combined with premium roasted brown rice, these leaves create a well-rounded profile that retains its aromatic integrity even after being ground into a fine powder.

Flavor Profile
The result is a bold, nutty, and exceptionally toasty flavor. Because these later-harvested leaves have been exposed to more sunlight, they possess a higher catechin content, offering a crispness that cuts through the savory sweetness of the roasted rice. This robust character ensures that the distinct Genmaicha identity is never lost, even when mixed with rich or sweet ingredients.

Recommended Applications
This grade is highly recommended for applications where a strong, identifiable toasted rice presence is desired:

Signature Lattes: Creates a comforting, creamy beverage with a nutty finish.

Bakery & Confections: Ideal for cakes, cookies, and chocolates, adding both a unique grainy texture and a warm aroma.

Dessert Bases: A perfect partner for milk-based desserts like gelato, flan, or whipped cream.

Hojicha PowderLeaf : Mainly 3rdTaste : Bitter / Roasted / NuttyLeaf Origin : Japan(Nishio, Shizuoka, Kagoshima)For : Swe...
09/05/2026

Hojicha Powder

Leaf : Mainly 3rd

Taste : Bitter / Roasted / Nutty

Leaf Origin : Japan(Nishio, Shizuoka, Kagoshima)

For : Sweets, Latte

Deeply roasted and aromatic blend crafted to deliver a bold, smoky profile that excels in both culinary applications and specialty beverages.

Harvest & Composition: Primarily comprised of 3rd flush (Sanban-cha) tea leaves. Because these leaves are harvested later in the season, they possess a sturdier structure and higher mineral content, which allows them to withstand a high-heat roasting process without losing their character.

Flavor Profile: The intense roasting process transforms the leaves' natural bitterness into a rich, nutty, and toasted aroma. This robust flavor is specifically designed to remain prominent even when paired with heavy creams, sugars, or flours.

Best For: This grade is highly recommended for Hojicha Lattes, as well as a wide array of confectioneries such as roasted tea-flavored cakes, chocolates, and ice cream. Its deep, earthy notes provide a sophisticated contrast to sweet ingredients.

Hiraoka Farm : Tamakawa District, ShizuokaThe Tamakawa district in Shizuoka City is a prominent production area for “Hon...
23/01/2026

Hiraoka Farm : Tamakawa District, Shizuoka

The Tamakawa district in Shizuoka City is a prominent production area for “Honyama-cha,” one of the most historic tea brands in Shizuoka. Tea cultivation in this region leverages the harsh mountainous environment to produce high-quality leaves with unique characteristics.

1. Deep River Mist: A Natural “Shade”
Tamakawa is located in a steep mountainous area along the tributaries of the Abe River, where “river mist” frequently blankets the tea gardens.

Natural Shading: The mist acts as a natural filter for sunlight. This helps the tea leaves retain high levels of L-theanine (the amino acid responsible for umami) and prevents it from converting into catechins (which cause bitterness).

Soft Leaves: The mist maintains humidity and softens the intensity of direct sunlight, ensuring the leaves remain tender and supple. This allows the tea to be processed into beautiful, needle-like shapes.

2. Steep Slopes and Excellent Drainage
Many tea gardens are situated on steep mountain slopes.

Soil: These slopes provide excellent drainage, preventing root rot. The mineral-rich soil of this region contributes to the deep, complex body of the tea.

Sunlight Control: The mountainous terrain naturally limits the hours of sunlight. Similar to the mist, this shorter exposure helps create the clear aroma and sweetness characteristic of “mountain tea.”

3. Intense Temperature Fluctuations (“Gajyu-gata” Growth)
Due to the high altitude, there is a significant difference between day and night temperatures.

Slow Growth: Tea leaves grow more slowly than those in flatlands.

Heavy Buds (Gajyu-gata): This slow maturation results in individual buds that are thick and heavy (known as Gajyu-gata). This density is the secret behind the long-lasting aroma and robust umami that Tamakawa tea is known for.

Address

Unit 7, 16-18 Albert Street
Preston, VIC
3072

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