A premium ceremonial matcha from the volcanic region of the Kirishima Mountains in Kagoshima Prefecture. This masterful blend of three select cultivars (Yabukita, Okumidori, and Saemidori) from the first spring harvest ( Ichibancha) represents the pinnacle of Japanese tea culture. Thanks to the fertile volcanic soil and meticulous processing, it offers an exceptionally pure, silky texture, a vibrant emerald color, and a harmonious balance of rich umami and natural sweetness. It will provide you with long-lasting focus and steady energy without any restlessness.
Key Features
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Origin and Harvest: Kirishima Mountains, Kagoshima, Japan; first spring harvest (Ichibancha).
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Cultivars: A balanced blend of Yabukita, Okumidori, and Saemidori.
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Flavor Profile: Creamy, delicate, and complex, with notes of young leaves, moss, and roasted hazelnuts. High sweetness (70%), light floral notes (50%), and minimal bitterness (5%).
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Packaging: 40 g (approx. 20 servings).
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Ingredients: 100% ground matcha green tea.
Preparation Instructions
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1. Sift 2 g of matcha through a fine sieve into a bowl ( chawan) to prevent clumps.
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2. Pour in 75 ml of hot water at 80 °C.
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3. Using a bamboo whisk ( chasen), whisk vigorously in a “W” pattern for about 30 seconds until a rich, jade-colored foam forms on the surface.
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4. Enjoy it in its traditional pure form ( usucha), or dilute it with more water or frothed milk to your liking.