MICHI’s KAZE Matcha has a light, refreshing character, balanced umami, and a pleasant depth of flavor. In the cup, you’ll find notes of butter and asparagus, complemented by a subtle natural sweetness. This matcha is created by combining the Samidori and Okumidori cultivars. Samidori provides a creamy texture, a vibrant green color, and a soft sweetness, while Okumidori adds smoothness and subtle nutty and floral notes. KAZE is particularly well-suited for preparing usucha, but thanks to its more pronounced flavor, it holds its own even in a matcha latte.
The tea comes from the Ujitawara region in Kyoto Prefecture and is processed by the family-run Nishide company, whose history dates back to the 1860s. Today, Takashi and Atsuko Nishide run the business. Takashi is a sixth-degree tea master and selects the unprocessed aracha tea leaves directly from growers in Ujitawara and the surrounding areas of Kyoto. The tea bushes destined for KAZE are shaded using the tana method for at least 14 days prior to harvest, which limits exposure to sunlight and promotes the development of a sweeter, umami character. The finished tencha is then slowly ground into a fine powder using stone mills.
To prepare usucha, sift 2 g of matcha into a bowl, add 65 ml of water at 80 °C, and whisk with a bamboo whisk in a W or Z pattern until a fine foam forms. You can also prepare KAZE as cold matcha by pouring the finished usucha over ice and adding approximately 100 to 120 ml of cold filtered water.