This high-grade Japanese matcha comes from the organic tea fields of Kawane, Shizuoka Prefecture, one of Japan’s most respected tea-growing regions. The plantation lies at an elevation of 178.5 meters above sea level and the leaves were harvested in late July 2024. The tea is made primarily from the Yabukita cultivar, blended with Sayamakaori, and the leaves are mechanically plucked. After processing, the matcha is finished using traditional brick furnace roasting, giving depth and stability to its character.

Appearance & Aroma

The powder is a bright, deep green, with a very fine, smooth fraction. The aroma is intense and fresh, dominated by grassy and seaweed notes, with a sharp, clean vegetal character.

Taste Profile

The first and second harvest blend of Sayamakaori–Yabukita creates a powerful vegetal profile with subtle notes of red berries. The brewed matcha is full-bodied and viscous, with a silky texture. A gentle grassy bitterness appears briefly and then unfolds into a long, juicy aftertaste. The overall character is vibrant, fresh, and well-balanced—distinct but never aggressive.

This is a vigorous matcha with smooth texture and rich leaf-green flavor, suitable for both strong koicha and light usucha. An excellent choice for those who appreciate clarity, depth, and elegance in matcha.

Brewing Instructions

Use 2 g of matcha (2 chashaku scoops) in a pre-warmed tea bowl.
Add 30 ml of water at 80°C and whisk with a chasen until all lumps dissolve.
Then add 40 ml more water, continuing to whisk until a thick foam forms.
Drink immediately after preparation to avoid bitterness as it cools.

Nutritional Information (per 100 g)

Energy: 237 kcal
Protein: 29.6 g
Fat: 5.3 g
Carbohydrates: 39.5 g
Sodium: 6 mg
Salt: 0 g