Description
Matcha Supreme Kirishima is the most prestigious organic, ceremonial-grade tea in the TheHoneyland collection. Thanks to its perfectly balanced profile and complete lack of astringency, it is the ultimate choice for traditional preparation. It is one of the few rare teas versatile enough for both Koicha (thick tea) and Usucha (thin tea).
This matcha boasts dual organic certification: JAS (Japan) and DE-ÖKO-003 (Europe). Like all our Japanese varieties, it originates from a transparent, short supply chain: produced by a family-run estate with an 85-year legacy of excellence in tea processing.
Aromatic Profile: Vibrant Green, Umami, and Stone-Milled
Before Whisking: The powder reveals an inimitable, brilliant green hue and a bittersweet fragrance—a direct result of total shading during the final growth stages.
After Preparation: The liquor is a pure, regal green with a noble scent that is present yet never overpowering. On the palate, a prominent umami note dominates; bitterness and sweetness dance in a balanced contrast that defines the authenticity of a Supreme-grade ceremonial matcha.
Texture: The powder is impalpable and silky, the result of slow stone-milling. This traditional method prevents the fibres from overheating, perfectly preserving the colour, aroma, and active nutrients.
Saemidori and Oku Midori: A Premier Ceremonial Blend
Our Supreme matcha is crafted exclusively from two prized, first-harvest cultivars: Saemidori and Oku Midori. Both are shaded for at least two weeks before harvest to further intensify the vibrant green pigment and maximize L-theanine concentration.
The Kirishima Terroir
Kirishima is a volcanic highland in southern Kyushu, where natural mist acts as spontaneous shading for the tea gardens. This unique microclimate—combined with mineral-rich volcanic soil and high altitude—naturally concentrates chlorophyll and L-theanine in the leaves even before manual covering begins.
→ Explore all organic teas from Kirishima
Over 20 Years of Organic Mastery
This matcha originates from organic tea gardens established over two decades ago, long before organic farming became a trend. The plants are nurtured by monitoring soil, climate, and leaf health daily, respecting the natural rhythms of the bush.
The tea is certified organic by both the Japanese Agricultural Standard (JAS) and the European Union (DE-ÖKO-003), and is processed in an FSSC 22000 certified facility for food safety. For total peace of mind, independent laboratory tests confirm the absence of over 112 pesticides—a crucial safety standard for Matcha since, as the entire pulverized leaf is consumed, "pesticide-free" purity is an absolute requirement.
Limited artisanal production.
Harvested on the island of Kyushu (Japan)
Instructions
How to prepare Matcha tea:
The art of preparing a perfect Matcha tea is learned over time. Every detail is important to fully enjoy its properties.
- Choose the water: preferably neutral pH and low dry residue.
- Heat the water to just below boiling point (70-80°C). If using a kettle, it is recommended to open it when the water boils, wait 10 minutes, or pour the water 4-5 times into another container; with each pour, the water loses about 4-5° Celsius. Water temperature is crucial to avoid "burning" the tea and making it more bitter.
- Immerse the bamboo whisk (Chasen) in hot water for a few seconds.
- Add 1g of Matcha to a bowl (2 bamboo scoops or ½ a teaspoon) that has been previously sifted.
- Pour about 70-80 ml of water (65-70°C) over it.
- Whisk with the Matcha whisk until the tea becomes homogeneous.
- Serve. You can drink it directly from the bowl or pour it into a cup.
When to drink Matcha tea
Due to its caffeine content, consumption in the evening is not recommended. It is also delicious cold.
Recycle & Enviroment
Check the regulations of your local municipality.