Description
Matcha Premium Kirishima is a ceremonial-grade organic matcha, curated to provide an authentic Japanese tea experience for your daily ritual. Its balanced flavor profile, featuring a pleasant umami note and light vegetal freshness, makes it ideal for Usucha (thin tea)—the most cherished preparation in Japanese tradition.
It holds dual organic certification: JAS (Japan) and DE-ÖKO-003 (Europe). Like all our Japanese selections, it comes from a transparent, short supply chain and is produced by a family estate with over 85 years of expertise in tea craftsmanship.
Aromatic Profile: Moss Green, Complex Umami & Forest Fragrance
Before Preparation: The powder presents an elegant, muted green hue with a delicate, soft fragrance—the result of careful shading during the final growth stages.
After Preparation: The liquor is a vivid, natural moss green. The aroma is woody with a soft, spicy undertone. On the palate, a multi-layered, complex umami dominates, revealing a depth of flavor that unfolds progressively. This is a matcha to be savoured slowly, not rushed.
Texture: The powder is silky and impalpable, the result of slow stone-grinding that prevents overheating and preserves colour, aroma, and active nutrients.
Oku Midori & Yabukita Blend: Tradition meets Freshness
Our Premium Matcha is crafted from two complementary cultivars: Oku Midori and Yabukita. Both are First Flush (Ichibancha) and are shaded for at least two weeks before harvest. Oku Midori provides creaminess and a rich umami base. Yabukita contributes a vibrant, herbaceous aroma and a refreshing finish, creating a perfectly balanced blend for daily enjoyment.
The Kirishima Terroir
Kirishima is a volcanic plateau in southern Kyushu, where natural mist acts as spontaneous shading for the tea gardens. This unique climate—combined with mineral-rich volcanic soil and high altitude—concentrates chlorophyll and L-theanine in the leaves even before manual shading begins.
→ Discover all organic teas from Kirishima
Over 20 Years of Organic Mastery
This matcha comes from organic gardens active for over twenty years, established long before organic farming became a global trend. The plants are nurtured through daily monitoring of the soil, climate, and leaf health, respecting the natural rhythms of the plant.
The tea is certified organic under JAS (Japan) and DE-ÖKO-003 (EU) standards and is produced in a facility certified to FSSC 22000 for the highest food safety standards. To further ensure purity, independent laboratory tests confirm the absence of over 112 pesticides. This is a crucial safety measure for Matcha, as the entire pulverized leaf is consumed, making a 'pesticide-free' guarantee an essential requirement.
Limited Artisanal Production.
Origin: Kyushu Island, Japan.
Instructions
How to prepare Matcha tea:
The art of preparing a perfect Matcha is mastered over time. Every detail is essential to fully enjoy its properties.
- Choose the water: preferably use water with a neutral pH and low mineral content.
- Heat the water to just below the boiling point (65-70°C). If using a kettle, we recommend opening it once the water boils and waiting 10 minutes, or pouring the water 4-5 times into another container; with each pour, the water loses approximately 4-5° Celsius. Water temperature is crucial to avoid "burning" the tea and making it bitter.
- Soak the bamboo whisk (Chasen) in hot water for a few seconds to soften the bristles.
- Add 1g of previously sifted Matcha into a bowl (2 bamboo scoops or ½ teaspoon).
- Pour about 70-80 ml of hot water (65-70°C) over the powder.
- Whisk the tea with the bamboo whisk until it becomes smooth and a fine foam forms on the surface.
- 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 excellent served cold.
Recycle & Enviroment
Check the regulations of your local municipality.