An organic Matcha from Kagoshima for Koicha and Usucha
This organic Matcha from Kagoshima focuses on a soft, smooth profile with a clear Umami side. It appears calm in the cup without becoming flat and brings a creamy roundness that remains well-defined when enjoyed neat.
For Usucha, it presents itself directly and clearly, with more water and a lighter texture. For Koicha, the powder takes center stage: more concentrated, denser, and more puristic in its preparation.
The tea comes from the first spring harvest, Ichibancha, and is processed from directly shaded leaves. Shading is carried out as Jikase-kaen directly on the plant for 20 to 30 days.
The medium steaming level, Chumushi, maintains the balance between clear structure and more body. It is ground using Ishiusu, the granite stone mill; organic quality is officially certified according to DE-ÖKO-007.







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