Organic Matcha Tea


Great entry-level quality from the leading organic matcha farm collective in coastal Shibushi, South Kagoshima. From the popular saemidori tea cultivar. Suitable for usucha, matcha latte and baking. 100g
  • from one of the leading organic farmers in Kagoshima
  • particularly environmentally friendly organic cultivation
  • from the delicately sweet saemidori cultivar
  • top value for money
  • suitable for usucha, making matcha lattes and for culinary use, i.e. baking


Character Powerful, marine notes, grassy, delicately bitter
Tea Garden Leading organic tea farm in Shibushi, Kagoshima.
Terroir Shibushi, Kagoshima, Japan
Harvest 4th harvest in October, followed by an aging process (Kuradashi). Ground into powder February 2022
Cultivar Saemidori
Grind Ground with a ball mill
Elevation 50m above sea level
Steaming Normal (Chuumushi, 30 seconds)
Shading No shading due to lower sunlight levels at harvest time
Organic Cert.  EU organic, JAS organic certified since 2017
Grade 89/100 P. (matcha category); Basic

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€199.00 / 1kg
In stock

Tea Farm

The organic farmers' collective in Shibushi in southern Kagoshima is one of the largest and most important in the region, and it proudly carries on the tradition of tea cultivation in Shibushi, which dates back to the early 18th century. The tea fields are cultivated in a particularly efficient and environmentally friendly manner, using specially developed machinery that is only used here. Water, rice bran and high air pressure are used to protect the plants from pests and at the same time enrich them with nutrients. In addition, weeds are removed from the soil using steam. The tea farmers carefully consider whether the use of these machines is necessary at all, as the natural ecosystem should be disturbed as little as possible. In recent years, the farm's teas have won many awards, including the highly decorated Nihoncha Award, the Japanese Tea Selection Paris, and the British Great Taste Award.



The matcha is rich in bitter and green notes, reminiscent of the vitalising aroma of freshly cut green peppers. The coastal terroir of Shibushi is beautifully reflected in the marine notes, which are noticeable through very prominent chlorophyll notes similar to green algae. Due to its especially strong flavour, this matcha is ideal not only for brewing as a classic matcha, but also as a base for matcha lattes, shakes and other culinary purposes.


Creamy and soft


Soft pastel green

Cultivation & Processing

The fields of our farming collective are located in Shibushi, nestled between the mountains of the southern island of Kyushu and the Pacific Ocean in southern Kagoshima. The tea farm specializes in making organic farming particularly efficient and environmentally friendly, with specially developed machinery for gentle and 100% natural pest removal. For their matcha, the farm uses Kuradashi tencha, in which the harvested tencha leaves are allowed to mature for several months, resulting in a deep, particularly mild and mellow flavor in the matcha.


This matcha comes directly from the tea farmer in Shibushi and is packed airtight for us on site.


Organic Certification


Add two heaped Chashaku bamboo spoons (approx. one teaspoon) to a matcha bowl of your choice. Pour approx. 80ml of hot water between 60°C and 80°C into the bowl and try not to pour it directly over the matcha, as this will quickly cause lumps to form. To create the iconic matcha foam, a matcha whisk is indispensable. The most important thing is to stir the matcha whisk correctly; avoid circular movements as with a typical whisk, as this will result in little to no foam. Hold the matcha whisk at an angle of about 90° and lightly touch the bottom of the bowl. Do not press it, but let it gently brush the bowl. Now move it up and down with the wrist while moving the arm to the left and right to create a "W" or "M" shape. The faster you make this movement, the quicker and easier it is to create a wonderful foam. Practice makes perfect!

Matcha bowl recommended

We highly recommend using a proper Japanese matcha bowl for the preparation of this tea in order to allow for the matcha to develop its full flavour

Recommended accessories

To achieve the optimal texture, flavour and nutritional benefits of matcha, we recommend using a matcha sifter (furui) and whisk (chasen). To accurately measure and serve matcha powder, we further recommend using a traditional wooden spoon known as a chashaku.


Matcha should always be stored in the refrigerator and taken out of it only briefly. Due to its fine grinding, it is particularly susceptible to absorbing moisture and odors, as well as sensitive to light and oxidation. Therefore, care should be taken to ensure airtight, refrigerated storage. Packed in a particularly high-quality, airtight aroma protection bag with zipper and stand-up bottom. Due to a 9-fold coating, an extremely high barrier security is achieved for maximum protection against the effects of harmful substances. An optimal result is achieved by storing the matcha directly in breathable and antibacterial matcha tins made of cherry bark.

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