Matcha Tea
Kaze Organic

SKU
4809-bio
Premium organic matcha from Ishikawa Seicha in the top terroir of Aichi, Japan. Directly sourced from one of the best organic matcha farmers in the country: MAFF award winner 2012 & 2017. Suitable for usucha. 40g
  • Premier organic matcha tea producer (double MAFF award winner)
  • Certified organic since 1995
  • No pesticides since founding of the farm
  • Family-owned business in its 3rd generation
  • Secluded, high elevation farm, with significant temperature fluctuations
  • Self-developed shading system for optimal air circulation
  • 100% self-made fertiliser made from purely natural resources
  • Cultivation of the tea plants in a protected forest area
  • Milling in traditional granite stone mills

 

Character Natural, fresh, finely bitter
Tea Farm Ishikawa Seicha
Terroir Toyota, Aichi (prefecture), Japan
Harvest 1st harvest (ichibancha), mid-May, 2021
Cultivar Yabukita
Steaming Medium (chumushi, approximately 60 seconds)
Grinding Granite stone mill. Particle size roughly 5-15 μm.
Elevation 650m above sea level
Shading Fully shaded for more than 26 days. Shading technique: jikagise
Organic EU certified organic, JAS organic since 1995
Laboratory Tests Radioactivity (Region 11/2019)
Awards Winner of the MAFF award for their Matcha Hōju
Grading 93/100 p. (matcha category), Premium
€22.90
40g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
4809-bio
€57.25 / 100g
In stock

Tea Farm

Mr. Ishikawa ranks among the best matcha tea farmers in Japan and has won the highest tea award in the country twice (in 2012 and 2017). Each year he submits to the MAFF competition his carefully crafted matcha, cultivated together with his parents at their small tea farm. Notably, their tea farm was one of the first in all of Japan to produce organic matcha. Since the farm's founding they have not used pesticides or synthetic fertilisers, and they have been certified organic since 1995. The tea farm utilises self-produced natural fertilisers and an elaborate 3-layered shading system to ensure the production of ideal tencha leaves. The tea fields are located in a secluded mountainous area at 650m elevation in Aichi, to the east of Toyota City. The location and temperature fluctuations pose a challenge to matcha cultivation, but nevertheless the Ishikawa family has earned for themselves a place among the most respected organic tea famers in Japan on account of their exceptional matcha.

Character

Flavour

The matcha of the MAFF award-winning tea farm Ishikawa Seicha possess an airy and light aroma profile that is wonderfully balanced and natural. The top terroir in Aichi as well as the care of the Ishikawa family give the tea its special character. Located at a relatively high elevation of 650m to the northeast of Kyoto, the climate conditions would typically be difficult for growing tencha. The Ishikawa family has developed their own organic fertiliser, however, that allows the tea plants to thrive. The bracing climate forces the plants to grow strong, and this strength can be tasted in the tea. The use of 3m high tana shading trellises further facilitates the growth of delicious tea leaves.

The name of this matcha, "suzukaze no sei", means spirit of the fresh breeze. The yabukita cultivar yields a tea with a pleasant and light bitterness paired with strong umami that is above all light and fresh. The aromas of cacao, forest scents, fresh grass, and wild blossoms dance on the tongue. This kaze matcha is a joy to drink, and its multifaceted character always seems to bring forth new delights.

Texture

Particularly creamy

Cup

Bright grass green

Matcha

Matcha, alongside gyokuro, is considered one of the finest of Japanese green teas. Unlike other teas, matcha is produced from shaded leaves that have been milled to a fine powder. The resulting tea contains the whole tea leaf and all its nutrients, not just water-soluble compounds. The production of matcha is time-consuming and demanding: the best qualities are gently ground in granite stone mills that can only produce a few grammes per hour due to the slow pace. Quality matcha has an intensely sweet and umami flavour that even in high concentrations (such as in the dark Koicha tea) is only minimally or not at all bitter.

Cultivation

Location, cultivation, processing

The region of Aichi, alongside Uji and Hoshino, is one of the best matcha cultivation regions in Japan. The Ishikawa family produces mainly organic matcha teas at their northern fields that are at an unusually high elevation of 650m. They use these conditions to their advantage, as the area is home to fewer pests. The woods that surround the fields prevent pesticide drift from other farms, and the Ishikawas also produce their own natural and fermented fertiliser, in order to maintain their high organic standards. The farm has been certified organic since 1995.For shading, the Ishikawas have developed 3m high tana trellises, which are the tallest in Japan. Their matcha is also locally stone-milled following traditional methods.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Aichi. Sourced directly from the tea farmer, who prepares the tea for us in airtight packages.

Organic Certification

Preparation

Recommended Matcha Bowl

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 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.

Storage and Packaging

Matcha should always be stored in the refrigerator, and only briefly removed when needed. As a result of being finely ground, the powder is very susceptible to moisture, odour, light, and oxidation. Be sure to store matcha in an airtight container. We package all our matcha in high-quality, airtight tins with screw tops. The inside of the tins have a BPA-free plastic coating to ensure that the matcha does not come into contact with the metal. The tin is also placed within a sealed, flavour protective pouch. We recommend continuing to store the matcha in the tin and pouch after opening. A better alternative, however, is to store matcha in a natsume: a small container, preferably made of cherry wood, that is both breathable and anti-bacterial.

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