Organic Certification
Organic Matcha
Ikkyu
Super Premium 95 P.
SKU
3032-bio
Our best organic matcha from Kirishima: exclusively sourced from 1st harvest leaves which have been shaded for 23 days (jikagise technique) and ground into power at a granite mill in Uji. Suitable for koicha (濃茶). Super Premium. 40g
| Preparation | Suitable for usucha and koicha |
| Character | Natural, mineral, umami |
| Tea Garden | A leading matcha producer |
| Terroir | Tencha: Kirishima, Kagoshima, Japan |
| Harvest | 1st harvest (ichibancha), May, 2020 |
| Cultivar | Okumidori |
| Steaming | Short (asamushi, approximately 20 seconds) |
| Grind | Traditional granite mill in Uji |
| Elevation | 300-400m above sea level |
| Shading | Shaded for approximately 23 days. Shading technique: jikagise |
| Organic Cert. | EU certified organic, JAS organic for over 20 years |
| Laboratory Tests | Radioactivity (Region 11/2019) Pesticides (08/2018) |
| Grade | 95/100 p. (matcha category); Super Premium (Ceremonial Grade, Koicha) |
In stock
Character
Flavour
The best organic matchas in Japan, besides Uji and Hoshino, come from the top region of Kirishima in southern Kyushu. We obtain the tencha directly from Kirishima's leading organic tencha farm, which is well-known in Japan. We exclusively source the highest quality 1st harvest tencha and have it milled for us in Uji. Stone-milling ensures optimal retention of nutrients, a creamy texture, and the full development of aromas.
The prize-winning tencha farmer places great importance on the use of a natural, bioactive fertiliser which is produced in a years' long fermentation process. This fermentation yields special complexes of bacteria and minerals that are better absorbed by the roots of the tea plants than generic fertilisers. The tea plants become stronger and healthier, and this can be tasted in the tea. This Ikkyu has a wonderfully natural flavour, combining mineral and savoury notes with pleasant umami and a slight bitterness.
Texture
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 & Processing
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.
