Shōan P. Free

Ceremony Grade 97 P.

One of the best matchas Shizuoka from the top matcha farmer, deep green Okumidori Cultivar, ground on granite mill, pesticide free cultivation, suitable for Usucha and Koicha, tea tin with 30g.
  • from Shizuoka's leading matcha farmer
  • cultivation without pesticides for over 25 years
  • Okumidori: popular for Matcha, particularly chlorophyll-green cultivar
  • extremely bright grass green of the powder or cup
  • very innovative use of solar panels to shade the plants
  • cooperation with the Shizuoka Tea Research Center for regular soil analysis for optimal and individual application of natural fertilizer.


Character Deep and saturated grass green cup; full umami and chlorophyll notes with a light character, well-balanced
Tea Garden From a leading, innovative tea farm in Shizuoka with 25 years' experience in pesticide-free cultivation.
Terroir Kikugawa, Shizuoka (prefecture), Japan
Harvest 1st harvest (ichibancha), end of May, 2022
Cultivar Okumidori
Steaming Short (asamushi, approximately 15 seconds)
Grind Granite stone mill. Particle size roughly 6 μm.
Elevation 170m above sea level
Shading Fully shaded >30 days, Tana (2-layer)
Organic Cert. Cultivation without pesticides since 1993
Laboratory Tests Radioactivity (Region 11/2019)
Grade 97/100 p. (matcha category); Super Premium 

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€963.33 / 1kg
In stock



The tea takes on a vibrant, grass green colour during preparation in the cup. The flavour is delicate and sweet at first like green plums with a mineral touch. The tea is quite creamy and yields a similar sensation to melted ice cream. The tea finishes with a slight astringency, and on the whole is a very light and well-balanced matcha. Suitable for koicha.


Exceptionally creamy


Vibrant, deep grass green


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

The tea farmer has developed innovative methods of optimising fertiliser and land usage. For example, part of the tea farm is shaded with solar panels which have the dual benefit of improving the quality of the tea as well as generating enough electricity to sell. The tea farmer has also cooperated with the Shizuoka Tea Research Center for many years. This work entails producing detailed analyses of soil nutrient levels at various locations on the tea farm so as to measure the efficiency of water, shade, and fertiliser on each cultivar and thereby to optimise how these resources are used. The okumidori cultivar was selected for this matcha because it flourishes in Kikugawa. Okumidori is harvested relatively late (8 days after yabukita: ばんせい, bansei), and has a deep green leaf colour that can be recognised in the matcha powder.


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

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.

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