Matcha Tea
Sōon Organic

Contest Grade 98 P.

Exceptional Contest Grade organic matcha from Uji, the best matcha terroir in Japan. Full-bodied, harmonious umami with a long finish from one of the leading matcha farmers. Suitable for koicha. Cultivated without the use of plant protection products. 30g
  • Cultivated and milled in Uji, home of matcha and the best tencha terroir in Japan
  • Full and balanced umami with a natural flavour and no bitterness
  • One of the best organic matchas from Japan
  • Complex tana shading system
  • Ideal tencha terroir in Uji, the top region for matcha
  • In-house milling using a granite stone mill
  • Regular supervision and care by the tea farmer himself
  • Hand-picked
  • In addition to this matcha, a tencha and usuore variety of the same tea are also available


Character Balanced, umami, creamy sweet, yeasty pastry
Tea Garden One of the leading matcha producers in Uji
Terroir Uji, Kyoto, Japan
Harvest 1st flush (ichibancha), May 2022; hand-picked (tezumi)
Cultivar Samidori
Grind In-house milling by the farmer in traditional granite mills in Uji
Elevation 13m above sea level
Shading Fully shaded for 34 days, tana technique (2 layers)
Organic Cert. EU certified organic, JAS organic
Laboratory Tests Radioactivity (region as of 11/2019)
Grade 98/100 p. (Matcha tea category); Contest Grade

Note: This tea was certified organic according to EU regulations in 2021; some (older) labels may not reflect this change.


Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€1,663.33 / 1kg
In stock

Tea Farm

We source this tea directly from one of the most renowned matcha farmers in Japan, whose farm is located in Uji, the cradle of Japanese tea culture. The farmer has avoided the use of pesticides and artificial fertilisers for years due to his belief that they have no place in the process of producing authentic matcha. Moreover, he wished to remove himself from the vicious cycle in which ever stronger pesticides were contributing to the evolution of ever more resistant pests. Traditional cultivation methods, including the manual trimming of the tea plants each year as well as the springtime hand-harvesting (shizen jitate), presented challenges in this transition. After many years of experimentation and a few setbacks, the tea farm was successful in completely switching to pesticide-free cultivation and later to certified organic cultivation. The resulting tencha and usuore teas are pure and wonderfully aromatic.



In addition to the tea's wonderful green colour, this matcha distinguishes itself via its exceptionally well-balanced umami flavour. Sweet and creamy notes of yeasty pastry and deep maritime chlorophyll umami lend an aroma that is intense, yet not overwhelming. Even strongly prepared koicha has only the slightest touch of bitterness.


Exceptionally creamy, noticeably finely milled as a result of in-house granite mill


Deep forest 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

Uji is the cradle of Japanese tea culture and home to the best tencha terroirs in Japan. High-quality teas from pesticide-free cultivation are rare due to the pressures of market competition as well as the need for extensive experience to achieve a comparably umami-rich and balanced flavour. Unlike most matcha, which are made with a blend of cultivars, this tea is made from the single samidori cultivar, which is a classic from Uji. This matcha is available not only in the form of matcha powder, but also as pre-ground tencha and usuore (tencha stem tea made from the stems and leaf veins). Together, these 3 varieties offer a delightful insight into the complexity of matcha production.

Single Origin

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

Organic Certification


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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