Organic Matcha

Premium 90 P.

The finest tea from the leading organic matcha farmer collective, cultivated near the sea in Shibushi, South Kagoshima. Pleasant and palatable for newcomers to matcha. From the premium Yutakamidori cultivar, suitable for usucha, matcha latte and baking. 40g
  • From one of the leading organic farmers from Kagoshima
  • Highly environmentally conscious organic cultivation
  • From the premium yutakamidori cultivar
  • Excellent value
  • Suitable for usucha, as matcha latte, etc.


Character Refreshing, pleasant bitterness, notes of walnut and artichoke with a mild finish
Tea Garden Leading organic tea farm in Shibushi, Kagoshima.
Terroir Shibushi, Kagoshima, Japan
Harvest 2nd harvest in June and July, followed by a maturation process (kuradashi). Ground in February 2022
Cultivar Yutakamidori
Grind Ground with ball mill
Elevation 50m above sea level
Steaming Standard (Chuumushi, 30 sek.)
Shading Shaded for 14 days. Shading technique: jikagise
Organic Cert.  EU certified organic, JAS organic since 2017
Grade 90/100 P. (matcha category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€372.50 / 1kg
Notify me when this product is available:

Incl. VAT, excl. Shipping

€372.50 / 1kg
Out of 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.



When tasting, a very pleasant bitterness with notes of artichoke and walnut is present, lingering only briefly and giving way to a long-lasting, mild aftertaste. The matcha is refreshing and vitalising with a creamy consistency, making it an ideal base for matcha lattes and shakes. Excellent value for premium quality.


creamy and milky


pale, grass 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.

Single Origin

This matcha comes 100% from the above tea field and tea farmer and is packed airtight for us directly on site. Direct purchase from the manufacturer.

Organic Certification


Brewing Guide

Using a bamboo chashaku spoon, place two heaped scoops (or approx. one teaspoon) of matcha powder into a matcha bowl of your choice, then pour approx. 80ml hot water (between 60°C and 80°C) into the bowl. Try not to pour the water directly onto the matcha, as this will increase clumping.

To achieve the classic matcha foam, a matcha whisk is indispensable. When using a matcha whisk, the most important thing is of course to master the correct movement: circular and typical whisking movements will result in little to no foam, while holding the whisk at an angle of about 90° in the bowl and moving it back and forth in a tight zigzag pattern with your wrist while moving your arm across the bowl and back again will help you achieve that iconic matcha frothiness. Make sure to touch the bottom of the bowl only lightly with the whisk. The faster you perform this movement, the quicker and easier it is to create a wonderful foam. Practice makes perfect! Enjoy!

Recommended Matcha Bowl

We highly recommend using an authentic 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 and flavour of matcha, as well as to maximally preserve its bioactive compounds, we recommend using a matcha sifter (furui) and whisk (chasen). To accurately measure and serve matcha powder, we further recommend using a traditional bamboo 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.

Our recommendations

Welcome! Which language would you like to use?

The image could not be loaded.