Harvest time: first harvest in 2025

Origin: Kirishima, Kagoshima, Japan

Cultivar: yabukita, yutaka midori

Picking Method: Handmade Organic Tea

Kirishima Matcha has been cultivated for more than 20 years, long before industrial tea cultivation began to go organic. The tea tree of organic Kirishima Matcha grows completely naturally. Every morning, tea growers Kirishima carefully examine the condition of the soil, check the weather, temperature and relative humidity, check the color and smell of the leaves, and then decide how to handle the leaves for the day.

This Organic Matcha Supreme Kirishima from the “Emerald Forest” series. The Emerald Forest, in terms of quality, color, taste and smell, is among the best of its kind. It is one of the few that can be drunk both as “koicha” and as “usucha”. While the “koicha” of low-quality, conventional matcha varieties has an unpleasant bitterness, this matcha has a pleasant and intense taste thanks to its high concentration of nutrients.

The special umami taste that stays in the mouth and the natural sweetness are in perfect balance. Bright green in color and with a creamy texture, this organic Matcha uses only a leaf without a stem and veins, which can give the finished tea a bitter taste and reduce the concentration of nutrients. The leaves of this tea are carefully dried and then ground between two granite stones, and for every 40 grams of powder, the grinding takes an hour. In this way, the leaves are prevented from heating up, which would thus lose their valuable composition and superior taste. The finely ground powder of organic Kirishima matcha tea offers great benefits just by mixing it with water, as important nutrients that are naturally present in the tea leaves, e.g. catechins, saponins and vitamins, can be easily absorbed by the body. Organic Kirishima Matcha is the only authentic matcha tea in Japan that offers the unmistakable taste of premium matcha. It gets its aroma due to its unique location in the volcanic Kirishima Mountains, where typical layers of mist naturally dose sunlight to tea plants. Organic Kirishima Matcha tea is not only used in the Japanese tea ceremony. Top chefs in the best restaurants use it for culinary experiments, and it is also gaining popularity in Tokyo.     Preparation of usucha: To prepare it, you need a bamboo whisk, 1-2 grams of powder (approximately 1/4 teaspoon) and a bowl for Matcha. Pour in 80 ml of water at a temperature of 60°C that has been previously heated to 100°C. Quickly mix the matcha with a whisk in the letter M or W until a rich foam is formed. Preparation of koicho: To prepare it, you need a bamboo whisk, 4 grams of powder (approximately 2/3 teaspoon) and a bowl for Matcha. Pour in 20 to 50 ml of water at 60°C that has been previously heated to 100°C. Slowly mix in a circle until a thick, creamy paste without lumps is obtained.