Organic Everyday Matcha - Single Origin

• Organic matcha from carefully shaded tea gardens in Kyushu 
• Crafted for smooth, rich matcha lattes and everyday bowls 
• Longer shading for deeper umami and gentle sweetness
• Grown with low-stress, tree-friendly cultivation methods 

This organic matcha is a refined, culinary-grade matcha ideal for daily bowls and matcha lattes, crafted with the same care and terroir-driven approach as the award-winning teas from this producer. 

A premium Japanese organic matcha made from tea leaves grown without any pesticides, focusing on purity, safety, and a naturally rich taste. Designed as a superior grade of matcha ideal for matcha lattes and other milk-based creations, it offers a smooth, full-bodied profile that remains elegant and balanced rather than bitter. 

This matcha is also selected for use at THE SHINMONZEN, a luxury hotel near Gion in Kyoto, known as the sister property of a renowned French hotel. That same standard of hospitality and refinement is reflected in the matcha’s flavour: a soft, rounded umami, gentle sweetness, and a clean finish that works beautifully both on its own and in modern matcha drinks. 

Organic cultivation and traditional crafting : Made from single organic tea leaves grown at around 360 meters, where cool mountain air and natural breezes help the plants develop dense flavour and aroma. The leaves are shaded for more than three weeks before harvest, encouraging a deep green colour and layered umami, then carefully processed into a vibrant, aromatic matcha using traditional-style methods refined for modern quality and safety. 

To heighten fragrance without harshness, the tencha leaves are gently roasted using a combination of techniques, bringing out sweetness and aroma while keeping the taste clean. Each batch is checked visually and passes through metal detection and other controls, supporting a consistently high standard for both flavour and safety. 

Long shading and tree-friendly farming : As matcha gains popularity worldwide, this producer chooses a slower, more considerate path: tea trees are covered for about three weeks—longer than many farms—to carefully block sunlight. This extended shading reduces astringency and bitterness and brings out an elegant, natural umami and sweetness with very little sharpness, ideal for smooth, creamy matcha drinks. 

Because long shading puts stress on the tea trees, the fields are managed in rotation. Only about one-third of the trees are covered in a given year, and each section is rested for the following two years. This approach respects the plants, supports long-term soil and tree health, and allows the matcha to express depth and softness rather than forced intensity. 

How to enjoy Matcha: 

For the best texture and flavour, sift the matcha before use and whisk it thoroughly with a bamboo whisk (chasen) until a fine, silky foam forms on the surface. Enjoy it straight in a bowl, pair it with a small sweet for a classic Japanese balance, or prepare it as a luxurious matcha latte – the rich umami and gentle sweetness stand up beautifully to milk while remaining smooth and refined.

100g