HOSHINO MATCHA
MATCGHA FROM HOSHINO
POWDERED GREEN TEA
★ ORGANIC
Hoshino, Yame, Fukuoka, Japan
40 g vacuum tin
AROMA
Bakery, nutty
TASTE
Marine, herbal
CULTIVAR: Okumidori
PRODUCTION: 2025
POWDERED GREEN TEA
★ ORGANIC
Hoshino, Yame, Fukuoka, Japan
Matcha is a finely ground powdered green tea from Japan, produced from specially cultivated and shaded tea leaves. After harvest, the leaves are processed into tencha and then stone-ground into a fine powder, allowing the entire leaf to be consumed. This method results in a concentrated tea with a rich umami profile, smooth texture, and a vivid green color. MORE
40 g vacuum tin
AROMA
Bakery, nutty
TASTE
Marine, herbal
CULTIVAR: Okumidori
PRODUCTION: 2025
Due to the special cultivars, climate, and quality of the tea leaves, this type of tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
Extensive research over the past few decades has unequivocally demonstrated the health benefits of green tea. It has been found to reduce the risk of heart disease, cleanse the circulatory system, strengthen blood vessels, lower blood pressure, reduce blood sugar, prevent the development of cancer cells, and even relieve nervous tension. This wealth of scientific evidence should instill confidence in its potential to improve health.
Since the entire leaf is powdered, Matcha retains a high concentration of vitamins, minerals, and antioxidants, particularly catechins, which effectively combat free radicals. Matcha holds a record for its caffeine content compared to other teas. While it contains approximately 70 mg of caffeine per 8 oz (compared to around 30-50 mg in a regular cup of green tea), it also has L-theanine, an amino acid that promotes relaxation and counters the jitters often associated with caffeine. This combination can provide a sustained and balanced energy boost.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
Extensive research over the past few decades has unequivocally demonstrated the health benefits of green tea. It has been found to reduce the risk of heart disease, cleanse the circulatory system, strengthen blood vessels, lower blood pressure, reduce blood sugar, prevent the development of cancer cells, and even relieve nervous tension. This wealth of scientific evidence should instill confidence in its potential to improve health.
Since the entire leaf is powdered, Matcha retains a high concentration of vitamins, minerals, and antioxidants, particularly catechins, which effectively combat free radicals. Matcha holds a record for its caffeine content compared to other teas. While it contains approximately 70 mg of caffeine per 8 oz (compared to around 30-50 mg in a regular cup of green tea), it also has L-theanine, an amino acid that promotes relaxation and counters the jitters often associated with caffeine. This combination can provide a sustained and balanced energy boost.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (CHANOYU)
Temperature: 75-85 °C
Amount: 2 chasaku (1 teaspoon) in 70 ml water
In the tea ceremony, Matcha is prepared by whisking this vibrant green powder with hot water, creating a foamy, frothy beverage. The whisk, traditionally made of bamboo and called a chasen, is used to mix the powder and water, incorporating air to enhance the texture. This process emphasizes not just the flavor but also the aesthetic quality of the drink, which is a central aspect of Chanoyu.
Learn more about TEA BREWING METHODS
Temperature: 75-85 °C
Amount: 2 chasaku (1 teaspoon) in 70 ml water
In the tea ceremony, Matcha is prepared by whisking this vibrant green powder with hot water, creating a foamy, frothy beverage. The whisk, traditionally made of bamboo and called a chasen, is used to mix the powder and water, incorporating air to enhance the texture. This process emphasizes not just the flavor but also the aesthetic quality of the drink, which is a central aspect of Chanoyu.
Learn more about TEA BREWING METHODS
Teaware: chawan (bowl) and chasaku (a special bamboo whisk)
Material: glazed clay, porcelain
Learn more ABOUT TEAWARE
Material: glazed clay, porcelain
Learn more ABOUT TEAWARE
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. It is recommended to store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures. After opening, it is recommended to use it within 1-2 months.
*Our Matcha is packed by the producer in a semi-automatic filling (Tin Screw Can) with an Oxygen absorber inside.
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
*Our Matcha is packed by the producer in a semi-automatic filling (Tin Screw Can) with an Oxygen absorber inside.
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Matcha is a finely ground powder made from high-quality green tea leaves. It is an important part of the traditional Japanese tea ceremony known as Chanoyu (or "the way of tea"). Matcha is crafted from the youngest tea leaves harvested during the first flush in late April to early May. These tender leaves are shaded from sunlight for several weeks before harvest, which boosts chlorophyll levels and enhances the tea's vibrant green color while developing its sweet, umami flavor profile. Only the finest of these leaves, tencha, are selected for producing Matcha.
After harvesting, the leaves are steamed to halt oxidation, then dried and processed into tencha, a material that is not rolled but kept flat to preserve its integrity. The final stage involves slow grinding using traditional stone mills, producing an extremely fine powder. This method allows the entire leaf to be consumed, resulting in a more concentrated intake of both flavor and chemical compounds compared to infused teas.
Matcha occupies a central position within Japanese tea culture, particularly in the context of the tea ceremony, where preparation and presentation follow highly refined principles. At the same time, it has become widely used in contemporary contexts, including gastronomy and beverage applications. It is valued for its intensity, texture, and ability to deliver a direct and complete expression of the tea leaf.
TERROIR
This Matcha is produced in the Hoshino area of Yame, located on the island of Kyushu in Japan. The region is characterized by a mountainous landscape, abundant forests, and a humid climate, creating stable conditions for high-quality tea cultivation. Frequent morning mists and diffused sunlight reduce direct solar exposure, supporting slow and controlled leaf development, particularly important for shaded tea production.
The soils in this area are well-drained and mineral-rich, often derived from a mix of forest and mountain environments. This composition supports balanced plant growth and contributes to the density and structure of the leaf material used for tencha. Moderate nutrient availability encourages concentration within the leaf rather than rapid expansion, enhancing both flavor intensity and texture. Microclimate plays a critical role, especially in the context of shading practices. High humidity, stable temperatures, and limited direct sunlight during the final weeks before harvest increase the concentration of L-theanine while moderating catechin development. This balance is reflected in the final Matcha as a deep, integrated umami, low astringency, and a smooth, concentrated texture.
Another important aspect is the long-standing interaction between environment and cultivation technique. Producers in Hoshino carefully manage shading duration, harvest timing, and processing methods to align with local conditions. This coordination ensures that the tea expresses both the natural depth of the region and the refined precision associated with high-grade Japanese Matcha production.
ORGANOLEPTICS
The powder is extremely fine and uniform, with a deep, vibrant green tone and a soft, silky texture, reflecting high-quality tencha and careful stone grinding. The aroma of the dry powder is rich and concentrated, with notes of sweet grass, steamed greens, and a pronounced umami depth. When whisked in a bowl, the tea forms a dense, creamy foam, releasing a layered aromatic profile where vegetal freshness is combined with a soft sweetness and a subtle marine nuance.
The aroma of the liquor is deep and well-integrated, with a harmonious combination of fresh vegetal notes, pronounced umami, and a gentle underlying sweetness. The taste is full and concentrated, with a thick, velvety texture that coats the palate. From the first sip, a deep umami dominates, gradually unfolding into a rounded sweetness with extremely low astringency and a smooth, enveloping mouthfeel. The aftertaste is long and persistent, with a rich, savory-sweet impression and a subtle cooling sensation that lingers on the palate. In the empty bowl after drinking, a delicate, sweet and slightly creamy aroma remains, leaving a refined and composed final impression.
Matcha is a finely ground powder made from high-quality green tea leaves. It is an important part of the traditional Japanese tea ceremony known as Chanoyu (or "the way of tea"). Matcha is crafted from the youngest tea leaves harvested during the first flush in late April to early May. These tender leaves are shaded from sunlight for several weeks before harvest, which boosts chlorophyll levels and enhances the tea's vibrant green color while developing its sweet, umami flavor profile. Only the finest of these leaves, tencha, are selected for producing Matcha.
After harvesting, the leaves are steamed to halt oxidation, then dried and processed into tencha, a material that is not rolled but kept flat to preserve its integrity. The final stage involves slow grinding using traditional stone mills, producing an extremely fine powder. This method allows the entire leaf to be consumed, resulting in a more concentrated intake of both flavor and chemical compounds compared to infused teas.
Matcha occupies a central position within Japanese tea culture, particularly in the context of the tea ceremony, where preparation and presentation follow highly refined principles. At the same time, it has become widely used in contemporary contexts, including gastronomy and beverage applications. It is valued for its intensity, texture, and ability to deliver a direct and complete expression of the tea leaf.
TERROIR
This Matcha is produced in the Hoshino area of Yame, located on the island of Kyushu in Japan. The region is characterized by a mountainous landscape, abundant forests, and a humid climate, creating stable conditions for high-quality tea cultivation. Frequent morning mists and diffused sunlight reduce direct solar exposure, supporting slow and controlled leaf development, particularly important for shaded tea production.
The soils in this area are well-drained and mineral-rich, often derived from a mix of forest and mountain environments. This composition supports balanced plant growth and contributes to the density and structure of the leaf material used for tencha. Moderate nutrient availability encourages concentration within the leaf rather than rapid expansion, enhancing both flavor intensity and texture. Microclimate plays a critical role, especially in the context of shading practices. High humidity, stable temperatures, and limited direct sunlight during the final weeks before harvest increase the concentration of L-theanine while moderating catechin development. This balance is reflected in the final Matcha as a deep, integrated umami, low astringency, and a smooth, concentrated texture.
Another important aspect is the long-standing interaction between environment and cultivation technique. Producers in Hoshino carefully manage shading duration, harvest timing, and processing methods to align with local conditions. This coordination ensures that the tea expresses both the natural depth of the region and the refined precision associated with high-grade Japanese Matcha production.
ORGANOLEPTICS
The powder is extremely fine and uniform, with a deep, vibrant green tone and a soft, silky texture, reflecting high-quality tencha and careful stone grinding. The aroma of the dry powder is rich and concentrated, with notes of sweet grass, steamed greens, and a pronounced umami depth. When whisked in a bowl, the tea forms a dense, creamy foam, releasing a layered aromatic profile where vegetal freshness is combined with a soft sweetness and a subtle marine nuance.
The aroma of the liquor is deep and well-integrated, with a harmonious combination of fresh vegetal notes, pronounced umami, and a gentle underlying sweetness. The taste is full and concentrated, with a thick, velvety texture that coats the palate. From the first sip, a deep umami dominates, gradually unfolding into a rounded sweetness with extremely low astringency and a smooth, enveloping mouthfeel. The aftertaste is long and persistent, with a rich, savory-sweet impression and a subtle cooling sensation that lingers on the palate. In the empty bowl after drinking, a delicate, sweet and slightly creamy aroma remains, leaving a refined and composed final impression.
JAPANESE TEA
Explore more Japanese classic teas within the AN SHIM TEA Collection.