CERMONIAL MATCHA "HOSHINO NO HIKARI"
"LIGHT OF HOSHINO"
POWDERED GREEN TEA
★ ORGANIC
Hoshino, Yame, Fukuoka, Japan
40 g vacuum tin
AROMA
Bakery, nutty
TASTE
Marine, herbal
CULTIVAR: Okumidori
HARVEST: 2024
PRODUCTION: 2025
POWDERED GREEN TEA
★ ORGANIC
Hoshino, Yame, Fukuoka, Japan
Organic certified Matcha made from the 'Okumidori' cultivar. Rich, well-balanced, tender taste with bakery, nutty flavor due to a medium roasted level. Fresh aftertaste with marine notes. Long-lasting aftertaste. MORE
40 g vacuum tin
AROMA
Bakery, nutty
TASTE
Marine, herbal
CULTIVAR: Okumidori
HARVEST: 2024
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.
Young leaves are hand-picked to ensure quality, a laborious process done with great care. The leaves are steamed immediately after harvesting to stop oxidation and preserve their green color and nutritional properties. After steaming, the leaves are dried and sorted to remove stems and veins. The dried leaves are then ground into a fine powder using traditional stone mills, a slow process that requires precision to avoid overheating the leaves, which can affect quality.
The resulting tea is celebrated for its creamy texture and flavor profile that balances sweetness with a fresh, grassy taste. High-quality Matcha has a delicate, rich flavor due to the shading process, enhancing its umami component. This unique combination of texture and flavor makes Matcha a distinctive drinking experience. In the Japanese tea ceremony, Matcha symbolizes harmony, respect, purity, and tranquility, aligning with the underlying principles of Chanoyu. The ritual of preparing and serving tea creates a mindful space for reflection and connection with others. Each movement and action in the ceremony reflects careful thought, embodying a deep respect for nature and the craftsmanship behind the tea.
We are honored to introduce you to our Ceremonial Grade Matcha to make your tea experience an inspiring journey!
ORIGIN
Hoshino Tea Factory in Yame, Japan, is renowned for producing high-quality green tea. Nestled in the lush hills of Fukuoka Prefecture, the factory specializes in making gyokuro, sencha and matcha, prized for their flavor and rich aroma. Visitors to Hoshino can explore the tea-making process, from cultivation to brewing, and enjoy tastings that highlight the unique characteristics of Yame tea. The factory embodies a blend of traditional and modern techniques, passing their values through generations, ensuring that each cup of tea reflects the region's rich heritage and dedication to quality. This factory has won many local and international prizes and is one of Japan's famous matcha tea producers.
Yame, located in Fukuoka Prefecture on Japan’s Kyushu Island, is one of the country’s most renowned tea-producing regions, especially famous for its premium matcha and gyokuro. Surrounded by mountains and nourished by pure river waters, Yame benefits from cool mornings, frequent mists, and fertile soil that together create the ideal microclimate for shaded tea cultivation. Local farmers preserve traditional methods, carefully shading tea plants for several weeks before harvest to enhance sweetness and umami. The teas from Yame are known for their rich, mellow taste, deep jade color, and smooth, creamy texture — a perfect expression of Japanese craftsmanship and natural harmony.
ORGANOLEPTIC
Matcha made from the Okumidori cultivar is known for its elegant balance and refined sweetness. It presents a smooth, velvety texture with a mild yet rich umami taste and minimal bitterness. The aroma is delicate and fresh, with subtle notes of steamed greens, young nuts, and a gentle floral undertone. When whisked, it produces a vibrant, deep green froth and a rounded flavor that feels both refreshing and comforting. The aftertaste is long, clean, and softly sweet, leaving a calm, harmonious impression typical of high-grade Japanese matcha.
HOSHINO NO HIKARI – “Light of Hoshino”
Meaning “light of the star field,” this name symbolizes the purity and serene brilliance of Hoshino’s environment, a matcha born from nature’s harmony and calm.
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.
Young leaves are hand-picked to ensure quality, a laborious process done with great care. The leaves are steamed immediately after harvesting to stop oxidation and preserve their green color and nutritional properties. After steaming, the leaves are dried and sorted to remove stems and veins. The dried leaves are then ground into a fine powder using traditional stone mills, a slow process that requires precision to avoid overheating the leaves, which can affect quality.
The resulting tea is celebrated for its creamy texture and flavor profile that balances sweetness with a fresh, grassy taste. High-quality Matcha has a delicate, rich flavor due to the shading process, enhancing its umami component. This unique combination of texture and flavor makes Matcha a distinctive drinking experience. In the Japanese tea ceremony, Matcha symbolizes harmony, respect, purity, and tranquility, aligning with the underlying principles of Chanoyu. The ritual of preparing and serving tea creates a mindful space for reflection and connection with others. Each movement and action in the ceremony reflects careful thought, embodying a deep respect for nature and the craftsmanship behind the tea.
We are honored to introduce you to our Ceremonial Grade Matcha to make your tea experience an inspiring journey!
ORIGIN
Hoshino Tea Factory in Yame, Japan, is renowned for producing high-quality green tea. Nestled in the lush hills of Fukuoka Prefecture, the factory specializes in making gyokuro, sencha and matcha, prized for their flavor and rich aroma. Visitors to Hoshino can explore the tea-making process, from cultivation to brewing, and enjoy tastings that highlight the unique characteristics of Yame tea. The factory embodies a blend of traditional and modern techniques, passing their values through generations, ensuring that each cup of tea reflects the region's rich heritage and dedication to quality. This factory has won many local and international prizes and is one of Japan's famous matcha tea producers.
Yame, located in Fukuoka Prefecture on Japan’s Kyushu Island, is one of the country’s most renowned tea-producing regions, especially famous for its premium matcha and gyokuro. Surrounded by mountains and nourished by pure river waters, Yame benefits from cool mornings, frequent mists, and fertile soil that together create the ideal microclimate for shaded tea cultivation. Local farmers preserve traditional methods, carefully shading tea plants for several weeks before harvest to enhance sweetness and umami. The teas from Yame are known for their rich, mellow taste, deep jade color, and smooth, creamy texture — a perfect expression of Japanese craftsmanship and natural harmony.
ORGANOLEPTIC
Matcha made from the Okumidori cultivar is known for its elegant balance and refined sweetness. It presents a smooth, velvety texture with a mild yet rich umami taste and minimal bitterness. The aroma is delicate and fresh, with subtle notes of steamed greens, young nuts, and a gentle floral undertone. When whisked, it produces a vibrant, deep green froth and a rounded flavor that feels both refreshing and comforting. The aftertaste is long, clean, and softly sweet, leaving a calm, harmonious impression typical of high-grade Japanese matcha.
HOSHINO NO HIKARI – “Light of Hoshino”
Meaning “light of the star field,” this name symbolizes the purity and serene brilliance of Hoshino’s environment, a matcha born from nature’s harmony and calm.
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