KAGOSHIMA MATCHA
MATCHA FROM KAGOSHIMA
POWDERED GREEN TEA
★ ORGANIC
Kagoshima, Kyushu, 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: Saemidori and Okumidori
PRODUCTION: 2025
POWDERED GREEN TEA
★ ORGANIC
Kagoshima, Kyushu, 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: Saemidori and 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 Kagoshima, one of the most important tea-growing regions in Japan. Located in the southern part of the country, the region is characterized by a warm, humid climate with high levels of sunlight and regular rainfall, creating favorable conditions for vigorous and consistent tea plant growth. The early onset of the growing season allows for stable harvest cycles and well-developed leaf material suitable for tencha production.
The soils in Kagoshima are predominantly volcanic in origin, well-drained, and rich in minerals. This composition supports strong root systems and contributes to a clean and structured character in the tea. At the same time, careful agricultural management is required to regulate plant vigor and maintain the balance necessary for high-quality shaded cultivation. Microclimate factors such as humidity, air circulation, and diffused light play a significant role, especially during the shading period before harvest. The controlled reduction of sunlight enhances the accumulation of amino acids, particularly L-theanine, while moderating the development of catechins. This balance is reflected in the final Matcha as a smooth texture, pronounced umami, and low astringency.
Another important aspect is the integration of terroir with cultivation and processing techniques. Producers carefully align shading duration, harvest timing, and tencha production methods with regional conditions. This coordination ensures that the final Matcha expresses both the natural characteristics of Kagoshima and the precision of Japanese tea craftsmanship.
ORGANOLEPTIC
The powder is fine and uniform, with a bright green to slightly deeper green tone, reflecting the characteristics of Kagoshima-grown tencha. The aroma of the dry powder is fresh and clear, with notes of green grass, steamed vegetables, and a gentle sweet nuance. When whisked in a bowl, the tea forms a smooth, light foam, releasing a clean and balanced aromatic profile, where fresh vegetal tones are supported by soft umami and a subtle creamy undertone.
The aroma of the liquor is fresh and well-defined, with a combination of vegetal notes, light umami, and a mild natural sweetness. The taste is smooth and structured, with a medium body and a slightly lighter, more refreshing texture compared to more shaded northern styles. From the first sip, fresh green notes dominate, supported by a gentle umami and a soft sweetness, with a light, controlled astringency that adds clarity. The aftertaste is clean and moderately persistent, with a returning freshness and a subtle sweet impression. In the empty bowl after drinking, a delicate, slightly sweet and vegetal aroma remains, leaving a clear 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 Kagoshima, one of the most important tea-growing regions in Japan. Located in the southern part of the country, the region is characterized by a warm, humid climate with high levels of sunlight and regular rainfall, creating favorable conditions for vigorous and consistent tea plant growth. The early onset of the growing season allows for stable harvest cycles and well-developed leaf material suitable for tencha production.
The soils in Kagoshima are predominantly volcanic in origin, well-drained, and rich in minerals. This composition supports strong root systems and contributes to a clean and structured character in the tea. At the same time, careful agricultural management is required to regulate plant vigor and maintain the balance necessary for high-quality shaded cultivation. Microclimate factors such as humidity, air circulation, and diffused light play a significant role, especially during the shading period before harvest. The controlled reduction of sunlight enhances the accumulation of amino acids, particularly L-theanine, while moderating the development of catechins. This balance is reflected in the final Matcha as a smooth texture, pronounced umami, and low astringency.
Another important aspect is the integration of terroir with cultivation and processing techniques. Producers carefully align shading duration, harvest timing, and tencha production methods with regional conditions. This coordination ensures that the final Matcha expresses both the natural characteristics of Kagoshima and the precision of Japanese tea craftsmanship.
ORGANOLEPTIC
The powder is fine and uniform, with a bright green to slightly deeper green tone, reflecting the characteristics of Kagoshima-grown tencha. The aroma of the dry powder is fresh and clear, with notes of green grass, steamed vegetables, and a gentle sweet nuance. When whisked in a bowl, the tea forms a smooth, light foam, releasing a clean and balanced aromatic profile, where fresh vegetal tones are supported by soft umami and a subtle creamy undertone.
The aroma of the liquor is fresh and well-defined, with a combination of vegetal notes, light umami, and a mild natural sweetness. The taste is smooth and structured, with a medium body and a slightly lighter, more refreshing texture compared to more shaded northern styles. From the first sip, fresh green notes dominate, supported by a gentle umami and a soft sweetness, with a light, controlled astringency that adds clarity. The aftertaste is clean and moderately persistent, with a returning freshness and a subtle sweet impression. In the empty bowl after drinking, a delicate, slightly sweet and vegetal aroma remains, leaving a clear and composed final impression.
JAPANESE TEA
Explore more Japanese classic teas within the AN SHIM TEA Collection.