MATCHA HOSHINO
MATCHA FOR TEA CEREMONY
GREEN TEA
★ ORGANIC
Hoshino, Yame, Fukuoka, Japan
40 g vacuum tin
AROMA
Bakery, nutty
TASTE
Marine, herbal
CULTIVAR: Okumidori
PRODUCTION: 2026
GREEN TEA
★ ORGANIC
Hoshino, Yame, Fukuoka, Japan
Matcha Hoshino is a premium organic ‘ceremonial’ matcha (suitable for Koicha) produced by one of Japan's most respected and award-winning tea producers in the mountainous region of Hoshino on Kyushu Island. Cultivated at high elevation on mineral-rich volcanic soils and grown using certified organic farming practices, this high-quality matcha has a distinctive character that reflects the unique terroir of southern Japan. Carefully shade-grown, traditionally processed, it produces a bright green cup with remarkable depth, refined umami, natural sweetness, and a long, elegant finish. MORE
40 g vacuum tin
AROMA
Bakery, nutty
TASTE
Marine, herbal
CULTIVAR: Okumidori
PRODUCTION: 2026
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
MATCHA HOSHINO
ABOUT
Founded in the mountain village of Hoshino in Yame (Fukuoka prefecture), Hoshino Seichaen has spent nearly eight decades pursuing one goal: producing some of Japan's finest shaded teas. From its beginnings as a family tea producer, the company has gradually developed into one of the country's leading specialists in premium matcha and gyokuro while remaining deeply rooted in traditional craftsmanship. Today, Hoshino Seichaen oversees every stage of production, from cultivating its own certified organic tea gardens and selecting the finest leaves to produce Tencha, slow stone-milling matcha, and completing every finishing process within its own facilities. Since opening its dedicated Tencha factory in 1989, the company has continuously refined its techniques while preserving the philosophy that true quality is achieved through patience, precision, and experience.
The pursuit of excellence is reflected not only in the teas themselves but also in the people behind them. Hoshino Seichaen's quality is guided by generations of accumulated knowledge and by some of Japan's most accomplished tea professionals, including Tea Judging Master Shinya Yamaguchi, who became the youngest person ever to earn the prestigious 10th Dan (Tea Master) certification. Every batch is evaluated, blended, and finished with extraordinary precision to ensure consistency while preserving the distinctive character of each harvest.
Today, Hoshino Seichaen is regarded as one of the benchmark producers of matcha in Japan. Among the countless matcha we have tasted throughout our expeditions across the country, it remains one of the very few that consistently represents the highest standards of authenticity, craftsmanship, and balance. It is the matcha we most often choose for our Japanese tea ceremonies, educational masterclasses, and professional tastings, not only because of its exceptional quality, but because it continues to express everything that has made Japanese high-grade matcha admired around the world.
TERROIR
The Hoshino region, located within the renowned Yame tea-growing area of Fukuoka prefecture on Japan's southern island of Kyushu, is considered one of the country's most prestigious origins for shaded teas. Surrounded by forested mountains, the tea gardens benefit from high elevations, abundant morning mists, clean mountain water, and significant day-to-night temperature differences, creating ideal conditions for the slow development of amino acids, aromatic compounds, and natural sweetness. The mineral-rich volcanic soils of Kyushu further contribute to the remarkable depth, smoothness, and elegance that have made Hoshino teas famous throughout Japan.
Yame has long been regarded as one of the birthplaces of Japan's finest Gyokuro and is equally celebrated for producing exceptional highest-grade matcha. Within this region, Hoshino represents the highest expression of this tradition, where favourable natural conditions are matched by generations of accumulated knowledge and meticulous cultivation. The result is a terroir that consistently produces Tencha of extraordinary quality, distinguished by its vibrant colour, refined umami, creamy texture, gentle sweetness, and remarkable aromatic complexity. Hoshino matcha possesses a character that is unmistakably its own, expressing both the unique environment of Kyushu and the centuries-old tea culture of Yame.
ORGANOLEPTICS
The finely stone-milled powder displays a bright emerald green colour with an exceptionally smooth, silky texture that reflects its high-grade quality. The aroma of the dry matcha is fresh and elegant, combining notes of young spring greens, sweet cream, steamed vegetables, and delicate marine nuances. Once whisked, it forms a dense, velvety foam while releasing a rich aromatic profile with pronounced umami, subtle sweetness, and a gentle floral freshness.
The liquor is remarkably smooth and full-bodied, coating the palate with a creamy, almost buttery texture that remains light and refined. The taste opens with deep, rounded umami, followed by notes of fresh spinach, tender asparagus, sweet peas, young walnuts, and a delicate creamy sweetness, all supported by a clean mineral backbone. Virtually no astringency is present, allowing the natural sweetness and complexity to unfold gradually before giving way to a long, elegant aftertaste with lingering umami, soft vegetal freshness, and a pleasant creamy finish.
Founded in the mountain village of Hoshino in Yame (Fukuoka prefecture), Hoshino Seichaen has spent nearly eight decades pursuing one goal: producing some of Japan's finest shaded teas. From its beginnings as a family tea producer, the company has gradually developed into one of the country's leading specialists in premium matcha and gyokuro while remaining deeply rooted in traditional craftsmanship. Today, Hoshino Seichaen oversees every stage of production, from cultivating its own certified organic tea gardens and selecting the finest leaves to produce Tencha, slow stone-milling matcha, and completing every finishing process within its own facilities. Since opening its dedicated Tencha factory in 1989, the company has continuously refined its techniques while preserving the philosophy that true quality is achieved through patience, precision, and experience.
The pursuit of excellence is reflected not only in the teas themselves but also in the people behind them. Hoshino Seichaen's quality is guided by generations of accumulated knowledge and by some of Japan's most accomplished tea professionals, including Tea Judging Master Shinya Yamaguchi, who became the youngest person ever to earn the prestigious 10th Dan (Tea Master) certification. Every batch is evaluated, blended, and finished with extraordinary precision to ensure consistency while preserving the distinctive character of each harvest.
Today, Hoshino Seichaen is regarded as one of the benchmark producers of matcha in Japan. Among the countless matcha we have tasted throughout our expeditions across the country, it remains one of the very few that consistently represents the highest standards of authenticity, craftsmanship, and balance. It is the matcha we most often choose for our Japanese tea ceremonies, educational masterclasses, and professional tastings, not only because of its exceptional quality, but because it continues to express everything that has made Japanese high-grade matcha admired around the world.
TERROIR
The Hoshino region, located within the renowned Yame tea-growing area of Fukuoka prefecture on Japan's southern island of Kyushu, is considered one of the country's most prestigious origins for shaded teas. Surrounded by forested mountains, the tea gardens benefit from high elevations, abundant morning mists, clean mountain water, and significant day-to-night temperature differences, creating ideal conditions for the slow development of amino acids, aromatic compounds, and natural sweetness. The mineral-rich volcanic soils of Kyushu further contribute to the remarkable depth, smoothness, and elegance that have made Hoshino teas famous throughout Japan.
Yame has long been regarded as one of the birthplaces of Japan's finest Gyokuro and is equally celebrated for producing exceptional highest-grade matcha. Within this region, Hoshino represents the highest expression of this tradition, where favourable natural conditions are matched by generations of accumulated knowledge and meticulous cultivation. The result is a terroir that consistently produces Tencha of extraordinary quality, distinguished by its vibrant colour, refined umami, creamy texture, gentle sweetness, and remarkable aromatic complexity. Hoshino matcha possesses a character that is unmistakably its own, expressing both the unique environment of Kyushu and the centuries-old tea culture of Yame.
ORGANOLEPTICS
The finely stone-milled powder displays a bright emerald green colour with an exceptionally smooth, silky texture that reflects its high-grade quality. The aroma of the dry matcha is fresh and elegant, combining notes of young spring greens, sweet cream, steamed vegetables, and delicate marine nuances. Once whisked, it forms a dense, velvety foam while releasing a rich aromatic profile with pronounced umami, subtle sweetness, and a gentle floral freshness.
The liquor is remarkably smooth and full-bodied, coating the palate with a creamy, almost buttery texture that remains light and refined. The taste opens with deep, rounded umami, followed by notes of fresh spinach, tender asparagus, sweet peas, young walnuts, and a delicate creamy sweetness, all supported by a clean mineral backbone. Virtually no astringency is present, allowing the natural sweetness and complexity to unfold gradually before giving way to a long, elegant aftertaste with lingering umami, soft vegetal freshness, and a pleasant creamy finish.
"Over the years, I have tasted hundreds of matcha from every major producing region in Japan, yet Hoshino Seichaen remains one of the very few producers I return to year after year. Several generations of experience, meticulous traditional processing, certified organic cultivation, an unwavering commitment to quality, and a team that genuinely cares about every stage of production have created a matcha that stands apart. At a time when the global demand for matcha continues to grow and overall quality is becoming increasingly inconsistent, producers like Hoshino Seichaen remind us what authentic Japanese ‘ceremonial’ matcha is meant to be.
This is the matcha we choose for our Japanese tea ceremonies, masterclasses, and professional tastings. It deserves to be prepared in the traditional way, allowing its texture, aroma, and remarkable balance to be experienced without distraction. I recommend it to anyone who wants to understand why Japanese matcha earned its reputation and what truly distinguishes it from powdered tea produced elsewhere in the world. For me, Hoshino Seichaen is not simply an outstanding producer. It is one of the benchmarks by which I continue to evaluate every ‘ceremonial’ matcha I taste."
— Andrei Ivanovs, Founder of AN SHIM TEA
This is the matcha we choose for our Japanese tea ceremonies, masterclasses, and professional tastings. It deserves to be prepared in the traditional way, allowing its texture, aroma, and remarkable balance to be experienced without distraction. I recommend it to anyone who wants to understand why Japanese matcha earned its reputation and what truly distinguishes it from powdered tea produced elsewhere in the world. For me, Hoshino Seichaen is not simply an outstanding producer. It is one of the benchmarks by which I continue to evaluate every ‘ceremonial’ matcha I taste."
— Andrei Ivanovs, Founder of AN SHIM TEA
JAPANESE TEA
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