CEREMONIAL MATCHA "MIDORI NO JŪWA"
"MELODY OF GREEN"
POWDERED GREEN TEA
★ ORGANIC
Shizuoka, Tuba, Honshu, Japan
Crafted from the Okumidori cultivar, this ceremonial matcha reveals the essence of refinement and depth. Shade-grown and finely stone-milled, it embodies balance, softness, and the quiet beauty of Japanese tea craftsmanship. MORE
40 g vacuum tin
AROMA
Bakery, nutty
TASTE
Umami, creamy
CULTIVAR: Okumidori
PRODUCTION: 15.011.2024
POWDERED GREEN TEA
★ ORGANIC
Shizuoka, Tuba, Honshu, Japan
Crafted from the Okumidori cultivar, this ceremonial matcha reveals the essence of refinement and depth. Shade-grown and finely stone-milled, it embodies balance, softness, and the quiet beauty of Japanese tea craftsmanship. MORE
40 g vacuum tin
AROMA
Bakery, nutty
TASTE
Umami, creamy
CULTIVAR: Okumidori
PRODUCTION: 15.011.2024
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive health benefits. Green tea is rich in bioactive compounds and supports physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green 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. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Since the entire leaf is powdered, Matcha retains a high concentration of vitamins, minerals, and antioxidants, particularly catechins, 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. This amino acid promotes relaxation and counters the jitters often associated with caffeine. This combination can provide a sustained and balanced energy boost.
Since the entire leaf is powdered, Matcha retains a high concentration of vitamins, minerals, and antioxidants, particularly catechins, 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. This amino acid 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
SHADED TEA
Shaded tea, such as Gyokuro, Kabusecha, and Matcha, is grown under cover for 1–3 weeks before harvest to reduce sunlight exposure. This deliberate light deprivation slows photosynthesis, leading to higher concentrations of L-theanine and chlorophyll while lowering bitter catechins. The result is a vibrant green tea with a rich umami flavor, smooth sweetness, and a soft, rounded mouthfeel. Aromas often include marine, vegetal, and nutty notes. In terms of wellness, shaded teas are valued for their high L-theanine content, which promotes relaxation without drowsiness, supports mental clarity, and balances the stimulating effects of caffeine. Rich in antioxidants and amino acids, shaded tea is a sensory and functional experience, nourishing the body and mind.
CEREMONIAL GRADE
“Ceremonial grade” refers to the highest quality matcha, explicitly crafted for traditional tea ceremonies. Made from the youngest, most tender shade-grown leaves, usually the top two buds, this matcha is stone-ground into an ultra-fine powder and never blended with stems or veins, ensuring exceptional smoothness and balance. Its vibrant emerald color, rich umami taste, and naturally creamy, mellow texture without bitterness distinguish it. The aroma is delicate and vegetal, often with subtle notes of steamed greens, sweet grains, or seaweed. High in L-theanine and antioxidants, it offers calm alertness and a meditative quality, embodying the spirit of chanoyu—the Japanese way of tea.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
Shaded tea, such as Gyokuro, Kabusecha, and Matcha, is grown under cover for 1–3 weeks before harvest to reduce sunlight exposure. This deliberate light deprivation slows photosynthesis, leading to higher concentrations of L-theanine and chlorophyll while lowering bitter catechins. The result is a vibrant green tea with a rich umami flavor, smooth sweetness, and a soft, rounded mouthfeel. Aromas often include marine, vegetal, and nutty notes. In terms of wellness, shaded teas are valued for their high L-theanine content, which promotes relaxation without drowsiness, supports mental clarity, and balances the stimulating effects of caffeine. Rich in antioxidants and amino acids, shaded tea is a sensory and functional experience, nourishing the body and mind.
CEREMONIAL GRADE
“Ceremonial grade” refers to the highest quality matcha, explicitly crafted for traditional tea ceremonies. Made from the youngest, most tender shade-grown leaves, usually the top two buds, this matcha is stone-ground into an ultra-fine powder and never blended with stems or veins, ensuring exceptional smoothness and balance. Its vibrant emerald color, rich umami taste, and naturally creamy, mellow texture without bitterness distinguish it. The aroma is delicate and vegetal, often with subtle notes of steamed greens, sweet grains, or seaweed. High in L-theanine and antioxidants, it offers calm alertness and a meditative quality, embodying the spirit of chanoyu—the Japanese way of tea.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
EASTERN (CHANOYU) ★
Temperature: 75-85 °CAmount: 2 chasaku (1 teaspoon) in 70 ml of 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
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.
*The producer packs our matcha in a semi-automatic filling can (Tin Screw Can) with an Oxygen absorber inside.
BEST BEFORE: 1 year since production date!
*The producer packs our matcha in a semi-automatic filling can (Tin Screw Can) with an Oxygen absorber inside.
BEST BEFORE: 1 year 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
This Matcha is made by an experienced team of tea masters from Osada Tea Japan. This company has existed since 1948 and has produced organic tea for decades. Natsumi Osada, Japan’s leading certified tea instructor, Champion of the 56th Japan National Tea Tasting Competition, and winner of numerous awards such as Japan Tea screening skill competitions, is the main Tea Master who checks all the quality and flavours. This company won multiple awards and is well-known and respected even overseas.
Shizuoka, located along Japan’s Pacific coast, is one of the country’s most historic and productive tea regions. Surrounded by mountains and facing the sea, it benefits from a mild climate, abundant rainfall, and morning mists that protect tea leaves from excessive sunlight. The volcanic soil of Mount Fuji enriches the plantations with essential minerals, giving local teas their distinctive freshness and clean, vivid taste. For centuries, Shizuoka has been a center of Japanese tea craftsmanship — from hand-picking and steaming to modern refinement techniques. The region is known for its sencha, fukamushi sencha, and increasingly for its high-quality matcha and gyokuro. Teas from Shizuoka are characterized by a bright green color, gentle sweetness, balanced umami, and a refreshing vegetal aroma. Each cup reflects the harmony between nature, tradition, and innovation that defines Japanese tea culture.
ORGANOLEPTIC
This matcha displays a deep emerald-green color and a fine, silky texture. The aroma is fresh and elegant, with notes of steamed greens, creamy nuts, and a subtle marine sweetness. On the palate, it feels smooth and velvety, unfolding layers of rich umami balanced by mild vegetal tones and delicate sweetness. The flavor remains harmonious and rounded, without sharpness or bitterness, leaving a long, soft, and refreshing aftertaste. The overall impression is one of purity and calm — a refined expression of the Okumidori cultivar’s natural grace.
MIDORI NO JŪWA — “Melody of Green”
This name evokes both the vivid green essence of the Okumidori cultivar and the harmonious balance of its flavor, like a gentle melody of nature in each cup.
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
This Matcha is made by an experienced team of tea masters from Osada Tea Japan. This company has existed since 1948 and has produced organic tea for decades. Natsumi Osada, Japan’s leading certified tea instructor, Champion of the 56th Japan National Tea Tasting Competition, and winner of numerous awards such as Japan Tea screening skill competitions, is the main Tea Master who checks all the quality and flavours. This company won multiple awards and is well-known and respected even overseas.
Shizuoka, located along Japan’s Pacific coast, is one of the country’s most historic and productive tea regions. Surrounded by mountains and facing the sea, it benefits from a mild climate, abundant rainfall, and morning mists that protect tea leaves from excessive sunlight. The volcanic soil of Mount Fuji enriches the plantations with essential minerals, giving local teas their distinctive freshness and clean, vivid taste. For centuries, Shizuoka has been a center of Japanese tea craftsmanship — from hand-picking and steaming to modern refinement techniques. The region is known for its sencha, fukamushi sencha, and increasingly for its high-quality matcha and gyokuro. Teas from Shizuoka are characterized by a bright green color, gentle sweetness, balanced umami, and a refreshing vegetal aroma. Each cup reflects the harmony between nature, tradition, and innovation that defines Japanese tea culture.
ORGANOLEPTIC
This matcha displays a deep emerald-green color and a fine, silky texture. The aroma is fresh and elegant, with notes of steamed greens, creamy nuts, and a subtle marine sweetness. On the palate, it feels smooth and velvety, unfolding layers of rich umami balanced by mild vegetal tones and delicate sweetness. The flavor remains harmonious and rounded, without sharpness or bitterness, leaving a long, soft, and refreshing aftertaste. The overall impression is one of purity and calm — a refined expression of the Okumidori cultivar’s natural grace.
MIDORI NO JŪWA — “Melody of Green”
This name evokes both the vivid green essence of the Okumidori cultivar and the harmonious balance of its flavor, like a gentle melody of nature in each cup.
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