MATCHA WASHIMINE
CEREMONIAL GRADE MATCHA
GREEN TEA
★ ORGANIC FARMING
Wazuka, Uji, Kyoto, Japan
Washimine Matcha is a premium organic Japanese matcha produced from the Washimine cultivar, carefully cultivated using sustainable farming practices that preserve the natural vitality of the tea plants. The leaves are shade-grown, traditionally processed, and finely stone-milled to create a vibrant green powder with exceptional purity and balance. The resulting cup is smooth, deep, and rich, offering a refined umami character, gentle sweetness, and a long, elegant finish. MORE
30 g vacuum tin
AROMA
Bakery, nutty
TASTE
Umami, creamy
CULTIVAR: Washimine
PRODUCTION: Spring, 2026
GREEN TEA
★ ORGANIC FARMING
Wazuka, Uji, Kyoto, Japan
Washimine Matcha is a premium organic Japanese matcha produced from the Washimine cultivar, carefully cultivated using sustainable farming practices that preserve the natural vitality of the tea plants. The leaves are shade-grown, traditionally processed, and finely stone-milled to create a vibrant green powder with exceptional purity and balance. The resulting cup is smooth, deep, and rich, offering a refined umami character, gentle sweetness, and a long, elegant finish. MORE
30 g vacuum tin
AROMA
Bakery, nutty
TASTE
Umami, creamy
CULTIVAR: Washimine
PRODUCTION: Spring, 2026
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
MATCHA WASHIMINE - NAKAI ORGANIC
ABOUT
Washimine Matcha is produced by Nakai Organic, a family-owned tea producer dedicated exclusively to organic cultivation in Japan. For decades, the family has focused on sustainable farming methods that protect the health of the soil, preserve local biodiversity, and allow each tea cultivar to express its natural character without the use of synthetic fertilizers or pesticides. Their philosophy combines traditional Japanese craftsmanship with environmentally responsible agriculture, resulting in teas that reflect both purity and a strong sense of terroir.
This matcha is made from the Washimine cultivar, a relatively uncommon Japanese tea variety valued for its rich flavor, smooth texture, and well-balanced aromatic profile. Before harvest, the tea plants are carefully shaded to increase chlorophyll and amino acid content, enhancing sweetness, umami, and the vibrant green color that define high-quality matcha.
After harvesting, only the finest leaves are selected and processed into tencha by removing the stems and veins before drying. The finished tencha is then slowly stone-milled into an exceptionally fine powder, preserving its freshness, aroma, and delicate texture. The result is a matcha with a rich, creamy body with refined umami, gentle sweetness, and a clean, lingering finish suitable for both traditional tea ceremony preparation and everyday enjoyment.
TERROIR
Wazuka, located in the southern part of Kyoto Prefecture, is one of Japan's most respected tea-producing regions, with a history of tea cultivation spanning more than 800 years. The area is characterized by rolling hills, elevations of approximately 200 to 600 meters, abundant rainfall, fertile mineral-rich soils, and frequent morning mists that create ideal conditions for the slow development of high-quality tea leaves. Significant differences between daytime and nighttime temperatures further contribute to the accumulation of amino acids and aromatic compounds, producing teas with exceptional sweetness, depth, and complexity.
The carefully maintained tea gardens of Wazuka are surrounded by forests that help regulate humidity and protect the plantations from strong winds, creating a stable microclimate throughout the growing season. Combined with meticulous cultivation and traditional processing techniques, these natural conditions give Wazuka matcha its characteristic vibrant color, rich umami, smooth texture, and remarkable aromatic elegance, making the region one of the benchmarks for premium Japanese green tea.
Historically, much of the tea produced in Wazuka was marketed and sold as Uji tea, as the village has long supplied some of the highest-quality leaf to the neighboring Uji region. This was especially true for tencha, the shaded tea used to produce matcha, making Wazuka one of the most important cultivation areas behind the global reputation of Uji Matcha. Although Wazuka has gained increasing recognition in its own right, its centuries-long contribution to Uji tea production remains a fundamental part of the history and development of Japanese matcha.
ORGANOLEPTICS
The finely stone-milled powder displays a vibrant emerald green color with an exceptionally smooth, silky texture, reflecting careful shading, meticulous processing, and freshness. Its dry aroma is delicate yet expressive, offering notes of sweet cream, fresh-cut grass, steamed greens, and a subtle nutty nuance. When placed into a preheated tea bowl, the powder gradually awakens, becoming richer and more complex as warm buttery notes, fresh vegetables, and gentle umami begin to emerge.
After adding a small amount of cool water and carefully forming a smooth, dense paste, the aromatic profile reaches its full expression. The fragrance becomes deeper and more layered, combining creamy sweetness, cooked spinach, young peas, and fresh seaweed with elegant vegetal freshness. Once hot water is added and the matcha is whisked into a dense, velvety foam, the aroma becomes soft, rounded, and remarkably harmonious.
The liquor is smooth, rich, and creamy, coating the palate with exceptional softness and a full-bodied texture. The taste opens with pronounced umami and natural sweetness before gradually revealing notes of butter, steamed greens, fresh peas, and delicate toasted nuts. A gentle, refined bitterness provides structure without overwhelming the balance, leading to a long, clean finish with lingering sweetness and persistent umami. The aftertaste remains fresh and satisfying, while the tea delivers a calm, focused energy that develops gradually and endures long after the final sip.
Washimine Matcha is produced by Nakai Organic, a family-owned tea producer dedicated exclusively to organic cultivation in Japan. For decades, the family has focused on sustainable farming methods that protect the health of the soil, preserve local biodiversity, and allow each tea cultivar to express its natural character without the use of synthetic fertilizers or pesticides. Their philosophy combines traditional Japanese craftsmanship with environmentally responsible agriculture, resulting in teas that reflect both purity and a strong sense of terroir.
This matcha is made from the Washimine cultivar, a relatively uncommon Japanese tea variety valued for its rich flavor, smooth texture, and well-balanced aromatic profile. Before harvest, the tea plants are carefully shaded to increase chlorophyll and amino acid content, enhancing sweetness, umami, and the vibrant green color that define high-quality matcha.
After harvesting, only the finest leaves are selected and processed into tencha by removing the stems and veins before drying. The finished tencha is then slowly stone-milled into an exceptionally fine powder, preserving its freshness, aroma, and delicate texture. The result is a matcha with a rich, creamy body with refined umami, gentle sweetness, and a clean, lingering finish suitable for both traditional tea ceremony preparation and everyday enjoyment.
TERROIR
Wazuka, located in the southern part of Kyoto Prefecture, is one of Japan's most respected tea-producing regions, with a history of tea cultivation spanning more than 800 years. The area is characterized by rolling hills, elevations of approximately 200 to 600 meters, abundant rainfall, fertile mineral-rich soils, and frequent morning mists that create ideal conditions for the slow development of high-quality tea leaves. Significant differences between daytime and nighttime temperatures further contribute to the accumulation of amino acids and aromatic compounds, producing teas with exceptional sweetness, depth, and complexity.
The carefully maintained tea gardens of Wazuka are surrounded by forests that help regulate humidity and protect the plantations from strong winds, creating a stable microclimate throughout the growing season. Combined with meticulous cultivation and traditional processing techniques, these natural conditions give Wazuka matcha its characteristic vibrant color, rich umami, smooth texture, and remarkable aromatic elegance, making the region one of the benchmarks for premium Japanese green tea.
Historically, much of the tea produced in Wazuka was marketed and sold as Uji tea, as the village has long supplied some of the highest-quality leaf to the neighboring Uji region. This was especially true for tencha, the shaded tea used to produce matcha, making Wazuka one of the most important cultivation areas behind the global reputation of Uji Matcha. Although Wazuka has gained increasing recognition in its own right, its centuries-long contribution to Uji tea production remains a fundamental part of the history and development of Japanese matcha.
ORGANOLEPTICS
The finely stone-milled powder displays a vibrant emerald green color with an exceptionally smooth, silky texture, reflecting careful shading, meticulous processing, and freshness. Its dry aroma is delicate yet expressive, offering notes of sweet cream, fresh-cut grass, steamed greens, and a subtle nutty nuance. When placed into a preheated tea bowl, the powder gradually awakens, becoming richer and more complex as warm buttery notes, fresh vegetables, and gentle umami begin to emerge.
After adding a small amount of cool water and carefully forming a smooth, dense paste, the aromatic profile reaches its full expression. The fragrance becomes deeper and more layered, combining creamy sweetness, cooked spinach, young peas, and fresh seaweed with elegant vegetal freshness. Once hot water is added and the matcha is whisked into a dense, velvety foam, the aroma becomes soft, rounded, and remarkably harmonious.
The liquor is smooth, rich, and creamy, coating the palate with exceptional softness and a full-bodied texture. The taste opens with pronounced umami and natural sweetness before gradually revealing notes of butter, steamed greens, fresh peas, and delicate toasted nuts. A gentle, refined bitterness provides structure without overwhelming the balance, leading to a long, clean finish with lingering sweetness and persistent umami. The aftertaste remains fresh and satisfying, while the tea delivers a calm, focused energy that develops gradually and endures long after the final sip.
"Finding truly exceptional matcha has become increasingly challenging. As global demand continues to grow, many producers are forced to prioritize volume over quality, making it more difficult each year to source matcha that combines organic cultivation with the smoothness, richness, creamy texture, and refined sweetness expected from the highest grades, all without excessive bitterness or astringency.
Nakai Organic is one of the producers I have followed for many years. Their unwavering commitment to organic farming, careful craftsmanship, and respect for every stage of production consistently results in teas of remarkable purity and character. This is why we have included visits to the Nakai Organic factory several times as part of our annual Japan Tea Aesthetics Experience, allowing participants to witness the complete journey of matcha, from cultivation and harvesting to traditional processing and stone milling.
It is a privilege to share this tea with you. Every bowl reflects the dedication, patience, and passion of people who truly care about their craft, offering a beautiful example of matcha produced with love and respect from the seed to the bowl."
— Andrei Ivanovs, Founder of AN SHIM TEA
Nakai Organic is one of the producers I have followed for many years. Their unwavering commitment to organic farming, careful craftsmanship, and respect for every stage of production consistently results in teas of remarkable purity and character. This is why we have included visits to the Nakai Organic factory several times as part of our annual Japan Tea Aesthetics Experience, allowing participants to witness the complete journey of matcha, from cultivation and harvesting to traditional processing and stone milling.
It is a privilege to share this tea with you. Every bowl reflects the dedication, patience, and passion of people who truly care about their craft, offering a beautiful example of matcha produced with love and respect from the seed to the bowl."
— Andrei Ivanovs, Founder of AN SHIM TEA
JAPANESE TEA
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