Matcha Tea
Haruno Organic

Kirishima has long been perceived as an exceptionally mystical, hallowed place – as evidenced by the awe-inspiring Kirishima Shrine originally built in the 6th century in the heart of the "misty island." The famed fog that covers the region results in a constant mild, humid climate that provides optimal conditions for tea cultivation. What's more, the Kirishima terroir is characterised by mineral- and nutrient-rich volcanic soil, which gives the Matcha from this region an exceptional richness and complexity.

Our JAS and EU Organic certified tea farm prides itself on its traditional approach to tea cultivation, making the most out of Kirishima's natural resources, which they are committed to preserve through sustainable, environmentally-friendly farming.

Single Origin

This Matcha comes from one tea farm in Kirishima and is packed into airtight packaging on site.

Organic Certification

Making Matcha

Using a Chashaku bamboo scoop, put two heaped scoops (about 1 tsp) into a Matcha bowl – or for an extra smooth result sift the Matcha first using a fine mesh strainer. Then pour approximately 80ml of 60°C to 80°C hot water into the bowl without pouring directly onto the powder to avoid clumping.

Next take a Chasen Matcha whisk and place it in the bowl at an angle of about 90° to the base. Now gently but quickly move the whisk back and forth in a tight zigzag motion, without pressing it into the base or sides as much as possible, to achieve the classic Matcha foam. Make sure to avoid circular movements, and the faster the whisking is performed the fluffier the foam. Practice makes perfect – enjoy!

Packaging & Storage

Made of finely ground shade-grown leaves, Matcha is one of the finest Japanese teas. Unlike other green teas it is made from the whole leaf and is therefore packed with nutrients. Good matcha has an intense, sweet taste and plenty of umami with barely any tartness even when prepared as thick, concentrated Koicha, as drunk in the traditional Japanese tea ceremony.