Matcha Tea
Dōgen Organic

Special features in location, cultivation and processing

Mr Nakanishi achieves incredible things on his small tea farm in Uji, which spans only a few hectares. The small quantities of organic matcha that he produces can easily compete with the best conventionally-grown ceremonial-grade matchas. This is made possible via his unique, elaborate cultivation and shading methods, along with his in-depth knowledge of different cultivars. His homemade organic fertiliser, which is applied twice a year, and his three-stage shading system, which can always be perfectly adapted to seasonal conditions, ensure that each harvest brings out the very best from every single cultivar. In the final step, he grinds the tea himself directly on-site on traditional stone mills. Each of these factors contribute to the outstanding quality of his organic matcha, featuring a beautifully intense emerald green colour and an exceptional creaminess.

Uji is the birthplace of Japanese tea culture and, with the former floodplain of the Uji River, offers plenty of fertile soil for tea cultivation. Since the early Japanese Middle Ages, Uji has been regarded as a premier tea-growing region, and to this day, some of the country’s finest matcha, gyokuro, sencha, and hojicha are produced here. Due to the competitive pressure, organic cultivation is relatively rare, and it takes years of experience to achieve the highly sought-after, rich, and harmonious umami flavour. However, increasing international demand for high-quality organic matcha suggests that a shift may be underway – led by pioneers such as Mr Nakanishi.

For this matcha, only the Saemidori cultivar is used, renowned for its exceptionally creamy-sweet flavour profile with a heavenly, full-bodied umami that lingers on the palate. The tea is cultivated using the traditional Shizen-jitate method, in which the tea plants grow as individual bushes rather than being machine-trimmed in plantation-style rows. This also means that the harvest is carried out entirely by hand – contributing to this matcha's outstanding flavour profile. Due to this labour-intensive cultivation method and the extremely slow grinding process on traditional granite stone mills, only a very limited quantity of this matcha is produced each year.

Single Origin

This matcha comes 100% from the above-mentioned tea farm in Uji and is packed for us directly on-site. Directly sourced from the farm.

Organic Certification

Using a Chashaku, place two scoops (approx. half a teaspoon) in a matcha bowl of your choice. Then pour approximately 80ml of hot water between 60°C and 80°C into the bowl, without pouring directly onto the powder to avoid clumping. For the next step, a matcha whisk is undoubtedly the best choice for achieving the iconic matcha foam.

The key to the perfect matcha is in the motion. Circular movements and a typical whisking motion should be avoided, as little-to-no foam will form. Hold the matcha whisk at an angle of around 90° in the bowl, allowing it to gently scrape the base without pressing against it. Now move it straight up and down from the wrist while moving your arm to the left and right, creating a ‘’W‘’ or ‘’M‘’ movement. The faster you perform this movement, the easier it is to create a wonderfully fluffy foam. Practice makes perfect – enjoy!

Recommended Matcha Bowl

We highly recommend using an authentic Japanese matcha bowl for proper preparation and optimal flavour development.

Recommended Accessories

For the best texture, flavour, and preservation of matcha's delicate qualities, we recommend using a special matcha sieve and a high-quality bamboo matcha whisk. For dispensing and dosing, the ideal utensil is an authentic Chashaku made of bamboo.

Packaging & Storage

Our matcha is packaged in a protective bag and stored within a high-quality tin with a screw lid, which is coated on the inside with BPA-free plastic. Before opening, the matcha can be stored in the original packaging in the fridge or at room temperature.

After opening, we recommend keeping the matcha tightly closed and at room temperature to protect it from moisture, odour, light and oxidation. During the summer, opened matcha can be stored in the refrigerator to maintain its freshness, although it should only be taken out briefly to prevent excessive moisture absorption or exposure to unwanted odours. For optimum quality, use the matcha within a few weeks if possible. For longer-term storage, we recommend storing matcha in an opaque, airtight container such as one of our matcha tea caddies, and store at room temperature.