Super Premium 95 P.
| Preparation | Suitable for usucha and matcha lattes |
| Character | Cacao powder, slightly fruity note of physalis, creamy foam |
| Tea Farm | Selected certified organic farms |
| Terroir | Kagoshima, Japan (tencha) Shizuoka, Japan (tea master of the blend) |
| Harvest | Harvest in spring, milling 2024 |
| Cultivar | Cultivar blend, blended annually depending on the harvest |
| Grinding | Gently ground via a modern ceramic ball mill |
| Shading | Shaded for up to 3 weeks before harvest |
| Cultivation | EU and JAS Organic certified |
| Laboratory tests | Radioactivity (annual test of the regions), pesticides |
| Grade | 95/100 P. (Matcha category); Super Premium |
Fine notes of cacao powder and subtly fruity undertones of physalis and blood orange in the finish make this matcha an exciting tasting experience for matcha enthusiasts and newcomers alike. Its aromatic complexity along with its price point makes for an excellent introduction to the world of matcha. It can be prepared as a classic usucha or slightly more intense, and also serves as a flavourful base for matcha lattes. The exceptionally creamy mouthfeel highlights the premium quality of the tencha leaves used for this matcha.
Bright moss green
Thick, creamy head
Matcha, alongside gyokuro, is considered one of the finest of Japanese green teas. Unlike other teas, matcha is produced from shaded leaves that have been milled to a fine powder. The resulting tea contains the whole tea leaf and all its nutrients, not just water-soluble compounds. The production of matcha is time-consuming and demanding: the leaves are gently ground in granite stone mills that can only produce a few grammes per hour. Quality matcha has an intensely sweet and umami flavour that even in high concentrations (such as koicha preparation) is only minimally or not at all bitter.
We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements. Likewise, the regions of Japan from which we source our teas are tested for radioactivity for every harvest.
Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.
The tencha for this matcha is sourced from experienced organic farms. Every year, the cultivar blend is re-balanced by tea masters in the renowned Shizuoka tea prefecture to ensure consistently high quality.
This matcha comes 100% from the above-mentioned tea producer and is packed for us directly on site. Sourced directly from the producer.
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!
We highly recommend using an authentic Japanese matcha bowl for proper preparation and optimal flavour development.
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.
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.
