Organic Certification
Matcha Tea
Gyokuro Shibushi Organic
Super Premium 95 P.
SKU
8306-bio
Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.
Matcha from Gyokuro of the first harvest from the top region of Shibushi in Kagoshima. Very direct, almost refreshing flavour with a fine tartness and heavy foam, shaded for 21 days, suitable for usucha and latte, super premium, 40g
| Character | Deep grassy notes, tart, shortbread, refreshing, direct, dense foam |
| Tea Farm | Sakamoto Organic Tea Garden |
| Terroir | Shibushi, Kagoshima, Japan |
| Harvest | 1st (Ichibancha), April 2024 |
| Cultivar | Saemidori |
| Steaming | Short (Asamushi, 20 sec) |
| Grinding | Ball-milled |
| Altitude | 190m |
| Shading | 21 days, Jikagise |
| Organic | EU organic, JAS Organic, since 1985 |
| Lab tests | Radioactivity (region as of last 11/2019) |
| Grade | 95/100 P. (Matcha category); Super Premium |
In stock
Tea farm
An exceptional tea garden in the highlands of Shibushi, specialising purely in the cultivation of high-quality organic Gyokuros. Pioneers and purists in organic Gyokuro cultivation since 1985, the tea plants are harvested only once a year and enjoy long regeneration periods. The Sakamoto brothers developed a unique, holistic cultivation system that produces better harvests of particularly full, nutrient-rich and extremely natural organic Gyokuros every year. For some of their best Gyokuros, they were even honoured with the most prestigious award in the Japanese green tea world - at the National Tea Contest of the Japanese Ministry of Agriculture MAFF 全国茶品評会出品茶審査会.
Flavour & Character
Flavour
A strong matcha with a dense, heavy foam that nevertheless conveys a clear and refreshing drinking sensation. Aromatically, this tea is characterised by deep grassy notes and is reminiscent of shortbread. The use of Gyokuro instead of the usual Tencha gives this Matcha a present but noble astringency, which predestines it as an ideal daily pick-me-up.
Texture
Firm, dense foam
Cup
Light grassy green
MATCHA TEA
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.
Laboratory Tests
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.
Yoshi En
Premium Organic Teas
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.
Cultivation & Processing
Preparation
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; try to avoid pouring water directly over the Matcha to prevent 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!
Test results
We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.
