Organic Certification
Matcha Tea
Gyokuro Shibushi Organic
Super Premium 95 P.
SKU
8306-bio
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 |
| Cultivation | Certified organic cultivation |
| Lab tests | Radioactivity (annual test of region), pesticides, heavy metals and aluminium |
| 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
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 scape 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
For the proper preparation and optimal flavour development, we recommend using an authentic Japanese Matcha bowl.
Recommended Accessories
For the ideal texture, flavour and preservation of Matcha's delicate qualities, we recommend using a fine mesh strainer and a high-quality bamboo Matcha whisk. For dispensing and dosing, the ideal utensil is an authentic Chashaku made of bamboo.
Storage and Packaging
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.
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.
