Matcha Tea
Taikei Organic

Special features in location, cultivation and processing

The Aichi region, alongside Uji and Hoshino, is considered one of Japan's top Matcha-growing areas. The Ishikawa family focuses primarily on organic Matcha cultivation, leveraging the region's unusually high altitude of 650 metres, as it naturally reduces pest populations. Another key benefit is the farm’s remote setting, with the surrounding forests acting as a natural barrier against pesticide drift from neighbouring areas. The Ishikawa family also produces their own organic fertiliser, made from 100% natural, fermented ingredients. Since its establishment, the farm has operated without pesticides or artificial fertilisers and has been certified organic since 1995. For shading, the farm uses custom-designed Tana frameworks, which stand at an impressive 3 metres – the tallest in Japan. These structures provide gentle, consistent climate control for the tea plants, fostering ideal growing conditions. The harvested leaves are carefully stone-ground on-site using traditional granite mills, preserving the Matcha’s rich flavour and vibrant colour.

Komakage Cultivar

Komakage, which translates to "Horse's Shadow," is a tea cultivar with a fascinating history. It was developed in 1954 at the Tea Research Centre in Kyoto Prefecture and originates from tea seeds selected in Uji, near the Manpuku Temple. The name "Komakage" is inspired by an anecdote about Myōe Shōnin, who is regarded as the father of Uji tea. According to legend, Myōe advised the people of Uji to plant tea seeds along the hoofprints of his horse, which apparently led to successful growth. This story is commemorated by a monument near the Manpuku Temple, honouring Myōe's contribution to tea cultivation in the region.

The Komakage cultivar was originally intended for the production of Gyokuro, a shaded tea, but it is now also used to produce Sencha and occasionally Matcha. The young leaves of the Komakage cultivar are small, elliptical, slightly thick, and glossy. As they mature, the leaves retain their small, elliptical shape and develop a deep green colour with less gloss and fine serration along the edges. Komakage is characterised by a medium yield during harvest and high resistance to cold weather. When processed into Sencha, the leaves maintain their shape and vibrant colour, producing a tea with a distinctive aroma and a rich flavour.

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 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.

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.

See tests