Organic Certification
Matcha Tea
Ikkyu Organic
Super Premium 96 P.
SKU
3032-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.
Our best organic matcha from Kirishima: exclusively sourced from 1st harvest leaves which have been shaded for 23 days (jikagise technique) and ground into power at a granite mill in Uji. Suitable for koicha (濃茶). Super Premium. 40g
| Preparation | Suitable for usucha and koicha |
| Character | Natural, mineral, umami |
| Tea Garden | A leading matcha producer |
| Terroir | Tencha: Kirishima, Kagoshima, Japan |
| Harvest | 1st harvest (ichibancha), May, 2023 |
| Cultivar | Okumidori, Saemidori, Tsuyuhikari, Asanoka |
| Steaming | Short (asamushi, approximately 20 seconds) |
| Grind | Traditional granite mill in Uji |
| Elevation | 300-400m above sea level |
| Shading | Shaded for approximately 23 days. Shading technique: jikagise |
| Organic Cert. | EU certified organic, JAS organic for over 20 years |
| Laboratory Tests | Radioactivity (Region 11/2019) Pesticides (08/2018) |
| Grade | 96/100 p. (matcha category); Super Premium (Ceremonial Grade, Koicha) |
In stock
Character
Flavour
The best organic matchas in Japan, besides Uji and Hoshino, come from the top region of Kirishima in southern Kyushu. We obtain the tencha directly from Kirishima's leading organic tencha farm, which is well-known in Japan. We exclusively source the highest quality 1st harvest tencha and have it milled for us in Uji. Stone-milling ensures optimal retention of nutrients, a creamy texture, and the full development of aromas.
The prize-winning tencha farmer places great importance on the use of a natural, bioactive fertiliser which is produced in a years' long fermentation process. This fermentation yields special complexes of bacteria and minerals that are better absorbed by the roots of the tea plants than generic fertilisers. The tea plants become stronger and healthier, and this can be tasted in the tea. This Ikkyu has a wonderfully natural flavour, combining mineral and savoury notes with pleasant umami and a slight bitterness.
Texture
Creamy
Cup
Bright grass green
Matcha
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 best qualities are gently ground in granite stone mills that can only produce a few grammes per hour due to the slow pace. Quality matcha has an intensely sweet and umami flavour that even in high concentrations (such as in the dark Koicha tea) is only minimally or not at all bitter.
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, all 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
Recommended Matcha Bowl
We highly recommend using a proper Japanese matcha bowl for the preparation of this tea in order to allow for the matcha to develop its full flavour.
Making Matcha
Using a Chashaku bamboo scoop, put two heaped scoops or one teaspoon (approx. 3g matcha) into a Matcha bowl – or for an extra smooth result sift the Matcha first using a fine mesh strainer. Then pour approximately 60ml to a maximum of 80ml of hot water between 60°C and 80°C into the bowl without pouring directly onto the powder to avoid 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!
Storage and Packaging
Matcha should always be stored in the refrigerator, and only briefly removed when needed. As a result of being finely ground, the powder is very susceptible to moisture, odour, light, and oxidation. Be sure to store matcha in an airtight container.We package all our matcha in high-quality, airtight tins with screw tops. The inside of the tins have a BPA-free plastic coating to ensure that the matcha does not come into contact with the metal. The tin is also placed within a sealed, flavour protective pouch. We recommend continuing to store the matcha in the tin and pouch after opening. A better alternative, however, is to store matcha in a natsume: a small container, preferably made of cherry wood, that is both breathable and anti-bacterial.
