Matcha Tea
Jukō Organic

Mr Nakanishi achieves incredible things on his small tea farm in Uji, which spans only a few hectares. The small quantities of organic matcha that he produces can easily compete with the best conventionally-grown ceremonial-grade matchas. This is made possibly by his unique, careful cultivation and shading methods, along with his in-depth knowledge of different cultivars. His homemade organic fertiliser, which is applied eight times a year, and his three-stage shading system, which can always be perfectly adapted to seasonal conditions, ensure that each harvest brings out the very best from every single cultivar. In the final step, he grinds the tea himself directly on-site on traditional stone mills. Each of these factors contribute to the outstanding quality of his organic matcha, featuring a beautifully intense emerald green colour and an exceptionally creamy quality.

Uji is the birthplace of Japanese tea culture and, with the former floodplain of the Uji River, offers plenty of fertile soil for tea cultivation. Since the early Japanese Middle Ages, Uji has been regarded as a premier tea-growing region, and to this day, some of the country’s finest matcha, gyokuro, sencha, and hojicha are produced here. Due to the competitive pressure, organic cultivation is relatively rare, and it takes years of experience to achieve the highly sought-after, rich, and harmonious umami flavour. However, increasing international demand for high-quality organic matcha suggests that a shift may be underway – led by pioneers like Mr Nakanishi.

For this matcha, the newly developed cultivar Yama no Ibuki (“Breath of the Mountain”) was used. This cross between Yabukita and other cultivars yields a generous harvest and has a particularly high amino acid (umami) content, with lower catechin levels. The flavour is fresh, light, and delightfully buttery, with a pronounced umami depth. Sweet notes of milky toffee and caramel round off the taste. One of the finest organic matchas from Japan.

Single Origin

This matcha comes 100% from the above-mentioned tea field in Uji and is packed airtight for us directly on site. Sourced directly from the farmer.

Organic Certification

Using a Chashaku, place two scoops (approx. one 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!

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