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Organic Matcha
Musō

Contest Grade 98 P.

SKU
4820-bio
Matcha Tea Musō Organic
Matcha Tea Musō Organic
Matcha Tea Musō Organic
Matcha Tea Musō Organic
Matcha Tea Musō Organic
Matcha Tea Musō Organic

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 premium organic Matcha Musō from a top terroir in Uji, Japan. Cultivar blend exclusively made from 1st harvest of the rare samidori cultivar with 3-layer tana shading technique. Produced in a granite mill. 
  • Unrivalled organic matcha from Japan
  • Leading matcha farmer in Japan
  • Certified organic
  • Full umami, no bitterness, natural flavour
  • 3-layer tana shading technique
  • Ideal tencha terroir in Uji, top region for matcha
  • In-house, gentle milling in granite stone mills
  • Regular quality checks by the tea farmer
  • Pesticide-free cultivation since 1980
    - Rare cultivar suitable for shading: samidori
  • Hand-picked
 
Preparation Suitable for usucha & koicha
Character Well-rounded with a strong umami flavour, no bitterness, finishes with creamy and light toffee notes
Tea Garden One of the leading matcha producers in Uji
Terroir Tencha: Uji, Kyoto, Japan
Harvest 1st harvest (ichibancha), May, 2024
Cultivar Samidori, Yama no ibuki
Steaming Short (asamushi)
Grind Traditional granite mill in Uji
Elevation 10m above sea level
Shading Special, multi-staged process. Shading for 50 days: 20 days with 50% shade and 30 days with 70% shade. Use of 3 tana layers as required to control degree of shading and maintain sufficient air circulation.
Organic Cert. EU certified organic, JAS organic
Laboratory Tests Radioactivity (11/2019)
Grade 98/100 P. Contest Grade (matcha category); Ceremonial Grade, Koicha
€38.90
20g

Delivery : 1–3 business days

Incl. VAT, excl. shipping

SKU
4820-bio
€1,945.00 / 1kg

Back in Stock after 2024 Harvest

Notify me when this product is available:

Incl. VAT, excl. shipping

Id
4820-bio
€1,945.00 / 1kg
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Tea Farm

One of the most respected tea farms in Uji. Family-operated for several generations. Pesticide-free cultivation since 1980, certified organic for over 15 years.

Character

Flavour

The tea farmer manages to produce an astonishing amount of matcha of ceremonial grade with just a few hectares of land in Uji. The tea farmer is able to accomplish this feat on account of a comprehensive and catered approach to cultivation as well as extensive knowledge of different cultivars. His self-made fertiliser, which is applied to the field twice a year, as well as the triple-layered shading system which is carefully attuned to weather conditions, are factors that ensure the best possible yield. The tea farmer produces a creamy and vibrant emerald green matcha by stone-milling the tencha leaves himself.

This matcha is made from the rare samidori cultivar. The flavour is sweet and light with pleasant notes of caramel and toffee.

Texture

Exceptionally creamy, noticeably finely milled as a result of in-house granite mill.

Cup

Moss 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.

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

Uji is the cradle of Japanese tea culture and where the tea farmer cultivates the tea plants for this exquisite matcha. He uses special fertilisers that he creates himself and which he personally applies to the fields in the spring and autumn. Rather than using pesticides, the tea farmer uses his own spray made of essential oils and other ingredients. A further safeguard for the high quality of the matcha is his 3-layer shading system. With this system, he can adjust the degree of shading depending on the cultivar, seasonal conditions, and wind strength. All these factors come together to produce a matcha that is on par with the highest ceremonial grade matcha from conventional cultivation.

Organic Certification

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.

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