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Matcha Tea
Sōon Organic

Name: Matcha Tea Sōon
SKU: 5527-bio
Price: 54.90 EUR
Availability: InStock

Contest Grade 99 P.

SKU

5527-bio

Exceptional Contest Grade organic matcha from Uji, the best matcha terroir in Japan. Full-bodied, harmonious umami with a long finish from one of the leading matcha farmers. Suitable for koicha. Cultivated without the use of plant protection products. 20g

Cultivated and milled in Uji, home of matcha and the best tencha terroir in Japan
Full and balanced umami with a natural flavour and no bitterness
One of the best organic matchas from Japan
Complex tana shading system
Ideal tencha terroir in Uji, the top region for matcha
In-house milling using a granite stone mill
Regular supervision and care by the tea farmer himself
Hand-picked
In addition to this matcha, a tencha and usuore variety of the same tea are also available

Character	Balanced, umami, creamy sweet, yeasty pastry
Tea Garden	One of the leading matcha producers in Uji
Terroir	Uji, Kyoto, Japan
Harvest	1st flush (ichibancha), May 2023; hand-picked (tezumi)
Cultivar	Samidori
Grind	In-house milling by the farmer in traditional granite mills in Uji
Elevation	13m above sea level
Shading	Fully shaded for 34 days, tana technique (2 layers)
Organic Cert.	EU certified organic, JAS organic
Laboratory Tests	Radioactivity (region as of 11/2019)
Grade	99/100 p. (Matcha tea category); Contest Grade

In stock

We source this tea directly from one of the most renowned matcha farmers in Japan, whose farm is located in Uji, the cradle of Japanese tea culture. The farmer has avoided the use of pesticides and artificial fertilisers for years due to his belief that they have no place in the process of producing authentic matcha. Moreover, he wished to remove himself from the vicious cycle in which ever stronger pesticides were contributing to the evolution of ever more resistant pests. Traditional cultivation methods, including the manual trimming of the tea plants each year as well as the springtime hand-harvesting (shizen jitate), presented challenges in this transition. After many years of experimentation and a few setbacks, the tea farm was successful in completely switching to pesticide-free cultivation and later to certified organic cultivation. The resulting tencha and usuore teas are pure and wonderfully aromatic.

Flavour

In addition to the tea's wonderful green colour, this matcha distinguishes itself via its exceptionally well-balanced umami flavour. Sweet and creamy notes of yeasty pastry and deep maritime chlorophyll umami lend an aroma that is intense, yet not overwhelming. Even strongly prepared koicha has only the slightest touch of bitterness.

Texture

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

Cup

Deep forest green

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.

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.

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 home to the best tencha terroirs in Japan. High-quality teas from pesticide-free cultivation are rare due to the pressures of market competition as well as the need for extensive experience to achieve a comparably umami-rich and balanced flavour. Unlike most matcha, which are made with a blend of cultivars, this tea is made from the single samidori cultivar, which is a classic from Uji. This matcha is available not only in the form of matcha powder, but also as pre-ground tencha and usuore (tencha stem tea made from the stems and leaf veins). Together, these 3 varieties offer a delightful insight into the complexity of matcha production.

Single Origin

This matcha is sourced exclusively from the above-mentioned tea farm in Uji. Sourced directly from the tea farmer, who prepares the tea for us in airtight packages.

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.

Matcha Tea Sōon Organic

Tea Farm

Character