Premium 92 P.
| Character | Subtly sweet, refreshing bittersweetness, notes of sesame, ideal for everyday enjoyment |
| Terroir | Kagoshima, Japan |
| Harvest | 1st harvest 2024 (ichibancha) |
| Cultivar | Blend |
| Steaming | Normal (Chumushi) |
| Grind | Gently milled in a stone mill in Uji. Particle size roughly 5-15μm. |
| Shading | Fully shaded for 20+ days |
| Cultivation | EU, JAS organic certified |
| Laboratory Tests | Radioactivity (region last 09/2024) |
| Grade | 92/100 p. (matcha category); Premium |
Our Matcha Uji Premium Organic is the perfect everyday companion, beloved by connoisseurs and newcomers alike for its invigorating and creamy character. Its base note is characterised by a rich umami and a long-lasting sweetness, interwoven with aromatic hints of sesame and a touch of vanilla. The refined vegetal bitterness is present without being overpowering, reminiscent slightly of walnut kernels. It also contributes to the refreshing character of the matcha. Due to its fine grinding on authentic granite stone mills in Uji, the powder dissolves excellently in water, enhancing its wonderfully creamy consistency. A versatile, all-purpose matcha for everyday enjoyment – ideal as a classic Usucha or for a premium-quality matcha latte.
Creamy and soft
Beautiful moss 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.
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.
Directly sourced from the experienced organic farm, milled on granite stone mills in Uji
Packaged in a particularly high-quality, airtight flavour-protecting pouch with a zipper and stand-up bottom. Thanks to a nine-layer coating, the tea is optimally protected against oxidation and external contaminents.
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!
For the proper preparation and optimal flavour development, we recommend using an authentic Japanese Matcha bowl.
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.
Our Matcha is packaged in a high-quality, BPA-free pouch with multiple protective layers designed to preserve flavour. Before opening, the Matcha can be stored in the original packaging in the refrigerator 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 package all our matcha in high-quality, airtight tins with screw tops. The tin is also placed within a sealed, flavour protective pouch.
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.
