Matcha Tea
Dōan Organic

Ceremonial Grade 97 P.

SKU
7989-bio
One of the best matchas from Shizuoka, exceptionally fine matcha cultivar Goko, ground in a granite stone mill, certified organic, suitable for Usucha and Koicha, tea tin with 30g.
  • from the leading matcha farmer of Shizuoka
  • cultivation without pesticides for over 25 years
  • Goko: one of the finest cultivars for Matcha
  • extremely beautiful green of the powder or cup
  • particularly innovative use of solar panels to shade the plants
  • collaboration with the Shizuoka Tea Research
  • Center for regular analysis of the soil for optimal and individual application of natural fertilizer
Character Very natural, full and complex aromas, strong umami, slightly nutty, with a potent, refreshing finish
Tea Garden Very natural, full and complex aromas, strong umami, slightly nutty, with a potent, refreshing finish
Terroir Kikugawa, Shizuoka (prefecture), Japan
Harvest 1st harvest (ichibancha), end of May, 2024
Cultivar Goko
Steaming Short (asamushi, approximately 15 seconds)
Grind Granite stone mill. Particle size roughly 6 μm.
Elevation 100m above sea level
Shading Fully shaded >30 days
Cultivation Certified organic, cultivation without pesticides since 1993
Laboratory Tests Radioactivity (annual test of region), pesticides, heavy metals and aluminium
Grade 97/100 p. (matcha category); Super Premium
€34.90
30g

Delivery : 1–3 business days

Incl. VAT, excl. shipping

SKU
7989-bio
€1,163.33 / 1kg
In stock

Character

Flavour

The matcha has an attractive bright green colour in the cup. The taste is at first delicately creamy and reminiscent of melted ice cream and gives way to sweet notes of roasted nut. Subtle bitterness gives way to a sweet and savoury umami with a mineral note. A refreshing and revitalising match that is suitable for preparing koicha.

Texture

Creamy and milky

Cup

Vibrant 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.

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

The tea farmer has developed innovative methods of optimising fertiliser and land usage. For example, part of the tea farm is shaded with solar panels which have the dual benefit of improving the quality of the tea as well as generating enough electricity to sell. The tea farmer has also cooperated with the Shizuoka Tea Research Center for many years. This work entails producing detailed analyses of soil nutrient levels at various locations on the tea farm so as to measure the efficiency of water, shade, and fertiliser on each cultivar and thereby to optimise how these resources are used. The rare goko cultivar is harvested 3 days after yabukita. This cultivar has a light green, translucent leaf and is especially popular for matcha.

Organic Certification

Preparation

Using a Chashaku, place two scoops (approx. half a 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 scape 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.

Test results

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

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