Grown in Shizuoka along the scenic Ōi River, this matcha is produced from the rare Gokou cultivar, prized for its silky texture and naturally low bitterness.
Behind this tea is Yoshiyuki Tamura, or Yoshi, a 13th-generation tea farmer with a background in design and fashion. Passionate about sustainable farming, he serves as president of Organic Matcha Japan.
This tea is grown on a JAS-certified organic farm, meaning it is locally certified as organic in Japan.
Details
- Origin: Kawane, Japan
- Cultivars: Gokou
- Artisan: Yoshi Tamura
- Season: Spring / 2026
- Recommended use: usucha, koicha, craft beverages & desserts
Ingredients: matcha (ground green tea from tencha)
Caffeine level: moderate
Net wt: 20 g (approx. 9 servings usucha)
Preparation
USUCHA ("THIN" MATCHA) • GRASSY + MAXIMUM BENEFITS
- Heat 2 oz (¼ cup) spring or filtered water to 175°F / 79°C.
- Sift ½ tsp (2–3 g) matcha into chawan (matcha bowl) or katakuchi (spouted bowl), then slowly pour in water.
- Whisk briskly in a zig-zag motion for 15 sec or until froth appears. Alternatively, you may use an electric frother in a tall beaker.
About matcha (抹茶)
Matcha is made from finely ground shade-grown tea leaves called "tencha." It contains about three times the antioxidants of regular green tea and is an excellent source for powerful catechins such as epigallocatechin gallate (EGCG) that are believed to have cleansing, anti-viral effects.