Organic Japanese Matcha, Ceremonial Grade, Kagoshima
Organic Japanese Matcha, Ceremonial Grade, Kagoshima
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Organic Ceremonial Matcha: Chiran, Kagoshima
Discover the smooth elegance of JAS-certified organic matcha from Chiran in Kagoshima, one of Japan's leading tea-growing regions. Carefully stone-milled from shade-grown tencha leaves, this matcha offers exceptional purity and balance.
Chiran sits on Kagoshima's volcanic plateau, where ash from the region's volcanoes has built a deep, mineral-rich soil. It is one of the things that sets tea from the far south apart from tea grown in Kyoto, and it is why Kagoshima has become one of Japan's most important tea regions despite Uji holding the older reputation.
Like all our matcha, it is picked in the first harvest of the year. That is the difference you taste: first-flush leaf is young and naturally sweet, where later pickings turn coarse and astringent. Why the harvest matters more than the grade label.
Expect a vibrant green colour, ultra-fine texture, natural sweetness, and soft umami with minimal bitterness. Its approachable flavour makes it perfect for traditional whisked tea or premium matcha lattes.
Crafted using organic farming methods without synthetic pesticides or chemical fertilisers. Only around 5% of Japan's tea production is certified organic, we sell nothing else.
Ingredients: 100% Organic Matcha Green Tea Powder (Kagoshima, Japan)
Cultivar: Okumidori
Available Sizes: 20g (tin) / 50g (resealable pouch)
Freshness: Packed in Japan, then kept in our fridge and freezer
Pure origin. Clean farming. Smooth flavour.
How to Make Matcha
Important: Always bring fresh water to a full boil first, then allow it to cool to the recommended temperature before brewing.
1. Warm your bowl
Pour hot water into your bowl to warm it, then discard the water.
2. Add matcha
Sift 1.5 to 2g, about two chashaku scoops, into the bowl.
3. Pour hot water
Add 60 to 80ml at 70–80°C. Boiling water scorches matcha and turns it bitter.
4. Whisk until frothy
Whisk briskly in an “M” shape, a zigzag, not a circle. Slowly at first and then vigorously, until a smooth, fine foam forms. Work from the wrist and keep the tines just off the base of the bowl.
5. Enjoy immediately
Sip, savour, and enjoy your freshly whisked matcha.
The ratio is what most first-timers get wrong. Too little powder and the bowl tastes watery; too much and it turns thick and astringent.
More detail in our matcha whisk guide, or shop the chasen and chawan you will need.
Shipping: Free shipping across Australia on orders over $100. We ship worldwide.
This matcha is very high quality, ceremonial grade. You can immediately tell by its taste, which is rich and smooth, with almost a slight umami-ness to it. And the tin is a really lovely and convent way to store it. Highly recommend it.
Thank you, Simone, and you've picked the exact word. That umami comes from theanine, which builds up in the leaves while they're shaded from the sun before picking. It's the whole reason for all the extra work in the field. Lovely to hear it came through so clearly.
Taka
I absolutely love matcha from Edo matcha. My favourite 🙏
Thank you, Dragan 🙏 The Kagoshima is single-cultivar Okumidori grown in Chiran, which gives it quite a different character from our Kyoto: a little deeper, a little rounder. Good to know it's the one you keep coming back to.
Taka
Great quality and tasty, thank you!
Thanks Dominic! Glad it hit the mark. Shout if you ever want a recommendation for what to try next.
Taka