Kagoshima Matcha

Kagoshima Matcha is a wonderful introduction to the demanding world of matcha: it's light and mild without losing any depth or complexity. The leaf material comes from Kagoshima in Japan. The raw tea, called tencha (碾茶) in Japanese, is ground slowly and gently in old stone mills into fine, green matcha. The result is a powerful and creamy matcha.

Taste

As soon as you open the tin, Kagoshima Matcha gives off a fragrant, fresh scent. Once prepared, a seductively creamy matcha awaits you that will make every green tea lover's heart beat faster. A dominant umami is rounded off by a natural, slightly grassy flavor.

Origin

Kagoshima Matcha comes from a tea farm in Kagoshima on the volcanic island of Kyushu, which produces tea of top quality. As this matcha proves with flying colors, the teas from this region are among the best the Japanese tea world has to offer.

• Origin: Kagoshima, Kyushu, Japan
• Grinding: slowly in stone mills
• Caffeine: high

Preparation

For one bowl of matcha, sift about 2 g of matcha powder (1–2 chashaku scoops) into a matcha bowl and stir it with about 20 ml of water into a smooth paste. Then add about 100 ml of water and whisk the matcha until frothy with the chasen (bamboo whisk) in quick "M" or "W" motions. The water should be 75–80 °C, not boiling.

• 2 g matcha (1–2 chashaku scoops)
• approx. 120 ml water, 75–80 °C
• make a paste first, then whisk

You'll find all the steps with pictures and video in our guide to Matcha Preparation (in German).

Discover more

You can read about its history and cultivation in the blog article What is Matcha? (in German). Even more intense and velvety is our Matcha Superior.