Matcha Gyokuro Tokusen Organic

The Subtropical Island of Tanegashima

With its gently rolling hills, the picturesque island of Tanegashima lies in the sea south of mainland Kagoshima Prefecture. The southern part of the island, bordered by the Pacific Ocean to the east and facing Yakushima to the west, enjoys a mild subtropical climate, with an average annual temperature of around 19°C and more than 3,000 millimetres of rainfall each year. Yet Tanegashima is also shaped by intense natural conditions, from powerful summer typhoons to brisk northwesterly winds in winter. These challenging conditions, together with the island’s abundant sunshine, produce strong, resilient tea plants with exceptionally rich and nutritious leaves.

Organic Cultivation

Only fermented organic fertiliser is used in the tea fields, made from natural materials that originate from living organisms and ultimately return to the soil. Without chemical fertilisers or synthetic pesticides, the microorganisms in the organic fertiliser can thrive and support a healthy, fertile growing environment.

Through its own natural processes, the soil gradually becomes loose and nutrient-rich, without the need for mechanical cultivation. The result is fertile, living soil that continually renews itself, while weeds are carefully removed by hand.

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 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!

Recommended Matcha Bowl

We highly recommend using an authentic Japanese Matcha bowl for proper preparation and optimal flavour development.

Recommended Accessories

For the ideal texture, flavour, and preservation of Matcha's delicate qualities, we recommend using a special Matcha sieve and a high-quality bamboo matcha whisk. For dispensing and dosing, the ideal utensil is an authentic Chashaku made of bamboo.

Packaging & Storage

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 tea caddies, and store at room temperature.