Ceremonial Grade 97 P.
| Character | Full-bodied with a creamy foam, notes of sugar snap peas, and a rounded espresso-like bitterness – a blend of exceptional harmony |
|---|---|
| Tea Farm | One of the leading matcha producers from Kirishima in Kagoshima |
| Terroir | Kirishima, Kagoshima Prefecture, Japan |
| Harvest | 1st harvest (Ichibancha), May 2025 |
| Cultivar | Blend |
| Grinding | Own granite stone mill, particle size 4 μm |
| Elevation | Approx. 200m above sea level |
| Steaming | Normal (Chūmushi, 20-30 seconds) |
| Shading | Full shading, approx. 20 days, Jikagise |
| Cultivation | Organic certified cultivation |
| Laboratory Tests | Radioactivity (annual testing of the region), pesticides, heavy metals and aluminium |
| Grade | 97/100 P. (Matcha category); Ceremonial Grade |
The first thing to catch the eye is the rich dark green colour of the dense foam, whose delicate creaminess creates a full-bodied, smooth mouthfeel that is perfectly complemented by the lightness of the underlying body. Its intense green aroma is reminiscent of fresh sugar snap peas and combines seamlessly with a pleasantly rounded bitterness, similar to that of a good espresso – supported by an invigorating, green freshness. Especially when prepared as a matcha latte, the elegant, coffee-like bitterness becomes even more pronounced. Overall, the Sankei impresses with its prominent green tea flavour, a vibrant freshness, and a wonderful creaminess reminiscent of a cappuccino, complemented by a striking yet harmoniously balanced bitterness.
Creamy, light, full-bodied
Lush green, colourful foam
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 highest grades are gently ground in granite stone mills which 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.
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.
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.
Kagoshima is known for its humid, subtropical climate and a landscape profoundly shaped by volcanic activity. The soils, enriched with volcanic ash, are exceptionally mineral-rich. Combined with the region’s strong sunlight, this makes Kagoshima an extremely fertile area.
PL-EKO-01
Nicht-EU-Landwirtschaft
Using a Chashaku, place two scoops (approx. one 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 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!
For the proper preparation and optimal flavour development, we recommend using an authentic Japanese matcha bowl.
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.
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 refrigerator 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.
