Matcha Tea
Eisai Organic

Super Premium 96 P.

The best organic matcha from Hoshino in Yame, Japan. Named after Myoan Eisai, one of the most influential figures in the history of the Japanese tea ceremony. Directly sourced from the tea farm. 40g
  • Renowned Hoshino character
  • Directly sourced from a leading producer in Hoshino
  • One of the 3 best matcha regions of Japan
  • Extremely rare organic matcha
  • Granite stone milling for a fine texture (5μm)
  • Best retention of nutrients (low processing temperatures)
  • Masterful blend of 5 fine cultivars


Character Very light (typical of Hoshino), full umami, delicately bitter, finishes with an elegant cacao aroma.
Tea Garden A prize-winning matcha producer in Hoshino, Yame
Terroir Hoshino, Yame (district), Fukuoka (prefecture), Japan
Harvest 1st harvest (ichibancha), mid-May, 2021
Cultivar Yabukita, Okuyutaka, Tsuyuhikari, Okumidori, Gokou
Steaming Short (asamushi, approximately 20 seconds)
Grind Granite stone mill. Particle size roughly 5 μm.
Elevation 240m above sea level
Shading Fully shaded for more than 20 days. Shading technique: tana
Organic Cert. EU certified organic, JAS organic for over 10 years
Laboratory Tests Radioactivity (Region 11/2019)
Awards The tea farm has received the MAFF award numerous times for its matcha
Grade 96/100 p. (matcha category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€672.50 / 1kg
In stock



This exquisite tea is directly sourced from a leading matcha producer in Hoshino who cultivates the tea plants and mills the tea into a fine powder in granite stone mills. The resulting matcha is considered the best organic matcha in the region. The masterful blend consists of 5 different cultivars including okumidori and gokou that thrive under the local climatic conditions and yield an exquisite tea. The matcha has an especially light body that is typical of Hoshino and which has full umami flavour with only slight bitterness. The tea finishes with delicate cacao aromas to produce an all-round delightful matcha that can please any matcha connoisseur.


Extremely creamy as a result of granite milling to only 5μm particle size


Bright grass green


The tea farm is one of the leading matcha farms in the Yame region and has won the highest awards for his matchas (MAFF Award).


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 best qualities are gently ground in granite stone mills that 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.

Laboratory Tests

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. Likewise, the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Yoshi En

Premium Organic Teas

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.

Cultivation & Processing

In 2014, the idyllic village of Hoshino (星野村) was named the most beautiful village in all of Japan. Hoshino is located within Yame District, which is considered to have some of the best terroirs for cultivating gyokuro and matcha on account of its mineral-rich soil and bracing climate. While so-called Yamecha (八女茶; tea from Yame) is routinely recognised at competitions for producing some of the best gyokuro and matcha in Japan, Hoshino specifically is renowned for its exquisite gyokuro teas.

For the highest quality gyokuro and matcha, the tea plants are cultivated directly alongside the Hoshino River because this microclimate provides dense fog in the mornings and evenings that not only helps to shade the leaves, but also contributes to the significant temperature fluctuation between day and night that is required for cultivating high-quality green tea. The soil is furthermore replete with small stones that allow for excellent drainage and the healthy growth of the plants.

The narrow valley features steep slopes to either side, some reaching heights of 1,000m. The tea farms are located on old rice terraces that characterised the landscape from the Nara period until about 800CE. Tea cultivation was introduced to the region roughly 600 years ago.

The Tencha tea leaves are ground on site using traditional granite stone mills. This is the best, most gentle processing available, as it not expose the sensitive leaves to high temperatures, in contrast to ceramic or industrial mill processing. Granite mills can only be serviced by a few master craftsmen, and produce an extremely uniform, particularly fine matcha with a particle size of just 5μm, which is optimal for matcha preparation. This processing method has become very rare due to the high expense, long running times and frequent maintenance requirements. A full hour of grinding produces only 40g of matcha.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Hoshino. Sourced directly from the tea farmer.

Organic Certification


Recommended Matcha Bowl

We highly recommend using a proper Japanese matcha bowl for the preparation of this tea in order to allow for the matcha to develop its full flavour.

Recommended Accessories

To achieve optimal texture, flavour, and nutritional benefits of matcha, we recommend using a matcha sifter (furui) and whisk (chasen). To accurately measure and serve matcha powder, we further recommend using a traditional wooden spoon known as a chashaku.

Storage and Packaging

Matcha should always be stored in the refrigerator, and only briefly removed when needed. As a result of being finely ground, the powder is very susceptible to moisture, odour, light, and oxidation. Be sure to store matcha in an airtight container. We package all our matcha in high-quality, airtight tins with screw tops. The inside of the tins have a BPA-free plastic coating to ensure that the matcha does not come into contact with the metal. The tin is also placed within a sealed, flavour protective pouch. We recommend continuing to store the matcha in the tin and pouch after opening. A better alternative, however, is to store matcha in a natsume: a small container, preferably made of cherry wood, that is both breathable and anti-bacterial.

Our recommendations

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