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Organic Matcha
Rikyū

Contest Grade 99 P.

SKU
3923-bio
Matcha Tea Rikyū Organic
Matcha Tea Rikyū Organic
Matcha Tea Rikyū Organic
Matcha Tea Rikyū Organic
Matcha Tea Rikyū Organic
Matcha Tea Rikyū Organic

Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.

Contest grade organic matcha from Japan, named after Sen no Rikyū, one of the most influential figures in the development of the Japanese tea ceremony. Directly sourced from the tea farm. Suitable for koicha (濃茶). 20g
  • Unrivaled organic matcha from Japan
  • Leading matcha farmer in Japan
  • Organic matcha with all the benefits of a conventional matcha
  • Full umami, no bitterness, natural flavour
  • 3-layer tana shading technique
  • Ideal tencha terroir in Uji, top region for matcha
  • In-house, gentle milling in granite stone mills
  • Regular quality checks by the tea farmer
  • Pesticide-free cultivation since 1980
  • Rare cultivar suitable for shading: gokō
  • Hand-picked
 
Preparation Suitable for Usucha and Koicha
Character High concentration of chlorophyll, intense yet refined and savoury, naturally balanced, with a touch of bitterness and pleasant, creamy sweetness
Tea Garden One of the leading matcha producers in Uji
Terroir Tencha: Uji, Kyoto, Japan
Harvest 1st harvest (ichibancha), May, 2023
Cultivar Gokō (100%)
Steaming Short (asamushi)
Grind Traditional granite mill in Uji
Elevation 10m above sea level
Shading Special, multi-staged process. Shading for 50 days: 20 days with 50% shade and 30 days with 70% shade. Use of 3 tana layers as required to control degree of shading and maintain sufficient air circulation.
Organic Cert. EU certified organic, JAS organic
Laboratory Tests Radioactivity (11/2019)
Grade 99/100 P. Contest Grade (matcha category); Ceremonial Grade, Koicha
€52.90
20g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
3923-bio
€2,645.00 / 1kg
In stock

Character

Flavour

This stunningly elegant, forest green matcha made from the exclusive gokō cultivar is the best organic matcha that we at Sunday Natural have tasted. Its origin from a venerated terroir in Uji is reflected in the character of the tea itself: airy and light with pleasant butter and chlorophyll tones with no bitterness, and finishing with wonderful almond and light toffee notes. This matcha is the pride of our collection.

Texture

Nearly perfect creaminess

Cup

Bright and light grass green

Matcha

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

Uji is the cradle of Japanese tea culture and where the tea farmer cultivates the tea plants for this exquisite matcha. He uses special fertilisers that he creates himself and which he personally applies to the fields in the spring and autumn. Rather than using pesticides, the tea farmer uses his own spray made of essential oils and other ingredients. A further safeguard for the high quality of the matcha is his 3-layer shading system. With this system, he can adjust the degree of shading depending on the cultivar, seasonal conditions, and wind strength. All these factors come together to produce a matcha that is on par with the highest ceremonial grade matcha from conventional cultivation.

This elegant matcha made from the exclusive gokō cultivar is the best organic matcha that we at Sunday Natural have tasted. The tea is airy and light with pleasant butter and chlorophyll tones and no bitterness, and it finishes with wonderful almond and light toffee notes.

Organic Certification

Preparation

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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