Matcha Tea
Uji Premium Organic

Premium 92 P.

Our second premium quality, top region Uji, 100% from 1st harvest, organic, ground on stone mills in Uji. Good umami, balanced, hardly noble bitter.

Available in a 40g tin or 100g pouch

Character Subtly sweet, delicately bitter, straightforward, ideal for everyday enjoyment
Terroir Kirishima, Japan
Harvest 1st harvest (ichibancha), 2023
Cultivar Okumidori
Steaming normal (Chumushi)
Grind Gently milled in a stone mill in Uji. Particle size roughly 5-15μm.
Shading Fully shaded for more than 20 days.
Organic Cert. EU certified organic, JAS organic
Laboratory Tests Radioactivity (region as of 08/2018)
Grade 92/100 p. (matcha category); Premium

From €19.90 €19.90

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€497.50 / 1kg



The best organic matchas in Japan, besides Uji and Hoshino, come from the top region of Kirishima in southern Kyushu. We obtain the tencha directly from Kirishima's leading organic tencha farm, which is well-known in Japan. We exclusively source the highest quality 1st harvest tencha and have it milled for us in Uji. Stone-milling ensures optimal retention of nutrients, a creamy texture, and the full development of aromas. The prize-winning tencha farmer places great importance on the use of a natural, bioactive fertiliser which is produced in a years' long fermentation process. This fermentation yields special complexes of bacteria and minerals that are better absorbed by the roots of the tea plants than generic fertilisers. The tea plants become stronger and healthier, and this can be tasted in the tea.

The basic flavour tone of the matcha is balanced between delicate bitterness and subtle sweetness. The aromas of sea breeze, green apple, and fresh celery round off the taste. A decidedly well-rounded and straightforward matcha that is ideal for everyday enjoyment.


Creamy and soft


Bright grass green


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.

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

Single Origin

Sourced directly from one of Japan’s most prestigious matcha houses.


We package all our matcha in high-quality, airtight tins with screw tops and placed within a sealed, flavour protective pouch.


Organic Certification



Using a bamboo chashaku spoon, place two heaped scoops (or approx. one teaspoon) of matcha powder into a matcha bowl of your choice, then pour approx. 80ml hot water (between 60°C and 80°C) into the bowl. Try not to pour the water directly onto the matcha, as this will increase clumping.

To achieve the classic matcha foam, a matcha whisk is indispensable. When using a matcha whisk, the most important thing is of course to master the correct movement: circular and typical whisking movements will result in little to no foam, while holding the whisk at an angle of about 90° in the bowl and moving it back and forth in a tight zigzag pattern with your wrist while moving your arm across the bowl and back again will help you achieve that iconic matcha frothiness. Make sure to touch the bottom of the bowl only lightly with the whisk. The faster you perform this movement, the quicker and easier it is to create a wonderful foam. Practice makes perfect! Enjoy!


To achieve the optimal texture and flavour of matcha, as well as to maximally preserve its bioactive compounds, we recommend using a matcha sifter (furui) and whisk (chasen). To accurately measure and serve matcha powder, we further recommend using a traditional bamboo spoon known as a chashaku.

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