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Matcha Tea
Dōan Organic

Ceremony Grade 97 P.

SKU
7989-bio
Matcha Tea Dōan
Matcha Dōan Bio
Matcha Tea Dōan
Matcha Tea Dōan
Matcha Dōan Bio
Matcha Tea Dōan

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.

One of the best matchas from Shizuoka, exceptionally fine matcha cultivar Goko, ground in a granite stone mill, certified organic, suitable for Usucha and Koicha, tea tin with 30g.  
  • from the leading matcha farmer of Shizuoka
  • cultivation without pesticides for over 25 years
  • Goko: one of the finest cultivars for Matcha
  • extremely beautiful green of the powder or cup
  • particularly innovative use of solar panels to shade the plants
  • collaboration with the Shizuoka Tea Research Center for regular analysis of the soil for optimal and individual application of natural fertilizer
Character Very natural, full and complex aromas, strong umami, slightly nutty, with a potent, refreshing finish
Tea Garden From a leading, innovative tea farm in Shizuoka with 25 years' experience in pesticide-free cultivation.
Terroir Kikugawa, Shizuoka (prefecture), Japan
Harvest 1st harvest (ichibancha), end of May, 2022
Cultivar Goko
Steaming Short (asamushi, approximately 15 seconds)
Grind Granite stone mill. Particle size roughly 6 μm.
Elevation 100m above sea level
Shading Fully shaded >30 days
Organic Cert. Certified organic, cultivation without pesticides since 1993
Laboratory Tests Radioactivity (11/2019)
Grade 97/100 p. (matcha category); Super Premium 
€29.90
30g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
7989-bio
€996.67 / 1kg
In stock

Character

Flavour

The matcha has an attractive bright green colour in the cup. The taste is at first delicately creamy and reminiscent of melted ice cream and gives way to sweet notes of roasted nut. Subtle bitterness gives way to a sweet and savoury umami with a mineral note. A refreshing and revitalising match that is suitable for preparing koicha.

Texture

Creamy and milky

Cup

Vibrant 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

The tea farmer has developed innovative methods of optimising fertiliser and land usage. For example, part of the tea farm is shaded with solar panels which have the dual benefit of improving the quality of the tea as well as generating enough electricity to sell. The tea farmer has also cooperated with the Shizuoka Tea Research Center for many years. This work entails producing detailed analyses of soil nutrient levels at various locations on the tea farm so as to measure the efficiency of water, shade, and fertiliser on each cultivar and thereby to optimise how these resources are used. The rare goko cultivar is harvested 3 days after yabukita. This cultivar has a light green, translucent leaf and is especially popular for matcha.

Preparation

Making Matcha

Using a Chashaku bamboo scoop, put two heaped scoops (about 1 tsp) into a Matcha bowl – or for an extra smooth result sift the Matcha first using a fine mesh strainer. Then pour approximately 80ml of 60°C to 80°C hot water into the bowl without pouring directly onto the powder to avoid clumping.

Next take a Chasen Matcha whisk and place it in the bowl at an angle of about 90° to the base. Now gently but quickly move the whisk back and forth in a tight zigzag motion, without pressing it into the base or sides as much as possible, to achieve the classic Matcha foam. Make sure to avoid circular movements, and the faster the whisking is performed the fluffier the foam. Practice makes perfect – enjoy!

Storage and Packaging

Our Matcha is packed in a protective foil bag inside an airtight screw lid tin lined with BPA-free plastic. After opening, the Matcha may be stored at room temperature or in the refrigerator in its original packaging to protect it from moisture, odour, light and oxidation. Always allow Matcha to reach room temperature before opening the packet to prevent condensation forming.

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