Matcha Tea Kaze Organic

Special features in location, cultivation & processing

Alongside Uji and Hoshino, the Aichi region is considered one of Japan’s foremost matcha-growing areas. The Ishikawa family primarily produces organic matcha, making full use of their farm’s high elevation of 650 metres – unusual for such a northerly location – where naturally fewer pests occur.

Equally important is the farm’s secluded setting, surrounded by forests, which prevents agricultural chemicals from drifting in on the wind. The Ishikawas produce their own organic fertiliser, made entirely from fermented natural ingredients. Since its founding, the farm has operated without pesticides or synthetic fertilisers and has been certified organic since 1995.

For shading, specially designed Tana structures are used – three metres in height, the tallest in Japan – allowing for particularly gentle and effective climate control of the plants. The tea is stone-ground on site using traditional granite mills.

Single Origin

This matcha comes 100% from above-mentioned tea fields and is packed for us directly on-site. Sourced directly from the producer.

Organic Certification

PL-EKO-01
Nicht-EU-Landwirtschaft

Using a Chashaku, place two scoops (approx. half a 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!

Recommended Matcha Bowl

We highly recommend using an authentic Japanese matcha bowl for proper preparation and optimal flavour development.

Recommended Accessories

For the ideal texture, flavour, and preservation of matcha's delicate qualities, we recommend using a special matcha sieve and a high-quality bamboo matcha whisk. For dispensing and dosing, the ideal utensil is an authentic Chashaku made of bamboo.

Packaging & Storage

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 fridge 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.