Special features in location, cultivation and processing
Since 1998, the tea fields have been certified organic, and the farmer uses a homemade, fully natural fertiliser, matured and fermented over three years. This blend includes bamboo powder and mineral-rich rock, among other organic materials. The volcanic soil is particularly fertile, further enriched by frequent ash fall from the active volcano, Mount Sakurajima. To protect the delicate leaves from the intense sun, the tea plants are shaded for around seven days before harvest. After picking, the leaves are carefully washed to remove any volcanic ash. The farmer takes great pride in using traditional rolling and drying machines, which are fitted with bamboo components instead of plastic.
Matcha Ikkyu
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. For our Matcha Ikkyu, we select only the highest quality of the 1st harvest leaves, and have them ground specially for us in Uji, in one of the top granite stone mills in Japan. This guarantees the best possible preservation of nutrients, as well as an impeccable texture, creaminess and full flavour.
Origin
This tea comes 100% from the two tea fields in Chiran and Kirishima mentioned above, sourced directly from the tea farmers.
Organic Certification
PL-EKO-01
Nicht-EU-Landwirtschaft
