ORGANIC KIWAMI MATCHA | Shibushi

Velvety, Rounded, and Infused with Refined Umami

Luminous green and exceptionally fine, Kiwami Matcha yields a velvety liquor layered with pure umami, gentle sweetness, subtle asparagus notes, and a clean, lingering finish.

Produced from the Okumidori cultivar and uniquely crafted from gyokuro rather than tencha, it represents a rare expression of matcha craftsmanship. This approach unites the depth of gyokuro cultivation with the elegance of finely milled matcha. Through careful shading and precise processing, it develops a profile centred on rounded umami, supported by soft natural sweetness and remarkably low bitterness.

In the bowl, the powder displays a subtle pearly sheen and whisks effortlessly into a smooth, satin-textured liquor. The aroma is fresh and clean, with tender green notes and a light sweetness. On the palate, a calm savoury core unfolds with hints of young asparagus and gentle nuttiness, carried by a smooth mouthfeel that offers refinement without heaviness. The finish remains clear, softly sweet, and quietly persistent.

Especially suited for usucha, Kiwami Matcha offers balanced daily enjoyment with the quiet depth of its gyokuro origins.

About the Tea Garden

In the misty hills of Kagoshima, on Japan’s southern Kyushu Island, a third-generation award winning tea grower tends a garden unlike any other. Here, organic gyokuro flourish in the rich volcanic soils, each leaf nurtured with patience and intention.

 For over 35 years, the farmer has followed a simple but uncompromising philosophy: only a “tea leaf full of life” can produce tea that is both vibrant in flavour and deeply nourishing. Rejecting synthetic fertilizers, he has rebuilt his soils entirely, cultivating vitality and balance from the ground up.

Every leaf is shaped by hands and time through the use of his own home made fermented organic fertilizer (bokashi), mineral-rich soils, carefully hand-picked (tezumi), shaded in multiple layers, and harvested just once a year to preserve the plant’s strength. The result is a tea of profound umami, gentle sweetness, and exceptional depth.

Preparation method: Usucha

Cultivar: OKUMIDORI certified organic, shizen-jitate, single-cultivar

Method: JAS organic certification

Origin: Shibushi, Kagoshima

Grade: Usucha

Elevation: 190mt above sea level

Harvest: First flush, Hand-picked (tezumi), Spring - April 2025

Shade: Tana Ooishita, 3-layer method, shaded for 30 days before harvest

Fertilising: Bokashi, organic fertilezer, sedimentary rock, composted soybeans and rice bran

Steaming: Light (asamushi)

Flavour profile: Silky, Umami forward, nutty with subtle asparagus notes

Producer: Sakamoto family

Content: 20g