ORGANIC HIMEMIDORI MATCHA | Yabe

Round Flavour with Sweet Vegetal Umami Aftertaste

This ceremonial-grade organic Matcha brews an exquisite, vegetal-sweet broth of gentle Umami liquor, with rich and complex aromas

Indulge in the exquisite taste of Himemeidori single cultivar Matcha, a prized variety that is incredibly rare to find even in Japan. With its well-balanced flavours, creamy texture, and distinct notes of fresh Aonori seaweed, this ceremonial Matcha offers a truly unique and unforgettable tea experience.

Himemeidori single cultivar is a new and rare cultivar indigenous to Fukuoka and incredibly rare to find in the consumer marketplace. This Matcha is limited in production and only available for part of the year.

About the Tea Garden

This Matcha comes from a small tea garden operated by husband and wife farmers/producers deep in the mountains of Yabe Village, Fukuoka, Japan. Established by his grandfather, this 3rd generation farm specializes in high-grade mountain-grown Sencha and Gyokuro. The mountainous village, blessed with cool weather, is covered with snow in winter. Due to these conditions, the tea leaves in the mountains bud later than their counterparts on flat lands. Furthermore, there are fewer pests and the tea plants are able to grow without the use of chemicals, leading to the production of natural organic tea leaves.

They employ a unique farming method using hand-picked fermented organic fertilizers (bokashi fertilizers) and adjusting each step according to the specific weather conditions of the season or the year, in order to achieve the highest standards.

These farmers have received Japan's top agricultural prize, the Minister's Award, three times. They are one of Japan's highly regarded farmers. They are currently teaching their son how to both cultivate and produce the highest quality tea.

Preparation method: Usucha and Koicha

Cultivar: Himemidori, a new and rare cultivar

Method: JAS organic certification

Origin: Yabe, Fukuoka

Grade: Usucha, ceremonial grade

Elevation: 650mt above sea level

Harvest: First flush, Spring 2022

Shade: Ooishita natural method, shaded for 30 days before harvest

Fertilising: Bokashi fertilizer (hand-picked fermented organic fertilizer)

Steaming: Medium (futsūmushi)

Flavour profile: Rich, round and vegetal sweet notes, gentle Umami finish

Producer: Harajima family

Content: 20g