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Rounded and Balanced Flavor with Mild Vegetal Notes
This 100% certified organic, ceremonial-grade Matcha brews a well-rounded and balanced liquor, creamy and vegetal-sweet broth, finishing with a lingering after-taste and mild Umami


The Tsuki Organic Matcha is meticulously crafted by blending the Samidori and Yamanoibuki cultivars. The Yamanoibuki cultivar, a rarity in tencha production, has been expertly cultivated by it farmer to yield a delightful organic matcha ideal for Usucha (thin matcha) preparation.

This vibrantly green organic matcha whisks into a smooth, creamy texture, offering a pronounced creamy flavor accompanied by authentic ooika aroma and a clean aftertaste devoid of bitterness. It stands as an exceptional choice for matcha aficionados seeking genuine organic quality and serves as an excellent introduction for newcomers to the world of matcha.

Initially fruity and notably devoid of astringency, this matcha evolves into a soft, creamy, almost sweet aftertaste on the palate. In comparison to Tori Matcha, Tsuki Matcha exhibits slightly less umami and sweetness, with a subtle, almost imperceptible hint of astringency.


About the Tea Garden

This multi-award-winning family-operated estate is a 100-year-old tea garden located along the Uji River in the Fushimi district in Kyoto, spans 20 acres and has been dedicated to organic tea cultivation since 1980. Their commitment to "100% traditional cultivation and processing at the highest level" is reflected in their meticulous care under rice straw canopies.

The producer oversees and cares for his tea fields, employing natural farming practices using straw, fish remains, and rapeseed oil instead of chemical fertilizers. He personally manages the shading process to enhance flavor and uses manual pest control methods, such as natural repellents like coconut oil and fostering natural predators. Annually, he leads a team of 30 highly skilled helpers in hand-harvesting their prized tea leaves, ensuring each batch upholds the estate's exceptional standards.


Preparation method: Usucha


Cultivar: Samidori and Yamanoibuki certified organic, shizen-jitate, blended-cultivar

Method: JAS organic certification

Origin: Fushimi, Uji

Grade: Usucha, ceremonial grade

Elevation: 13mt above sea level

Harvest: First flush, Hand-picked (tezumi), Spring 2023

Shade: Ooishita method, shaded for 40 days before harvest

Fertilising: Rapeseed oil cake, fish cake (tuna and bonito)

Steaming: Medium (futsūmushi)

Flavour profile: Balanced, creamy and vegetal notes, mild sweet Umami

Producer: Nakanishi family

Content: 20g