Description
Matcha Kirishima, a ceremonial grade matcha green tea
This ceremonial matcha whisks into a vibrant jade-green froth, revealing rare elegance. Its floral notes are truly exquisite!
This Grand Cru matcha is crafted in Kagoshima using tencha leaves that were aged for six months after harvest before being stone-milled into powder. This maturation process enhances the tea’s roundness and aromatic depth. This exceptional matcha is made from the okumidori, saemidori, and asanoka cultivars.
Its stunning green color comes from the Ichibancha harvest, whose leaves are finely stone-ground without any added coloring.
All about matcha
In the 12th century, the Buddhist monk Eisai brought tea seeds back from China, which were then planted in various regions of Japan. At the time, tea was ground into a fine powder and whisked in a bowl. Long reserved for the nobility, it gradually became more widespread and is now at the heart of Japanese Zen aesthetics and philosophy, especially through the Cha No Yu tea ceremony.
Explore further
Discovery sets, dedicated utensils, matcha in different grades, leaf teas blended with matcha… Discover our full matcha collection!
Special qualities
- Origin:
- Kagoshima, Japan
- Tea colour:
- Green tea, organic matcha
Tasting notes
Liquor
Colour: vibrant jade green
Texture: smooth
Flavour: sweet and umami
Notes: floral nuances
Suggestion of preparation
Unlike all other teas, matcha is made from tea leaves ground into a very fine powder. This green tea is not infused but whisked. It is prepared using a whisk, bowl, and spatula.
- Place 2 spatulas (or 1 level teaspoon) of Kirishima matcha into a bowl.
- Pour 5 cl of water heated to 70°C (160°F) over the powder.
- Holding the bowl firmly with one hand, whisk vigorously in a zigzag motion until a thick froth forms.
- Optional: add 10 cl of milk of your choice.
Storage tips:
To preserve the quality of this delicate tea, refrigerate after opening.