Fuji Matcha-Japan - 日本富士抹茶

Origin & Cultivation

- Origin: Fuji Matcha is grown in the volcanic, mineral‑rich soils of Fujieda in Shizuoka Prefecture, Japan. The region encompasses the mountain areas of Tenryu, Kikugawa, and Makinohara. In Tenryu, deep valleys are often wrapped in mist, cultivating leaves with an especially rich fragrance.

The interplay of steep mountains, flowing rivers, and dramatic temperature shifts—warm days followed by cool nights—promotes steady, balanced growth of the tea plants and encourages the development of fresh, aromatic shoots. A dense morning mist settles over the tea fields each day, acting as a natural shade and softening direct sunlight. This delicate environment supports the creation of teas with beautifully balanced, nuanced flavours.

– Farm: This Matcha comes from one of Fujieda’s leading organic tea farms, located on forested mountain slopes and cultivated without synthetic pesticides. Solar panels installed above parts of the fields help regulate sunlight while supporting environmentally friendly, sustainable farming practices. The farm is renowned for producing a wide range of teas, including Sencha, Kabusecha, Bancha, Hojicha, and black teas.

– Harvest: First flush (Ichibancha), early summer 2025.

– Cultivar: A skilled blend of Okumidori, Saemidori, Sayamakaori, Saeakari, Meiryoku, and Yabukita cultivars, shaded for over 30 days using the traditional Jikagise method.

Fuji Matcha displays a vibrant moss‑green colour and whisks into a luminous, creamy foam. On the palate, it reveals:

• Fresh green, umami‑rich, grass‑like notes supported by a subtle, walnut‑like sweetness
  
• A silky, light texture that glides smoothly across the tongue
  
• An elegant, gentle bitterness—refined and never overpowering
  

With more water, the flavors open into a clean, harmonious profile. When prepared with milk, the bitterness softens and delicate, coffee‑like undertones emerge.

To prepare the perfect bowl:

1. Use a chashaku (bamboo scoop) to measure ~2 scoops (about 1 teaspoon) into a matcha bowl.

2. Gently pour 80 ml of hot water (60–80 °C), avoiding direct contact with the powder to reduce clumping.

3. Using a bamboo whisk (chasen), whisk in an “M” or “W” motion (wrist-controlled, straight up/down) — this technique helps produce a thick, creamy foam.

4. Aim for a fast whisking speed, more speed = more foam. Practice refines the texture.

Pairing Suggestions

• Traditional Usucha (thin style): Appreciates its balanced umani, vegetal and nutty notes.
  
• Latte Style: With milk, the bitterness softens and the creaminess is enhanced.
  

Matcha, alongside Gyokuro, is considered one of Japan’s finest green teas. Unlike standard teas, Matcha is made from shade‑grown leaves that are carefully dried and milled into a fine, vivid green powder. Because the entire leaf is consumed, Matcha delivers the full spectrum of the plant’s nutrients rather than only its water‑soluble components.

Producing high‑quality Matcha is a meticulous, labour‑intensive process. The finest grades are ground slowly using traditional granite stone mills that yield only a few grams per hour to prevent heat buildup and flavour loss. Exceptional Matcha is deeply sweet and rich in umami, with minimal to no bitterness—even when prepared as a thick, concentrated koicha.

Packaged in a 30 g protective tea bag inside of airtight metal tin.

Before opening, store at room temperature or refrigerate. Once opened, seal tightly and keep protected from light, moisture, and strong odors. For optimal freshness, consume within a few weeks. For longer-term storage, use an opaque, airtight tea candy.