This premium, ceremonial grade Japanese matcha was cultivated and harvested by a small family farm dedicated to pesticide-free tea in Kagoshima, Japan – the heartland of new innovations in Japanese matcha.

‍

Led by a 2nd generation farmer, it was one of the first tea plantations in Kyushu to be certified organic over 20 years ago. The farm carries the unique characteristic of being surrounded by lush forests and vegetation, which protects the tea crops from the drift of herbicides and pesticides used by other farms. This is a major problem in places like Uji, Kyoto (famous for matcha production) where one organic tea plot can be surrounded by non-organic lots just several feet away.

‍

The dedicated craftsmanship of this family has enabled them to create a rich bouquet of delicious, eco-friendly teas along a hillside overlooking fog covered mountains and the Nakatsu river.

This matcha, a cultivated variety called Okumidori, was developed to bring out the rich umami and aroma of a gyokuro (a type of shaded green tea) and the fresh features of a sencha (the most popular Japanese green tea).

‍

Okumidori is characterized by its light body, flowery sweetness, rich aroma, and fresh color. However, this particular matcha is highlighted by its sweet umami, creamy, velvet-like texture, and bright jade green color with little to no bitterness or astringency.

‍

It’s recommended for matcha connoisseurs that prioritize quality, flavor, and aroma, and an ethically sourced, environmentally sound, transparent supply chain.

‍

Simply, it’s recommended for those that want to drink beautiful tea.