A ceremonial grade, single-origin matcha, from Kirokuen farm in Wakuza, Kyoto. The Okumidori cultivar is known for its deep dark green colour and delicate flavour profile.

We source this matcha from Kirokuen, where the Hori sisters Ui and Megumi Hori and their mother run and oversee tea growing and farming. A small-batch, women-run, mother-daughter business like ours!

About the Farm
The 4th generation Kiroku Tea Garden is in an area where mountain tea fields and undulating terraced slopes thick with fog make perfect tea-growing conditions. Founded nearly 100 years ago, before cars and farming machinery were available, their mountain fields were cleared by hand by the Great-Grandfather of sisters Megumi and Ui Hori.

Today, with their mother, the sisters find themselves in the unusual position of being a farm entirely owned and operated by women. After the passing of their father, the three women took over the running of the farm to continue their family’s legacy, one that began in these fields all those years ago. In the male-dominated tea agriculture and production industry, their efforts are a challenge to the status quo.

Tea Notes
Grade: Ceremonial
Origin: Wazuka Village, Kyoto
Shelf life: 6 months
Harvest: Spring
Packaging: Comes in a sealed silver foil bag, inside a Washi Paper Pouch. To maintain freshness, we recommend storing matcha in the refrigerator.
Notes: No pesticides, synthetic fertilizers used.

Preparation
Bring filtered water to around 70-80°C (not boiling water!) Add the amount of matcha powder and water desired to your matcha bowl or chawan. Whisk in an M or Z motion for 15 seconds, until you achieve a fine froth.

Brew Ratio
Usucha: 2 - 3g, 70ml water
Koicha: 4 - 5g, 40ml water
Matcha latte: 5g, 50ml water (Add to 150-200ml of milk or oat or almond milk)