YOSHINO - Matcha 30g
The Mountain Of Impermanence
Mt. Yoshino rises above the Yamato region — the birthplace of Japan’s tea philosophy. Each spring, thousands of cherry trees bloom and fall across its slopes. Kenichi Natural Farm grows this matcha with the same principle: nothing added, nothing taken.
- Serving Size: 2 g (approx. 15 serves per tin)
- Natural Farm - No fertilisers or pesticides
- Yamato Highlands, Nara Japan
- Cultivar: Yabukita & Sayama-Kaori
Product Details
Processing: Fresh, stone-ground
Tasting Notes: Yabukita's smooth, balanced umami and mild astringency form a steady base, while Sayama-Kaori layers in a deep, complex aroma and a richer, more fragrant finish, resulting in a cup that's approachable up front but lingers with more aromatic depth and character than either cultivar alone.
Cultivation: A blend of Yabukita and Sayama-Kaori, grown over 4 years by natural cultivation in the Yamato region — a mountain valley east of Nara City farmed at 200–600m elevation. The farm founder cultivates each field by hand, using only natural methods — no chemicals, no synthetic fertiliser.
Philosophy: The name Sou-kyu means "blue sky" or "vast heavens," which often suggests a tea meant to evoke clarity and expansiveness — fitting for a blend that pairs Yabukita's clean backbone with Sayama-Kaori's aromatic complexity.
Key Ingredients
Matcha (Green Tea Powder) (100%). Contains no known allergens.
How To Prepare
What you'll need
- Bamboo whisk (chasen) or milk frother
- Matcha bowl (chawen) or wide cup
- Fine sifter/strainer
- Water at 60°C
Steps
- Sift 2g matcha into the bowl.
- Add 10-20ml of 60°C water and whisk into a smooth paste.
- Top up 60°C water to 40-80ml total.
- Whisk briskly in a "W"/"M" motion for 30 seconds until frothy.
- For a hot matcha, pour over steamed or milk (dairy or plant-based). For a cold matcha, pour over cold milk and ice. Sweeten to taste — same quality, creamier finish.