Single-Cultivar Matcha Discovery Set
Your legal guarantee rights
Three single-cultivar matchas across two growing regions: an introduction to how cultivar, origin, and processing each shape flavour differently.
Okumidori (40g) from Nishio, Aichi: bold and umami-forward, with a slightly astringent edge.
Saemidori (30g) (machine-harvested) from Nishio, Aichi: refreshing and vegetal, lighter in body.
KIRARI31 Iri-Matcha (20g) from Nagasaki: soft sweetness with a subtle roasted chestnut note from its unique Iri-Mushi processing, and a clean finish.
A wider range than the Tezumi Set: for those curious about how region and processing sit alongside cultivar.
All suited for Usucha and mixed drinks.
For a thick micro-foam: 1:20 (or 1:25) at 80°C. All our matcha is freshly milled by order and stored at 2°C on arrival in Germany.
FAQ
| How fresh is this Matcha? | Our Matcha is milled in Japan in small batches close to order and stored at 2 °C from the moment it arrives in Germany. We ship from our gallery in Munich. |
| How should I store Matcha? | Unopened: cool, dark and dry, and the fridge is ideal. Once opened, keep the tin or pouch tightly closed and away from light, heat and moisture, and enjoy it within a few weeks for peak aroma. |
| How do I read the best-before date? | Japanese producers usually print the best-before date in the Japanese order YY.MM.DD (year.month.day): a package marked 27.02.05 is best before 5 February 2027. |
| How do I prepare it? | For Usucha: sift about 2 g, add 60–80 ml of water at around 80 °C and whisk in a rapid M motion until a fine foam forms. Product-specific ratios are in the description above. |
