Please note: this set currently contains our Okumidori from Kagoshima, and not the Okumidori from Nishio.
The Okumidori from Nishio, Aichi is sold out at the moment, so we ship the set with our single-cultivar Okumidori from Satsuma, Kagoshima instead. It is the same cultivar and it is also machine-harvested, but it grows under 21 to 25 days of direct shading instead of 40 days under elevated Tana shading, so the cup is a little different but it also finishes nutty-sweet. We will put the Nishio Okumidori back into the set as soon as it is available again.
Three everyday matchas from three producers, curated for daily drinking and mixed drinks.
Soju (20g) by Marukyu Koyamaen — light and creamy, no bitterness. The most approachable cup in the set.
Okumidori (40g) from Satsuma, Kagoshima — full-bodied and umami-forward, with a gentle astringency.
Matcha Kagoshima (30g) — nutty and vegetal, with a clean, sweet finish.
The set brings together three producers and three characters, and while two of them come from Kagoshima at the moment, one of those is a single cultivar from Satsuma and the other one is a blend, so you can still taste how origin and blending shape matcha.
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 — 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. |
