{"title":"Mikawa Matcha","description":null,"products":[{"product_id":"matcha-okumidori-mikawa","title":"Matcha Okumidori Mikawa","description":"\u003cp\u003eSingle-cultivar Matcha from Toyota, Aichi, Japan.\u003c\/p\u003e\n\u003cp\u003eThis Okumidori tastes of light nori with a hint of chocolate, and it is creamy and vegetal with a sweet finish. It comes from a single estate in Toyota, in the Mikawa region of eastern Aichi. Next to our Okumidori from Nishio and Kagoshima, it is the third Okumidori in our line-up, so that you can taste how one cultivar changes from region to region. In our opinion, the matcha from this farm is up there with some of the specialty matcha from Uji.\u003c\/p\u003e\n\u003cp\u003eOrigin: Toyota, Aichi, Japan\u003c\/p\u003e\n\u003cp\u003eCultivar: Okumidori (Yabukita x Shizuoka Zairai No. 16)\u003c\/p\u003e\n\u003cp\u003eShading: 35 days with Tana-shading\u003c\/p\u003e\n\u003cp\u003eHarvest: 2026, first flush, machine-harvested\u003c\/p\u003e\n\u003cp\u003eStone-Milled: on a Mikawa-style stone mill made from Okazaki Mikage granite. All our Matcha is freshly milled by order and is stored at 2°C once it arrives in Germany\u003c\/p\u003e\n\u003cp\u003eTaste: Light nori, a hint of chocolate, creamy and vegetal, sweet finish\u003c\/p\u003e\n\u003ch2 class=\"h3\"\u003eFAQ\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow fresh is this Matcha?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOur 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow should I store Matcha?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUnopened: 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow do I read the best-before date?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJapanese 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow do I prepare it?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFor 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThis matcha is made from the \u003cstrong\u003eOkumidori\u003c\/strong\u003e cultivar. Learn more in our \u003ca href=\"\/blogs\/founders-blog\/okumidori-matcha\"\u003eOkumidori cultivar guide\u003c\/a\u003e.\u003c\/p\u003e","brand":"UNEARTHED gallery","offers":[{"title":"30g","offer_id":67723283136557,"sku":"UE-KO-02","price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/5938\/2829\/files\/kokaen-okumidori-01-cover.jpg?v=1792885627"},{"product_id":"matcha-chiyomukashi","title":"Matcha Chiyomukashi","description":"\u003cp\u003eHand-picked Matcha blend from Toyota, Aichi, Japan.\u003c\/p\u003e\n\u003cp\u003eChiyomukashi is our entry into hand-picked Matcha. It contains a high amount of Asatsuyu, the father of Saemidori. Asatsuyu is a rare cultivar that was selected from Uji seedlings and registered in 1953.\u003c\/p\u003e\n\u003cp\u003eAll leaves were picked by hand from free-growing bushes (Shizen-shitate) in the first flush of 2026. Compared with our Choan from the same farm, Chiyomukashi is creamier and more vegetal, with a light floral note, and it is suitable for Usucha and Koicha. In our opinion, the matcha from this farm is up there with some of the specialty matcha from Uji.\u003c\/p\u003e\n\u003cp\u003eOrigin: Toyota, Aichi, Japan\u003c\/p\u003e\n\u003cp\u003eCultivar: Blend (Asahi, Saemidori, Asatsuyu, Samidori)\u003c\/p\u003e\n\u003cp\u003eShading: 40 days with Tana-shading\u003c\/p\u003e\n\u003cp\u003eHarvest: 2026, first flush, hand-picked\u003c\/p\u003e\n\u003cp\u003eStone-Milled: on a Mikawa-style stone mill made from Okazaki Mikage granite. All our Matcha is freshly milled by order and is stored at 2°C once it arrives in Germany\u003c\/p\u003e\n\u003cp\u003eTaste: Creamy and vegetal, sweet young peas, a light buttery finish\u003c\/p\u003e\n\u003ch2 class=\"h3\"\u003eFAQ\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow fresh is this Matcha?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOur 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow should I store Matcha?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUnopened: 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow do I read the best-before date?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJapanese 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow do I prepare it?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFor 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThis matcha has a high share of the \u003cstrong\u003eAsatsuyu\u003c\/strong\u003e cultivar. Learn more in our \u003ca href=\"\/blogs\/founders-blog\/matcha-cultivars\"\u003eguide to Japanese Matcha cultivars\u003c\/a\u003e.\u003c\/p\u003e","brand":"UNEARTHED gallery","offers":[{"title":"20g","offer_id":67725686308909,"sku":"UE-KO-03","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/5938\/2829\/files\/kokaen-chiyomukashi-01-cover.jpg?v=1792885636"},{"product_id":"matcha-choan","title":"Matcha Choan","description":"\u003cp\u003eHand-picked Matcha blend from Toyota, Aichi, Japan.\u003c\/p\u003e\n\u003cp\u003eChoan is the higher grade of our two hand-picked blends from Toyota. It is blended from four cultivars, Asahi, Saemidori, Asatsuyu and Samidori, which were all picked by hand from the young buds of the first flush in 2026. The bushes grow freely without pruning (Shizen-shitate), so they can only be harvested by hand. This Matcha is made for Koicha as well as for Usucha.\u003c\/p\u003e\n\u003cp\u003eCompared with our Chiyomukashi from the same farm, Choan has more umami and the stronger aroma of shaded tea, and it is the more balanced of the two. In our opinion, the matcha from this farm is up there with some of the specialty matcha from Uji.\u003c\/p\u003e\n\u003cp\u003eOrigin: Toyota, Aichi, Japan\u003c\/p\u003e\n\u003cp\u003eCultivar: Blend (Asahi, Saemidori, Asatsuyu, Samidori)\u003c\/p\u003e\n\u003cp\u003eShading: 40 days with Tana-shading\u003c\/p\u003e\n\u003cp\u003eHarvest: 2026, first flush, hand-picked\u003c\/p\u003e\n\u003cp\u003eStone-Milled: on a Mikawa-style stone mill made from Okazaki Mikage granite. All our Matcha is freshly milled by order and is stored at 2°C once it arrives in Germany\u003c\/p\u003e\n\u003cp\u003eTaste: Fresh nori, creamy, a touch of honey and cocoa, with light floral notes\u003c\/p\u003e\n\u003ch2 class=\"h3\"\u003eFAQ\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow fresh is this Matcha?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOur 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow should I store Matcha?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUnopened: 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow do I read the best-before date?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJapanese 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow do I prepare it?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFor 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThis matcha is blended from four cultivars. Learn more in our \u003ca href=\"\/blogs\/founders-blog\/matcha-cultivars\"\u003eguide to Japanese Matcha cultivars\u003c\/a\u003e.\u003c\/p\u003e","brand":"UNEARTHED gallery","offers":[{"title":"20g","offer_id":67725686767661,"sku":"UE-KO-04","price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/5938\/2829\/files\/kokaen-choan-01-cover.jpg?v=1792885646"},{"product_id":"matcha-asahi","title":"Matcha Asahi","description":"\u003cp\u003eSingle-cultivar Matcha from Toyota, Aichi, Japan.\u003c\/p\u003e\n\u003cp\u003eAsahi is one of the four cultivars in our Choan, and in this Matcha it is milled on its own. The farm usually uses Asahi as a part of its blends, so this single-cultivar lot is very small, and we received only 10 pouches of it.\u003c\/p\u003e\n\u003cp\u003eThe leaves were picked by hand from free-growing bushes (Shizen-shitate) in the first flush of 2026 and processed in a traditional brick tencha kiln. Asahi has the most umami and the fullest body of our hand-picked Matcha from Toyota, which makes it especially suitable for Koicha. In our opinion, the matcha from this farm is up there with some of the specialty matcha from Uji.\u003c\/p\u003e\n\u003cp\u003eOrigin: Toyota, Aichi, Japan\u003c\/p\u003e\n\u003cp\u003eCultivar: Asahi\u003c\/p\u003e\n\u003cp\u003eShading: approx. 40 days with Tana-shading\u003c\/p\u003e\n\u003cp\u003eHarvest: 2026, first flush, hand-picked\u003c\/p\u003e\n\u003cp\u003eStone-Milled: on a Mikawa-style stone mill made from Okazaki Mikage granite. All our Matcha is freshly milled by order and is stored at 2°C once it arrives in Germany\u003c\/p\u003e\n\u003cp\u003eTaste: Deep nori umami, a full and creamy body, almond, almost no bitterness and a long mineral finish\u003c\/p\u003e\n\u003ch2 class=\"h3\"\u003eFAQ\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow fresh is this Matcha?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOur 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow should I store Matcha?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUnopened: 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow do I read the best-before date?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJapanese 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow do I prepare it?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFor 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThis matcha is made from the \u003cstrong\u003eAsahi\u003c\/strong\u003e cultivar. Learn more in our \u003ca href=\"\/blogs\/founders-blog\/matcha-cultivars\"\u003eguide to Japanese Matcha cultivars\u003c\/a\u003e.\u003c\/p\u003e","brand":"UNEARTHED gallery","offers":[{"title":"20g","offer_id":67725686865965,"sku":"UE-KO-05","price":39.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/5938\/2829\/files\/kokaen-asahi-01-cover.jpg?v=1792885655"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/5938\/2829\/collections\/kokaen-asahi-10-labelphoto-3107.jpg?v=1792957648","url":"https:\/\/unearthed-gallery.com\/collections\/mikawa-matcha.oembed","provider":"UNEARTHED gallery","version":"1.0","type":"link"}