Mikawa Blend
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Matcha blend from Toyota, Aichi, Japan.
Mikawa (三河) is the old name of the eastern half of Aichi Prefecture, where Toyota and the tea gardens of this blend lie. The tencha is also ground on a local Mikawa stone mill, so we named the blend after the region and its stone.
This is our new premium blend for lattes and other mixed drinks. It is well balanced and offers great value for lattes, and it is made from named cultivars: Samidori, Yabukita and Okumidori, all from the first flush of 2026.
Origin: Toyota, Aichi, Japan
Cultivar: Blend (Samidori, Okumidori, Yabukita)
Harvest: 2026, first flush, hand- and machine-harvested
Stone-Milled: on a Mikawa stone mill in Aichi. All our Matcha is freshly milled by order and is stored at 2°C once it arrives in Germany
Taste: Nutty, nice Umami with notes of nori, a sweet baked aroma and a sweet aftertaste
This Matcha is a stronger and a more classical alternative to our other entry-level Matcha. It is more similar to classic Uji-blends and offers a great depth of flavor in milk and alternatives.
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. |
