I love Kusui Matcha so much. This is clean and real taste of Matcha.
I feel so great the result in the tea bowl, which is bright beautiful green color and figure every time.
Have you ever wondered about the unique qualities that distinguish our Matchas?
From the refreshing vibrancy of Shincha Matcha to the savory richness of Kūsui Matcha, and the smooth elegance of Matcha Superior.
Let’s uncover the distinct characteristics that set each Matcha apart to guide your selection.
CHARACTERISTICS: Refreshing, Deeply Smooth, Mellow
HARVEST TIMING: Shincha (1st flush)
HARVEST DATE: MAY 2023. First day of Harvest
HARVEST METHOD: Hand-Picked
PRODUCTION METHOD: Stone-grounded
BREEDS: Asahi
What is Shincha?
Shincha is a highly anticipated Japanese Matcha made from the first harvest of tea leaves after the dormant winter months. The name Shincha, derived from "shin" meaning new and "cha" meaning tea, refers to the fresh and unique qualities of this limited edition tea.
Our tea farm in Uji, Kyoto produces a limited amount of Shincha each year, allowing us to offer this unique tea to our customers.
While Shincha harvesting begins in the middle of April in some regions like Kagoshima and Shizuoka, in Uji, Kyoto, it starts in early May due to differences in altitude and soil affecting sprout timing.
If you haven't tried Shincha before, you might be wondering why it's such a big deal. The first flush of tea leaves (it lasts only a few days per year) is considered to be of the highest quality, with a flavor, aroma, and color that are unparalleled.
Shincha is known for its sweetness and has been compared to the scent of fresh rain in a verdant forest. Each year, the flavor and aroma of Shincha can vary slightly, making each harvest unique and nuanced, much like different vintages of wine.
CHARACTERISTICS: Vibrant Green, Noble Aroma, Creamy, Umami
HARVEST TIMING: Ichibancha (1st harvest)
HARVEST DATE: MAY 2023. 1st week of Harvest.
HARVEST METHOD: Hand-Picked
PRODUCTION METHOD: Stone-grounded
BREEDS: Samidori and Asahi
A vibrant green blend of Samidori and Asahi breeds. With its noble aroma, creamy texture, and umami flavor, this matcha captures the essence of Uji’s tea heritage, offering a sensory journey that is truly unparalleled.
CHARACTERISTICS: Bright Green, Refreshing, Smooth
HARVEST METHOD: Hand-Picked
HARVEST TIMING: Ichibancha (1st harvest)
HARVEST DATE: MAY 2023. 3rd week of Harvest.
PRODUCTION METHOD: Stone-grounded
BREEDS: Yabukita and Okumidori breeds
ORIGIN: Uji, Kyoto, Japan
High-quality Matcha grown in shade for a smoother, mellow flavor. Rich in amino acids and vitamin A.
CHARACTERISTICS: Refreshing, Nuttiness, Earthy but never bitter
HARVEST TIMING: Ichibancha (1st Harvest)
HARVEST DATE: JUNE 2023. 4th Week of Harvest.
HARVEST METHOD: Machine-Trimmed
PRODUCTION METHOD: Machine-Grounded
BREED: Yabukita
ORIGIN: Uji, Kyoto, Japan
Cultivated in Uji, near Kyoto, using the Jikagise method. Cold climate promotes savory, full-bodied taste.