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Stone-milled Matcha I
Stone-milled Matcha I

Stone-milled Matcha I

$50.00
Available in 10g and 30g formats.
Size
Description

Cultivated in the sandy soils near Kizu River, Kyoto Prefecture, this award-winning matcha is grown under traditional Japanese straw shading to enhance its signature taste and umami. The tea leaves are only stone-milled upon order to preserve its rich flavour and vibrant colour. Milled with the traditional 石臼 (ishi-usu), this time-honoured method produces a fine powder.
Tasting Notes

Earthy, mineral, umami
Preparation

USUCHA

1. Sift 2g of matcha into a bowl. Add a small amount of water (about 15ml) and mix gently with a bamboo whisk to form a smooth paste.

2. Once the paste is ready, pour in 60ml of hot water and whisk briskly in a zigzag motion until a delicate froth appears.

KOICHA

1. Sift 2g of matcha into a bowl.

2. Gradually add small amounts of hot water (about 15ml) while mixing with a bamboo whisk to create a rich, glossy paste.

3. Adjust the consistency gradually by adding more water to suit your preference for a smooth and luxurious texture.

4. If desired, you may add more hot water to enjoy it in the style of Usucha.

ICED USUCHA

1. Fill a glass generously with ice cubes.

2. Slowly pour whisked matcha paste over the ice, letting it chill naturally as the ice melts.

3. Adjust with cold or warm water to suit your preference, depending on how strong or light you prefer your matcha.

4. Stir gently to combine, taking care to preserve the delicate foam.

Recommended for Koicha and Usucha

Ground using traditional stone-mill 

Directly sourced from Japanese tea farms

Limited small-batch production

Eligible to earn points. Learn more.

REGION & FARM

Joyo, Kyoto, Japan

Joyo City has cultivated tea since the 19th century along Kizu River banks. A farm with 230 years of expertise maintains consistent national competition recognition.

Matcha I grows in sandy terroir along Kizu River. This rare composition encourages growth that reduces plant stress. The farm directs every stage from cultivation to stone-milling.

Standards established over two centuries remain unchanged. Each harvest pursues an absolute ideal of quality.

PLANT

A cultivar is a cultivated variety of the tea plant, selected for its desirable traits such as flavor, aroma, and growth characteristics.

Asahi, Samidori, Yabukita

The combination of three cultivars through expert blending: Asahi for a fragrant, rounded flavour; Samidori for texture and vibrance; and Yabukita for balanced, clean profile. This precise composition showcases each cultivar's finest qualities.

Cultivar Asahi, Samidori, Yabukita
Harvest First Flush
Picking Handpicked
Tasting Notes Earthy, mineral, umami