SHIBUSHI W-25 MATCHA | CAFE EXPERIENCE

Freshly Milled Stock Landing on December 2025!

The most versatile matcha in early 2026:  usucha, iced matcha, premium cortado, affogato or an awesome latte.

Having blown through our 2025 harvests of Yame H25 and Fuji T25, we are thrilled to find this excellent tea in a corner of Kagoshima that we had not explored.

Tasting Experience: bright, chlorophyll forward, notes of alfalfa sprouts and green ume.

Cultivars:  saemidori and yutakamidori.

Producer: the Horiguchi family started a small scale tea growing business in 1948, a very difficult period in the history of Japan. The farm is now in the safe hands of the third generation, Horiguchi Daisuke, who introduced some of the coolest modern technology for to ensure sustainable farming we've seen in Japan (e.g. a water jet that removes pests without chemicals and a steam machine that removes unwanted weeds).

Origin:  Shibushi, Kagoshima, Japan | 31.5°N, 131.0°E

Suggested parameters for usucha:
- Add 10ml of cold water to 2g of matcha and create a homogeneous blend with your chasen.
- Add 45ml of water a at 70° C (cooler than for other teas) and whisk vigorously to create rich froth.
- Enjoy as is (if you like stronger tea) or slowly add another 25m of hot water, without affecting the froth.

The tea is also delicious on iced sparkling water (2g / 240ml), or oat milk (3g / 240ml).