SHIBUSHI A-25 MATCHA | DAILY CEREMONY

An organically grown, two cultivar, first harvest (May 2025) matcha that provides an excellent introduction to a daily usucha experience. Bright cholorophyl and kale notes give way to a sweet oat milk mouthfeel.

We recently discovered this very interesting tea in a corner of Kagoshima which is just starting to write its matcha history. The intense chlorophyll approach with higher astringency is reminiscent of old school Shizuoka style matcha; the evolution of the mouthfeel, however, is pure 'Kagoshima'. Expect a lingering sweet feeling in the back of the palate.

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).