Our Matcha
Let’s Talk About Our Matcha (And Why It Actually Matters)
You’ve probably seen the word “ceremonial” slapped on a lot of matcha tins lately. It’s everywhere—and honestly, it’s confusing. So let’s clear things up. At KIYOCHA, we don’t want to sell you hype. We just want to give you really good matcha that tastes how matcha should taste—clean, smooth, and worth showing up for every day.
1. What Makes Our Matcha Different?
- First off, we don’t buy bulk powders and slap on a label. We work directly with small farms in Shizuoka, Japan—a region known for its clean mountain air, mineral-rich soil, and some of the oldest tea-growing traditions in the country.
- What makes Shizuoka unique is the way tea is grown there: nestled between rivers and hills, the leaves grow slower and sweeter under natural mist and filtered light. That slow growth gives our matcha its vibrant green color, soft aroma, and balanced flavor with no harsh bitterness.
- We keep it single-origin, which means all the leaves in your tin came from one place, one harvest, and one philosophy: do it right, or don’t do it at all.
2. Cultivars Aren’t Just Fancy Talk
- We use cultivars like Samidori and Okumidori, which sounds technical—but here’s why it matters.
- Different cultivars give different vibes. Some are sweeter, some more grassy, some have that earthy umami you’ll start to crave once you’ve had real matcha.
- Most commercial matcha? It’s just mixed leaves from wherever. Ours? It’s intentionally selected, and you can taste the difference.
3. Commitment to Quality: No Secrets, No Shortcuts
If you’ve ever had matcha that tastes bitter, dull, or weirdly fishy—yeah, that’s usually low-grade stuff.
We only use ceremonial-grade, and we keep it fresh. That means:
- Bright green color
- Fine texture (no clumps here)
- Naturally smooth taste—no need to drown it in milk
- Clean energy, no crash
4. Tools Designed for Use
We also design our tools to be used, not just admired. Our chasen (bamboo whisk) makes it easy to get that frothy top. The naoshi (stand) keeps it in shape. And the chawan (bowl)? Balanced, wide, and honestly—just feels good to hold.
They’re handcrafted, durable, and made to live on your counter, not on the shelf.
5. TL; DR?
We’re not here to gate keep matcha or pretend it’s some mystical wellness secret. We’re just here to give you the good stuff—with zero fluff and all the flavor.
Whether you’re a first-timer or five-bowls-a-week kind of person, you deserve matcha that’s fresh, real, and worth making time for.
