Kaifu "Coastal Breeze" - Organic Ceremonial Matcha
The only certified organic matcha in the Kiyocha range, and the one that earns it.
Samidori and Okumidori from small organic farms in the Shizuoka highlands, JAS certified. No synthetic inputs, no shortcuts on the certification. The same stone-milling and small-batch care as everything else, with a slightly lighter, crisper character from the organic growing conditions.
Clean and bright. A crisp grassy open, light mineral finish, soft umami through the middle. The kind of matcha that tastes like it was grown somewhere specific - because it was.
海風 - coastal breeze.
Matcha Care
Matcha Care
To keep your matcha fresh and full of life, follow these simple steps:
DO
- Store in a cool, dry place, away from heat, moisture, and sunlight
- After first use, refrigerate the matcha to preserve its color and flavor
- Keep the lid sealed tightly to prevent air and humidity from affecting the powder
- Use dry, clean utensils when scooping
- Consume within 1–2 months after opening for peak freshness
DON'T
- Leave the matcha open or unsealed
- Store near strong odors—matcha can easily absorb surrounding smells
- Use wet or damp spoons, as moisture may cause clumping or spoilage
Matcha Insight
Matcha Insight
How To Matcha
How To Matcha
For Matcha latte (single serve):
- Sift matcha: 3 g (0.07 oz)
- Add hot water: 15ml (0.5 oz) at 75-80°C (167-176°F), stir well then add another 30ml (1 oz)
- Whisk: vigorously 20 seconds, making an "M" shape
- Serve: with ice, 90 mL (3 oz) choice of milk then pour in the whisked matcha.

