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Category: Green Tea

Origin: JAPAN, Kagoshima Prefecture, Shibushi Town

Cultivar: Kirari 31

Quantity: 30g per can

Harvest: Spring (April-May)

Other: conditioned in a vacuum can with an oxygen scavenger pad



Shibushi is located in the east side of the Kagoshima prefecture.

The climate is subtropical and mild. The east coast because of its mild climate is known as a place where the earliest shinchas can be  harvested. The land is fertile and flat and offers a good productivity.

This region is increasing its production levels and has a reputation of very good quality tea. There are no huge farms in Shibushi, most tea produced is made by small farms.  



This rare Matcha is made using the alternative approach passing through Gyokuro. At this time of writing, it is probably the only Matcha made of the specific Kirari 31 cultivar. This variety is the result of crossing Sakimidori and Saemidori. It was developed at the Miyazaki Research Centre for its qualitative aspects suitable for shaded teas with a high theanine content like Gyokuro or Tencha (Matcha).


All high quality matcha are produced using the spring harvested tea and shaded for a minimum of 20 days before being picked.


This matcha is soft, with a layer of depth in the mouthfeel and is longer lasting. It does not contain bitterness or astringency. This has been selected by design as our second top product both by its quality and rarity. 



  • Use 3g (0.10 oz) of matcha powder in a bowl. We recommend to sieve the powder with a screen to avoid the formation of lumps.
  • Pour slowly 120ml of water at 80°C (176°F)
  • Whisk (preferably with a Chazen) until it foams


For a cold preparation, follow the same procedure as above but use cold or room temperature water instead.