Matcha Product
MATSU Matcha
MATSU Matcha and Japanese tea bring only top quality worldwide.
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We work with all of our tea farmers across Japan who share our vision to bring the best matcha and Japanese tea to customers around the world.
Feature
First harvest (April~May)
The first newest tea of the year! The delicate soft leaves offers the highest quality with rich umami, sweet fragrance, smoothness and a vibrant glow.
Harvest
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Second harvest (June~July)
This tea has a balance of umami and slight boldness, with firmer leaves than the 1st tea.
Third harvest (August)
3rd season is late summer harvest. Matcha starts to become more grassy, bold and bitter towards final season.
Fourth harvest (Sept~October)
The last season of the year is the lowest in quality with colour becoming more dull, taste becoming more astringent. Popular in bottled beverage factories as an ingredient.
(April~May)
(June~July)
(August)
(September~October)
Each harvest season is unique in its own way, we carefully select the highest quality at each seasons tea auctions.
Yame, in the Kyushu region, has large temperature differences between day and night, ideal for tea cultivation. Well-drained soil, humidity, and sunlight enhance tea quality
Fukuoka-Yame 福岡八女
Our partner tea farms
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Kagoshima has a warm climate and fertile volcanic soil enriched by Sakurajima’s ash. The region enjoys abundant sunlight and rainfall, supporting stable tea growth.
Kagoshima 鹿児島
Uji, a renown area for matcha sits in a basin with rivers, has large temperature variations between morning and night, perfect for tea cultivation. Its long centuries of history, culture and advanced techniques ensure high-quality unique matcha.
Kyoto-Uji 京都宇治
Shizuoka, our home town facing the Pacific Ocean, has a mild climate and pure water from Mt. Fuji. High-elevation farms benefit from day-night temperature shifts and sea breezes to improve tea quality. Renown in Japan for its sencha and matcha.
Shizuoka 静岡
