
Matcha Zen
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Matcha Zen — Sakamoto • Shibushi, Kagoshima (Seimei cultivar)
Master Zen Sakamoto's top-quality matcha: after about a month of shading , the tencha made from the finest leaves is ground into a fine powder in a traditional granite stone mill . The batch is made from the Seimei cultivar, which was specially bred for shaded teas - its high amino acid content and low astringency give it a creamy, silky umami.
Origin & data
- Producer: Sakamoto Tea Garden (Shibushi, Kagoshima)
- Cultivar: Seimei (single-cultivar)
- Shading: ≈30 days, with gradual shading
- Grinding: traditional stone mill
Flavor profile
- Aroma: sweet sea-green notes, white almonds
- Taste: thick, creamy umami; very clean, subtle sweetness, minimal bitterness
- Finish: coolly clean, long, sweet echo
Recommended preparation
Usucha (ordinary cup)
- 2 g matcha + 60–70 ml, 75–80 °C water
- Sieve it, then foam it with chasen for 15–20 seconds.
Koicha (dense)
- 4 g matcha + 30–35 ml, 60–65 °C water
- Mix slowly until smooth; creamy, “dessert” texture.
Note: Zen Seimei-centered, with one-month shading and stone-milled grinding — ideal for ceremonial, ritual use.

Personal contact
Our teas don't come from wholesale warehouses or unknown sources. We travel to the small producers we source from – whether it's a Japanese family tea garden, a Chinese mountain village or an oolong maker in Taiwan.
Stories
We meet them in person, learn their story, see how they care for their plants, and how they process the fresh leaves.
These experiences are the soul of our teas. This way, not only is the quality guaranteed, but also the fact that behind each cup there is a real person, a real story.


Direct
This direct relationship is valuable to us. Not only because of the excellent tea, but because we believe that trust, respect and personal presence are what make the tea drinking experience truly special.
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