Matcha Zen

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.