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Satsuma Organic Tsuyuhikari Matcha
  • Satsuma Organic Tsuyuhikari Matcha
  • Satsuma Organic Tsuyuhikari Matcha
  • Satsuma Organic Tsuyuhikari Matcha
  • Satsuma Organic Tsuyuhikari Matcha
  • Satsuma Organic Tsuyuhikari Matcha
  • Satsuma Organic Tsuyuhikari Matcha
Satsuma Organic Tsuyuhikari Matcha

Satsuma Organic Tsuyuhikari Matcha
$38.00
Variant
We’re excited to share the work of an emerging Matcha producer based in the famed Satsuma region of Kagoshima. The Yamaguchi family, a father-and-son team, has spent over 40 years crafting single cultivar Sencha. Motivated by a deep personal passion for Matcha, they recently transitioned a quarter of their fields to Tencha cultivation.

After two years of close consultation with Uji-based tea makers, they built a state-of-the-art Tencha processing facility—complete with traditional stone mills—dedicated to producing high-grade Kagoshima Matcha. Their focus on unblended, single cultivar teas has already earned praise from Kyoto’s most respected producers for exceptional color, flavor, and aroma.

A non traditional Tencha cultivar, Tsuyuhikari is prized in Kagoshima for its freshness and slightly spicy aroma. This Matcha represents a unique snapshot of an emerging region of production not found in traditional locales.

Tasting Notes

  • Spring greens
  • White Flowers
  • Spice

Information

Producer: Various Small Farmers
Cultivar: Blend
Production Area: Satsuma, Kagoshima
Production Year: 2025
Packaging: 20g tin

  • Floral
  • Nutty
  • Grassy
  • Verdant
  • Herbaceous

We’re excited to share the work of an emerging Matcha producer based in the famed Satsuma region of Kagoshima. The Yamaguchi family, a father-and-son team, has spent over 40 years crafting single cultivar Sencha. Motivated by a deep personal passion for Matcha, they recently transitioned a quarter of their fields to Tencha cultivation.

After two years of close consultation with Uji-based tea makers, they built a state-of-the-art Tencha processing facility—complete with traditional stone mills—dedicated to producing high-grade Kagoshima Matcha. Their focus on unblended, single cultivar teas has already earned praise from Kyoto’s most respected producers for exceptional color, flavor, and aroma.

A non traditional Tencha cultivar, Tsuyuhikari is prized in Kagoshima for its freshness and slightly spicy aroma. This Matcha represents a unique snapshot of an emerging region of production not found in traditional locales.

Preparation

Usucha

In a tea bowl, add 2g of sifted matcha and 65ml of hot water (180°F). Vigorously whisk the matcha in a "Z" pattern with a bamboo whisk until a fine foam appears.

Koicha

In a tea bowl, add 4g of sifted matcha and 30-35ml of water (180°F) and knead gently with a whisk until the matcha is completely mixed and is the texture of paint.

Iced Matcha

Add 2g of sifted Matcha to a tumbler or thermos, add 200ml of cold filtered water and shake vigorously for 30 seconds. Pour over ice.

View Guide

Various Small Farmers

We work closely with a network of small farms through our connections to Japan’s regional tea markets. Each prefecture maintains its own auction system, where teas from local producers are bid on. Our trusted partners participate in these markets on our behalf, giving us access to teas from multiple farmers—often thoughtfully blended—to achieve a balance of exceptional quality and consistent volume. Since a single tea can often draw from the harvests of a dozen or more producers, we consider it best described as the work of multiple small growers—comparable to a field blend in the world of wine, where balance and character emerge from the harmony of many sources.

An unwavering commitment to quality.

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