Countryside Essence Stone-Ground Matcha

What Makes This Matcha Different

• ❀ Stone-ground matcha from everyday Japanese countryside traditions
• ❀ JAS-certified organic, small-farm production in Kyushu Island
• ❀ Rare pan-roasted Kamairi tea leaves, rich and robust flavor

Experience the tranquil character of the Japanese countryside with our aromatic, highly flavorful, jade-green Kamairi matcha, stone-ground to perfection.

From the Highlands of Kyushu Island

Sourced from the serene, lush-green highlands of central Kyushu Island, this JAS-certified organic matcha is crafted from pan-roasted Kamairi tea leaves, known for their rich, robust flavor.

Rare Kamairi Variety

Producing Kamairi is labor-intensive and requires skill. Kamairi teas are rare even in Japan, accounting for about 2% of all Japanese tea production.

To make Kamairi, fresh tea leaves are skilfully dried at high heat for a few minutes, then rolled and dried in a four-step process. The result is a smooth tea with a sophisticated, rich flavor.

Unlike high-foaming ceremonial matcha designed for formal tea practice, this Kamairi matcha reflects the everyday way matcha has long been enjoyed in Japan, as a flavorful, practical tea where depth of taste matters more than foam.

Versatile and Unique

With its savory profile and gentle roasted notes, this Kamairi matcha works equally well as a classic tea, a seasoning, and an ingredient in both sweet and savory recipes.

JAS Certified Organic Grown, harvested and processed by traditional farmers in lush-green highlands of Kyushu Island, southern Japan.

• Net weight: 40 grams
• Type: Powdered green tea
• Variety: Stone-ground Kamairi matcha
• Region: Takachiho, Kyushu Island, Japan
• Color: Jade green
• Flavor: Rich, savory, with gentle roasty notes

For best flavor and color, store tightly sealed in a cool, dark place and use promptly after opening.

The Many Ways to Enjoy This Matcha

• Traditional matcha: a savory, aromatic cup with gentle foam
• Matcha-shio: a classic seasoning that adds umami depth while allowing you to use less salt
• Matcha latte: rich flavor that stands up well to milk
• Culinary: ideal for muffins, cookies, ice cream, and other recipes where matcha flavor must hold up to sugar and heat

❀ Traditional Matcha

This matcha is well suited to the everyday style of preparation traditionally enjoyed in Japan, producing a savory, aromatic cup with gentle foam rather than heavy froth.

1. Heat water until steaming, then remove from heat.
2. Allow the water to cool briefly.
3. Rinse and warm your tea cup with hot water, then discard.
4. Whisk one teaspoon of matcha with a cup of water until a soft foam forms.

❀ Matcha-Shio (Matcha and Salt)

This traditional seasoning adds umami depth while allowing you to use less salt.

Use as a light garnish for vegetables, salads, seafood, tempura, grilled fish, and other simple dishes where balance and clean flavor matter.

1. Combine 2 teaspoons of coarse salt with 1/2 teaspoon of matcha powder.
2. Mix well to blend evenly.
3. Store in a shaker and use as needed.

❀ Matcha Latte

With its savory profile and gentle roasted notes, this matcha maintains its character
when combined with milk, producing a balanced and full-bodied latte.

1. Sift 1 teaspoon of matcha powder into a mug.
2. Add sugar to taste or plan to add honey later.
3. Warm the soy milk or dairy milk.
4. Whisk a small portion of warm milk with the matcha until smooth.
5. Add the remaining milk and mix well. Add honey if preferred.

❀ Culinary Ideas

Well suited for baking and desserts such as muffins, cookies, and ice cream, with a rich, savory profile that holds up alongside milk, sugar, and heat.

It also works well in pancakes, breads, custards, and lightly sweetened sauces, where matcha flavor should remain present rather than fade.