Three hand-picked single-cultivar matchas from Nishio, Aichi — grown under the same conditions, by the same hands, in the same season.

Same farm. Same 45-day Tana-shading. Hand-picked in early May 2025. The only variable is the cultivar — making this a direct comparison of how genetics alone shapes flavour.

Saemidori (30g) — light, sweet, and vegetal, with an avocado-like creaminess.

Tsuyuhikari (30g) — bold and floral, with concentrated umami.

Okuhikari (30g) — sweet and creamy, with a bright finish and moderate umami.

Suitable for Koicha and Usucha.

For a thick micro-foam: 1:20 (or 1:25) at 80°C. All our matcha is freshly milled by order and stored at 2°C on arrival in Germany.