Kasumi, meaning “mist,” is named for its smoky, nutty character and the foggy mountain air where it grows. Sourced from Yame in southern Japan’s Fukuoka region, this matcha is made from robust Yabukita leaves that are roasted at high temperatures to develop a deep, toasted profile.

The result is a bold matcha with layered notes of pecan, brown butter and savoury umami. Its strength makes it ideal for matcha lattes, where the flavour cuts cleanly through milk, but it also holds up beautifully when whisked on its own as Usucha (thin tea).

Origin: Yame, Fukuoka
Leaf Variety: Yabukita
Tasting Notes: Pecan, smoky, brown butter, rich umami