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NEW! Organic Kakitsubata Matcha

NEW! Organic Kakitsubata Matcha

Regular price $24.00 USD
Regular price Sale price $24.00 USD
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kakitsubata / Japanese iris

The name 'kakitsubata' means Japanese iris, so we've created a label inspired by Irises, painted by Ogata Kōrin (Rinpa school) from the early 18th century.

meet the producer

Producer: Osada Natsumi (3rd gen. award-winning tea producer)
Farm: Osada Seicha, ~400m altitude

This Organic JAS certified matcha comes to us from the mountains of west Shizuoka, cultivated by the Isagawa "organic valley" tea cooperative. Isagawa farmers are committed to only producing organic tea to avoid polluting the surrounding environment.

Award-winning producers at Osada Seicha. Photo courtesy of Royal NY

champagne from Champagne

Not just any green tea, stone-milled into a fine powder, can be called Matcha. Just like Champagne has to come from Champagne, Matcha has to come from specific prefectures of Japan: Kyoto, Aichi, Shizuoka, Kagoshima. The production and processing of Matcha are closely regulated to produce various grades of Matcha, including premium lots that earn critical acclaim at the national tea competitions every year.

extra sips...

Kakitsubata is a quality grade matcha, so we suggest it for preparation as a "shot" and enjoyed on its own like a shot of espresso. Prefer to drink matcha with your choice of mylk? Kakitsubata Matcha will hold a bold flavor for your hot or iced lattes too. Scroll down to see our recommended prep guides. 

notes

AROMA / buttermilk - walnut
FLAVOR / cacao nib - oat - umami
BODY / creamy
OXIDATION / light

Usucha / "Thin" Preparation

Recommended for enjoying as a shot or with dairy/mylk as a latte.

Dose - 1 sachet of matcha
Water - 60ml / 2 oz at 165°F

Pre-warm the chawan (bowl) and chasen (whisk) with warm water. Purge the warming water then pour 60ml (2 oz) of 165°F water into the bowl. Sift matcha into the bowl, then whisk back and forth lightly in a ‘W’ motion until the surface is fully covered with a thin layer of microfoam. Sip over the course of ten minutes to enjoy as a ceremonial shot or add honey and mylk to enjoy as a latte.

Koicha / "Thick" Preparation

Recommended for those who enjoy their matcha like they enjoy their espresso.

Dose - 1 sachet of matcha
Water - 35ml / 1 oz
Water Temperature - 165-180°F
(lower temperature for more nuanced, balanced flavors; higher temperature for bolder umami and aroma of sweet pea blossoms)

Pre-warm the chawan (bowl) and chasen (whisk) with warm water. Purge the warming water then pour 60ml (2 oz) of 165-180°F water into the bowl. Sift matcha into the bowl, then whisk back and forth lightly in a ‘W’ motion until the surface is fully covered with a thin layer of microfoam. Sip over the course of five minutes to enjoy as a ceremonial shot. 

Water matters!

Quality water is just as important as quality tea when it comes to your brew. Here's what we recommend:

  • Filtered Water - standard home filtration systems, Brita, Hydros, you name it. Filter that isht!
  • Spring Water - have access to bottled spring water, or have an actual clear spring by where you live? Try brewing with spring water and unlock unique sweetness in your cup!
  • Reverse Osmosis - RO filtration systems are standard for tea and coffee shops, and provide the most consistently great water for brewing any of your favorite drinks. For your home, counter-top as well as below-the-counter systems are great to help step up your water game!
  • Customized Recipes - are you a budding scientist? Check out custom water recipe kits like Lotus and Third Wave Water

Local Pick-up

If you’re local to the State College area, we’ve partnered with Chew Chew Bun as our official pickup location! Chew Chew Bun is a locally owned Taiwanese bakery + coffee shop in the heart of the downtown area (115 E. Beaver Ave.)

Tea is that much better with delicious pastries, so be sure to pick up some noms with your order!

The pickup tray is on top of the pastry case on the left side of the counter. Look for your name and order number!

Chew Chew Bun Pickup Spot | Downtown State College
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