Our Matcha

 

Why Uji?

Uji has been famous for its superior quality tea for hundreds of years. The hill country of Uji along the Uji River has an ideal environment for the production of Matcha (Both; organically, and non-organically). All of our Matcha are hand selected and ground in small batches. Testing is performed to confirm safety of all of our Matcha powders; our Matcha is always free of radiation, lead, and pesticides contamination.

First Harvest

At Matcha Konomi, all of our matcha are from first harvest. We carry three main varieties that are available throughout the year, and multiple seasonal varieties available only to our subscribers and partner coffee shops given their limited quantities. 

We do NOT carry any second/third harvest or "cullinary" matcha blends. We do NOT carry any type of matcha powder that we would not enjoy ourselves. All of our matcha is tested for safety

 

Primary Selection

Akira Matcha is our most popular matcha powder. It is an organic ceremonial grade matcha, and it is perfect for sipping as a tea or for creating unsweetened-to-lightly sweetened matcha lattes. Akira Matcha has a creamy, mild, and a pleasantly vegetal flavor. This Matcha does not need to be sifted, and can be easily whisked or shaken without leaving clumps. 


Amaya Matcha is our non-organic variety, and it is also a ceremonial matcha powder from Uji, Kyoto. Amaya Matcha has a subtly sweet flavor that is full of character for a robust umami, impossible to put in words! With non-organic ceremonial matcha, there is a potential of reaching a higher umami profile, a sweeter taste, and a more vibrant jade green color. Given that it is a non-organic matcha, we test it for pesticides contamination in Japan and we confirm results at FSNS labs in the United States as customer safety is our priority; NO pesticides detected above permitted levels. This Matcha needs to be sifted before it's used to prevent clumps. 


Oishi Matcha is our organic gourmet matcha powder. This matcha was developed specifically for creating high-end food items and beverages made with multiple additional ingredients. Compared to "ceremonial matcha", Oishi Matcha will have a stronger green tea flavor that will be easier to surface when mixed with other ingredients. Compared to "culinary matcha", it is of higher quality (first harvest instead of second/third harvest), it will have a more appealing taste (significantly less astringent than "culinary matcha"), and it will give food items a more beautiful color (bright green instead of yellowish-green).

 

4 comments

Noriko (Matcha Konomi)

Hi Rahul,

That is a great question. We recommend using Akira Matcha in unsweetened or lightly sweetened lattes, and Oishi Matcha in heavily sweetened lattes or when creating beverages with multiple additional ingredients that could burry the matcha flavor. Hope this helps!

Rahul K

Which one is better in lattes? Oishi or Akra?

Noriko (Matcha Konomi)

Hi Andrew Williams,

To answer your question, the use of natural fertilizers will allow the growth of more robust plants with sweeter tasting leaves, which attracts more bugs and requires the application of pesticides. Application of pesticides will make the matcha non-organic, but will give the final product the potential of having a superior flavor than if grown organically. Pesticide use is strictly regulated in Japan, so while not organic it is certainly not harmful. Hope this help!

Andrew Williams

You say "With non-organic ceremonial matcha, there a potential of reaching a higher umami profile, a sweeter taste, and a more vibrant jade green color. "
My question is “Why?”

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