Presented to the Imperial Family and grown without pesticides! 1200 years of tradition woven into one of Japan's top five teas! Omi Asamiya Stone-ground Matcha "Suiho" 20g

Asamiya Tea has been grown in the misty mountains of Shigaraki for 1,200 years. Katagi Kokoen, which inherits that history, has been cultivating its tea completely without pesticides or chemical fertilizers since 1975.

This product, "Suihou," is made by picking only the finest first-flush tea leaves that sprout once a year in early spring and carefully grinding them in an old-fashioned stone mill.

A vibrant jade green color, an elegant fragrance, and a mellow flavor - the essence of Japan's five great teas is delivered to you in one cup.

Five key points

1. Completely pesticide-free, using only plant-based organic fertilizer

The soil is enriched with rapeseed oil cake and sesame meal, and weeding is done by hand.

This is pure matcha that you can drink every day with peace of mind.

2. Made with 100% spring-picked tea

It locks in the sweet flavor of the new shoots, resulting in a smooth mouthfeel with little bitterness or astringency.

3. Stone-ground and lightly steamed

By grinding slowly without applying heat, the flavor components are protected, maintaining the vibrant color and aroma.

4. Full of nutrients + high antioxidant vitamins

Since you can consume the entire tea leaf, you will be fully charged with catechins, dietary fiber, and vitamins A, C, and E.

5. Versatile 20g single-use can

Brew it, make a latte, or use it in sweets - it's also safe for children to use as a snack.

The size is also perfect for gifts.

Who Is This For?

• Looking for clean matcha with no pesticides or additives?
• I want to incorporate natural antioxidant ingredients for beauty and health.
• I want to keep a high-quality thin tea on hand for tea ceremonies.
• Want to take your matcha latte and baked goods to the next level?
• I want to choose tea that is safe for my family during pregnancy and breastfeeding

How to make delicious thin tea (usucha)

1. Pour one heaping teaspoonful (about 2g) into the tea bowl.
2. Pour in 60mL of hot water (around 70℃) and whisk in an M-shape with a tea whisk for 90 seconds.
3. When creamy bubbles form, it's ready to drink.

Recipe Ideas

• Matcha Latte: 2g matcha + 150mL warm milk, finish with 1 teaspoon honey for a smooth finish
• Green smoothie: 1g matcha + 1 banana + 100mL soy milk. Keep the antioxidant power at room temperature without ice.
• Matcha cookies: 200g flour to 5g matcha. Bake at low temperature (160℃) for vibrant color.

FAQ

How soon after opening should you drink it?

If aroma is your number one priority, we recommend consuming it within one month. The flavor will last for up to three months if refrigerated.

Is it okay to give it to children?

It contains about one-third the caffeine of coffee. It is pesticide-free, so it is safe, but the amount should be small depending on the age of your child.

Can I reuse the can once it's empty?

Remove the inner lid and add a desiccant to store spices or tea leaves. Highly light-blocking and convenient.

What is Katagi Kokoen?

Asamiya, Shigaraki-cho, Koka City, Shiga Prefecture, is one of Japan's oldest tea-producing areas, and is said to be where Saicho brought tea seeds back from Tang China in the early Heian period and planted them.

Katagi Kokoen has been growing tea in this misty mountain valley for six generations since the Meiji period.

From 1975 to the present, we have practiced pesticide-free cultivation, eliminating the use of any pesticides or chemical fertilizers, and we grow our tea plants using only plant-based organic fertilizers such as rapeseed oil cake and sesame cake.

Weeding is done by hand, and pests are controlled by using natural predators such as ladybugs. Their natural, recycling-based farming methods protect the soil and ecosystem, and they are trusted by tea connoisseurs and organic-minded people both in Japan and overseas.

"Since it's something you drink every day, it's tea you can be proud of and show your grandchildren."

The sixth generation owner, Takatomo Katagi, inherited the beliefs of his predecessors and says, "The mission of a tea farmer is to achieve both safety and authentic taste."

Only the first tea leaves that sprout in early spring are hand-picked, lightly steamed to lock in the flavor, and then slowly ground in an old-fashioned stone mill to preserve the vibrant jade color and elegant fragrance.

The time-consuming and painstaking manufacturing process is the pride of Katagi Kokoen, bridging the 1,200-year-old Asamiya tea culture to the modern dining table.