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 "Suime" 20g

Asamiya tea has been produced in the misty mountains of Shigaraki for 1,200 years.

Katagi Kokoen, which inherits that history, has been cultivating crops 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.

Recommended for:

• ・Looking for clean matcha with no pesticides or additives
• ・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 or 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. 1. Put one heaping teaspoonful (approximately 2 g) into a tea bowl.
2. 2. Pour 60 mL of hot water (approximately 70°C) into the teapot and whisk in an M-shaped motion for 90 seconds.
3. 3. When creamy bubbles appear, it is ready to drink.

Arrangement example

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

Frequently asked questions

Q1. How soon after opening should I drink it?

A. If scent is your top priority, we recommend using it within one month.

The flavor will last up to 3 months if refrigerated.

Q2. Is it safe to give to children?

A. It contains about one-third the caffeine of coffee.

It is pesticide-free, so it is safe, but start with a small amount depending on your child's age.

Q3. Can the can be reused once it is empty?

A. Remove the inner lid and add a desiccant to store spices or tea leaves.

It is 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.