青磁SEIJIWhite

Christmas limited edition. The white pouch only comes out for special occasions: this winter, for Christmas, in small quantities.

Matcha is not an infusion. The leaf is ground until the powder is fine enough to stay suspended in water: nothing is thrown away, you drink the whole leaf. That is why it keeps the colour of the leaf, and why it takes so little time.

This one grows in Kanoya, on the Ōsumi peninsula, at the southern tip of Kagoshima — volcanic soil, under a mild climate year-round. It comes from a family farm that has grown tea for three generations, and we work with them directly.

The current lot is a blend of two cultivars: 75 % Okumidori, prized in Japan for matcha, deep green, round and smooth; and 25 % Kanayamidori, known for a soft scent often likened to milk or vanilla — it is what makes this matcha so easy-going in a latte. In Japan, the craft of blending leaves has its own name: gōgumi.

We import it directly from the farm, with no middleman. This lot was tested in a laboratory in Japan: of the 300 pesticide residues screened for, none was detected. It travels packed under nitrogen, then we fill each pouch by hand, in small runs, so that it reaches you fresh.

You can of course drink it as it is, whisked in a bowl, as a matcha. And it is especially good in a latte or in baking: in a cake, a cream or an ice cream.

Matcha naturally contains caffeine — it is in fact why Zen monks drank it before long sessions of meditation.

Two grams, seventy millilitres of water at 70–80 °C, a bamboo whisk, about fifteen seconds. That is all. Boiling water scorches the powder and turns it bitter: it is the common mistake, and the only one that matters.

Thirty grams make around fifteen bowls prepared the Japanese way, or thirty lattes.

The white pouch is a limited edition. Red and white side by side are, in Japan, the colours of celebration — kōhaku: we offer them for special occasions, such as Christmas, Valentine’s Day, Mother’s Day or Grandparents’ Day.

Legal name

Japanese matcha green tea, powdered

Pouch colour

White, limited edition — this same matcha also comes in red and black (all year round). Same tea, same grade, same weight: only the pouch colour changes.

Net weight

30 g

Ingredients

Matcha green tea 100 %

Allergens

None

Origin

Japan — Kanoya, Kagoshima prefecture, volcanic land in southern Japan

Grower

A family farm in Kanoya, three generations of tea growers

Cultivars

Okumidori 75 %, Kanayamidori 25 % — blend of the current lot (2026-4S-001)

Harvest

Autumn — leaves selected for their deep colour

Analysis

300 pesticide residues screened in a laboratory in Japan: none detected (limit 0.01 mg/kg)

Import

Directly from the grower, with no middleman

Freshness

Packed under nitrogen by the grower, filled by hand in small runs in France

Storage

Cool and dry, away from light and strong smells

Packed by

Kaho Boutillier — 4 rue des Sablons, 60580 Coye-la-Forêt, France

Sent from France within three working days, in opaque resealable packaging that keeps the light off the powder. Free shipping from €60 in France and from €90 in the European Union and Switzerland. Times and rates are set out in the terms of sale. Food that has been unsealed cannot be taken back (French consumer code, art. L221-28); an unopened pouch may be returned within fourteen days.

Keep cool and dry, away from light, damp and strong smells. Close the pouch after each use, pressing the air out.

Once opened, matcha loses its colour and its scent within weeks: drink it within two months. If it turns yellow or olive it is past — harmless, but it has little left to say.

Sift the powder before whisking; it clumps of its own accord.

Step by step, in pictures: how to prepare matcha →