Organic Japanese Matcha Shizuoka

Single farm. Single origin. Certified organic.

From a 7th-generation family tea farm in Kakegawa, Shizuoka.

Bowl of freshly whisked usucha with a bamboo chasen, dish of matcha powder, and the Organic Japanese Matcha Shizuoka tin Bowl of freshly whisked usucha with a bamboo chasen, dish of matcha powder, and the Organic Japanese Matcha Shizuoka tin

Organic Japanese Matcha Shizuoka - Single Farm 50 g Can

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Temporarily sold out in your region. We keep small quantities at each warehouse so every order ships from a fresh batch, and this product is on its way back into stock. Check back soon, or contact us and we’ll let you know when it lands.

JAS Certified OrganicCertified organic under Japan’s JAS standard
Single Farm, Single OriginOne family-run tea farm in Kakegawa, Shizuoka
May HarvestFirst and second flush, Saemidori and Samidori

Organic Japanese Matcha Shizuoka is a single-origin matcha from one family-run tea farm in Kakegawa, Shizuoka - a 7th-generation operation founded over a century ago, certified organic under Japan’s JAS standard. We don’t blend across farms or regions, so every can traces back to that one farm and that one harvest.

It is made from the Saemidori and Samidori cultivars, first and second flush from the May harvest, milled to a fine, vivid green powder. In the bowl it is smooth and refined, with a fresh, gently sweet aroma, good umami, and a clean, balanced finish - and none of the harsh astringency that organic matcha at this level so often carries.

This is a premium everyday grade. It is at home whisked as usucha, built into a latte where its sweetness stands up to milk, or folded into desserts and baking, where the color stays bright. It is not a koicha matcha - for thick tea, look to our ceremonial Uji grades.

Packed in a 50 g resealable pull-ring can and shipped from our warehouses in Japan, Australia, the USA, and Austria.

Single Farm, Single Origin

Single origin, single farm, certified organic. This matcha comes from one family-run tea farm in Kakegawa, Shizuoka - a 7th-generation operation founded over a century ago and certified organic under Japan’s JAS standard. Every can is traceable to that one farm and that one harvest.

Saemidori and Samidori cultivars, first and second flush from the May harvest, milled to a fine, vivid green powder. It whisks up smooth and refined with a fresh, gently sweet aroma, good umami, and a clean, balanced finish. There’s none of the harsh astringency you often find in organic matcha at this level.

Bowl of freshly whisked usucha with a bamboo chasen, dish of matcha powder, and the Organic Japanese Matcha Shizuoka tin

Why Shizuoka

Shizuoka is Japan’s largest tea-growing region, and Kakegawa is one of its most respected districts, known for deep-steamed sencha and a long tradition of careful cultivation.

Growing matcha organically here means the farm relies on soil health, shading, and patience rather than shortcuts - which is exactly what you taste in the cup.

How to Enjoy It

This is an everyday premium grade. Whisk it as usucha (thin tea), build it into lattes where its sweetness holds up against milk, or use it in desserts and baking where the color stays bright. It isn’t intended for koicha - for thick tea, look to our ceremonial Uji grades.

Usucha: 2 g (about 1 heaped chashaku) to 70 ml of 80°C water. Whisk briskly in a W motion until a fine foam forms.

Layered iced matcha with cream and a dusting of matcha in a stemmed glass on a wooden coaster
Matcha latte in a ceramic mug on a knit cloth with autumn leaves and dried flowers

Lattes, Iced, and Desserts

Latte: 2-3 g whisked with 30 ml of hot water, then topped with 150-200 ml of milk of your choice.

Iced: whisk 2 g with 50 ml of water, pour over ice, top with cold water or milk.

Its gentle sweetness holds up against milk rather than washing out, and in desserts and baking the color stays bright.

Certified Organic - JAS

This matcha is certified organic under Japan’s JAS (Japan Agricultural Standards) program, which covers both cultivation and processing. The farm in Kakegawa, Shizuoka is certified, and every can is traceable to it.

JAS organic is officially recognized as equivalent to the organic standards of the EU, USA, Canada, Australia, Switzerland, and New Zealand, among others.

Bowl of whisked matcha in a fluted gray bowl with braided silk cords on a textured background
Organic Japanese Matcha Shizuoka 50 g silver tin with a mound of matcha powder

Packaging and Details

  • Origin Kakegawa, Shizuoka, Japan (single farm)
  • Certification JAS certified organic
  • Cultivars Saemidori, Samidori
  • Harvest First and second flush, May
  • Grade Premium (usucha, lattes, desserts)
  • Net weight 50 g, resealable pull-ring can
  • Shipping From our warehouses in Japan, Australia, the USA, and Austria

Keep the can sealed, cool, and away from light. Refrigerate for longer storage, letting it return to room temperature before opening to avoid condensation. Use within a month or two of opening for the freshest flavor.

Explore the full matcha range

New to matcha? See our matcha buying guide.

Prefer Uji? Try our Organic Uji Matcha Classic Blend.

Frequently Asked Questions

Common questions about this organic Shizuoka matcha

Is this ceremonial grade?

It’s a premium grade made for usucha, lattes, and desserts. For koicha, choose one of our ceremonial Uji grades.

How do I prepare it?

Sift 2 g - about one heaped chashaku - into a warm chawan, add 70 ml of water at 80°C, and whisk briskly in a W motion until a fine foam forms.

Avoid boiling water. Let kettle water rest for a minute or so before pouring, or it will pull out more astringency than this matcha is meant to show.

Can I use it in lattes or iced?

Yes - this is a grade built for it. Whisk 2-3 g into 30 ml of hot water first, then top with 150-200 ml of the milk of your choice.

Iced, whisk 2 g with 50 ml of water and pour it over ice, topping with cold water or milk. The gentle sweetness carries through milk rather than washing out, and the color holds.

Is it organic?

Yes - JAS certified organic, grown and processed in Japan. The certification covers both cultivation and processing.

Where is it from?

One family-run farm in Kakegawa, Shizuoka. We don’t blend across farms or regions, so every can is traceable to that one farm and that one harvest.

What cultivars and harvest is it from?

Saemidori and Samidori, first and second flush from the May harvest, milled to a fine, vivid green powder.

How should I store it?

Keep the can sealed, cool, and away from light. Use within a month or two of opening for the freshest flavor.

Matcha is light- and oxygen-sensitive, so reseal the lid after each use. You can refrigerate the can for longer storage - keep it sealed and let it return to room temperature before opening to avoid condensation.

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