CEREMONIAL MATCHA - KININ

A versatile matcha from the heart of Shizuoka

Ceremonial Matcha - Kinin

Carefully crafted in Fujieda City, Shizuoka Prefecture, Kinin Ceremonial Matcha embodies the tradition and simplicity of true Japanese green tea. Shizuoka, one of the most iconic tea-producing regions, offers ideal soil and climate for producing fragrant, colorful leaves.

Although this matcha is ceremonial grade, unlike the other matchas on this site, which are distinguished by a more intense sweetness and umami, due to the superior quality of the leaves, it is obtained from first-harvest but second-growth leaves.
For this reason its flavour is more bitter than sweet, whilst maintaining a good overall balance.
However, it represents a superior quality to a common culinary grade matcha, with a pleasant umami and good astringency on the palate.
It's perfect for those trying ceremonial matcha for the first time or for those who want a quality product without spending too much before moving on to higher grades.

Matcha Kinin is made from leaves harvested during the first harvest (一番摘み) and finely ground to produce a vivid, fragrant, and palatable powder. It's a versatile matcha, suitable for both chasen (bamboo whisk) preparation and for use in cooking and desserts. Packaged in a 30-gram container, it combines quality, quantity, and affordability , perfect for those who want daily matcha without sacrificing aroma and flavor.

Characteristics of Ceremonial Matcha - Kinin

• Origin : Fujieda, Shizuoka Prefecture
• Variety : Yabukita etc.
• Quantity : 30 grams
• Harvest : First harvest (ichiban-tsumi)
• Taste : Sweet, intense and balanced, with bitter notes and a gentle umami
• Color : Vivid and natural green

How to prepare Matcha Kinin

Usucha (light tea) preparation:

1. Place 2 grams of matcha powder in the matcha bowl.
2. Pour 70 ml of 80-degree water (bring the water to a boil and let it cool to 80) into the bowl where the matcha was placed.
3. Mix using a chasen (bamboo whisk), first quickly and vigorously, then slowly until you obtain a foam with small bubbles.

Koicha (thick tea) preparation:

1. Place 4g of matcha powder in the matcha bowl.
2. Pour 30 ml of 80-degree water (bring the water to a boil and let it cool to 80) into the bowl where the matcha was placed.
3. Mix using a chasen (bamboo whisk), first quickly and vigorously, then slowly until you obtain a foam with small bubbles.

It can also be prepared with cold water, the procedure is the same.

Before the first step, we recommend warming the bowl by pouring hot water into it, then removing it and drying the bowl with a cloth or handkerchief.

We also recommend sifting the matcha powder through a strainer because without this procedure, lumps may form when adding water.

To preserve freshness, once opened, we recommend sealing the matcha bag tightly and storing it in a cool, dry place (outside the refrigerator), away from direct light.

To preserve freshness, once opened, consume within one month.

To store, the closed and unopened package should be kept in a cold place such as the refrigerator for up to approximately 6 months.

Why choose Ceremonial Matcha - Kinin?

• Trusted Origin – Made with 100% leaves from Shizuoka, one of the most respected areas in the Japanese tea world.
• Excellent value for money : A ceremonial grade matcha at an affordable price, perfect for those new to the world of matcha.
• Balanced taste : Its slightly bitter flavor, balanced by vegetal notes, sweetness and a good umami, makes it pleasant and easy to drink even for less experienced palates.
• Versatility : Perfect for both light usucha and thicker koicha preparations, it can also be enjoyed with cold water.

Matcha Kinin It's much more than just a green powder: it's an accessible and authentic way to bring the scent and taste of Shizuoka into your cup every day.