A guide to our matcha

Over the past year, through several sourcing trips to Japan, we have gradually expanded our matcha offerings at the shop. Now Cultivate carries matcha from all 3 of its key producing regions: Yame, Uji and Aichi!

With such an exciting range to choose from, we have created a guide to help you select the right matcha to suit your interests.

 

The matcha we have thoughtfully selected have been chosen for the way each one showcases terroir, craftsmanship, and a relationship with tradition. And, of course, we always look for balance, harmony and a generous mouthfeel in any tea we source.

The first way to determine which matcha is right for you is to know if you would like to drink ceremonial matcha or enjoy it blended, as a matcha latte. We highly recommend using different teas for these purposes!

The matcha we have selected specifically for blending as a delicious latte are Yamabuki from Hoshino in Yame and Kakegawa from Shizuoka. These create very different matcha lattes: the Yame one is more umami-forward and rich, and the Shizuoka one is softer and more refreshing.

For selecting a ceremonial matcha to drink straight, we have arranged all 11 in our collection by their taste profile in relation to one another. Our chart is intended to help you differentiate between these beautiful teas and determine what qualities you appreciate in a matcha.

One axis of the chart is Rich to Soft, with one end of the spectrum being very delicate and soft on the palate, and the other being more intense and enveloping. The other axis is Vegetal/Umami to Powdery/Sweet, with one end of the spectrum being savoury, slick and oceanic and the other end being powdery, candied, and fruity.

Some suggestions for your matcha journey …

If you are curious about matcha and would like to get to know it better: we would recommend trying matcha from all the 3 different terroirs, as they each offer something unique. We would also recommend trying a variety of grades. A good example would be Yame no Tsuyu from Hoshino (ceremonial grade), Mare from Arita Sansuien (premium ceremonial grade), and Shoyo no Mukashi from Ikkoen Chaho (super premium grade and a benchmark for excellent matcha).

For those already familiar with matcha, and who would like to explore new dimensions of it, we recommend comparing producers from the same region, as there is much to be appreciated about craftsmanship and terroir in their subtle differences.

A good example would be comparing Hatsumukashi from Arita Sansuien and Goku Mukashi from Ikkoen Chaho. Both are made from high quality “tencha” grown in Uji, but see very different applications of traditional matcha craftsmanship – a fascinating side-by-side!

And for those of you who would like to try something really outstanding, we recommend: Platinum Matcha from Hoshino for its unique varietal; Shoyo no Mukashi, the highest grade from the boutique producer, Ikkoen Chaho, for its beautiful texture from traditional mills; or Kotobuki, the highest grade from Arita Sansuien, for its unique softness that comes for its charcoal roasting process.

We have had such an incredible time getting to know these teas and producers better, and look forward to helping you choose matcha for yourself to enjoy. Please see our blog post on How to Make Matcha Latte for more information on that, and don’t hesitate to book a tasting at our tea bar to gain more insight on this wonderful form of traditional Japanese green tea.

You can find several seasonal tastings focusing on matcha in our Summer 2024 Seasonal Tasting Menu. Click here to book your tasting!