MATCHA KASUMI | Japanese Ceremonial Matcha Powder

Japanese Ceremonial Matcha Powder "Kasumi"

Kasumi comes from the heart of Uji, Kyoto's most celebrated tea-growing district. Here, yabukita takes on a different character - a touch more grassy, a refreshing brightness, with more depth than a typical entry matcha. The name means 'mist' and that is exactly what the aftertaste feels like. A better daily cup.

Origin: Kyoto. Processed in Mie.

Cultivar: Yabukita.

Harvest: first harvest (ichibancha), spring.

Processing method: traditional stone-milled powder.

Taste profile:

Umami & Richness  🍃🍃🍃🍃🍃Sweetness  🍃🍃🍃🍃🍃Aroma  🍃🍃🍃🍃🍃Brightness  🍃🍃🍃🍃🍃Astringency  🍃🍃🍃🍃🍃

Bitterness  🍃🍃🍃🍃🍃

Best for: · daily ritual · lattes · stepping up from basic matcha

Brewing tips:

• Sift 2 g matcha into a bowl (chawan)
  
• Add about 20 ml warm water (70 °C) and whisk into a smooth paste
  
• Add the remaining 40 ml and whisk in an M/W motion until lightly foamy
  
• Avoid boiling water, as it disturbs the delicate flavour
  
• Enjoy straight, or with plant-based milk as a latte
  
• Drink immediately after preparation
  
  

More tips about Matcha brewing: read our article

More tips about Matcha processing: read our article

Servings: 2 g powder per cup

Storage: Store in a cool, dark, dry place. Keep refrigerated after opening.

Shelf life: Best before date on the label. Once opened, consume within 6 months.

Origin & Quality Assurance:

• Grown, harvested, and packed in Japan – directly at the source for guaranteed authenticity.
• Fresh-lock packaging – sealed in premium aluminum foil pouches to preserve aroma, nutrients, and flavor.
• Best before date printed on each package – always visible for full transparency on freshness.
• Shipped in original packaging – no repacking, ensuring you receive the tea exactly as it leaves Japan.