Kirishima Matcha: The Hidden Gem of Japan

When it comes to premium matcha, most people think of Uji, Kyoto. But nestled in the southern tip of Japan lies a lesser-known region producing some of the most exceptional organic matcha: Kirishima, located in Kagoshima Prefecture. This mountainous area, with its volcanic soil and misty climate, offers a unique terroir that makes its organic matcha stand out — not only in flavor, but in purity and sustainability.

What Makes Kirishima Special?

Volcanic Soil Richness
Kirishima’s proximity to the active Sakurajima volcano enriches its soil with vital minerals. This nutrient-dense environment supports healthy tea plant growth without synthetic fertilizers, making it ideal for organic farming.

High Elevation & Clean Air
Tea farms in Kirishima are often located at higher elevations, where the air is crisp and clean. This altitude contributes to a slower leaf development, which boosts sweetness, umami, and antioxidant content in the matcha.

Ideal Climate for Shading
Kirishima’s natural mists help mimic the shading process used in traditional matcha cultivation. Combined with carefully applied straw or synthetic shading, this environment enhances chlorophyll content and the deep green color prized in ceremonial matcha.

A Pioneer in Organic Cultivation

Kagoshima Prefecture is now Japan’s leading producer of organic tea, and Kirishima plays a central role in this movement. The region’s tea farmers were among the first to adopt organic cultivation practices decades ago — well before it became a global trend.

By rejecting chemical pesticides and fertilizers, Kirishima producers prioritize:

• Soil biodiversity
• Water conservation
• Long-term ecosystem health
• Clean, traceable matcha production

Characteristics of Kirishima Matcha

Kirishima matcha is known for its well-rounded, smooth character. Here’s what sets it apart:

• Aroma: Grassy with subtle sweetness
• Color: Vibrant green, a hallmark of shade-grown matcha
• Taste: Naturally sweet, light body with low bitterness
• Texture: Silky, with a soft froth when whisked

This makes Kirishima matcha suitable for both ceremonial style preparation and daily rituals.

Cultivars Used in Kirishima Matcha

While Kirishima farms grow a range of tea cultivars, our Kirishima Ceremonial Matcha features the Yabukita and the very rare Asatsuyu cultivars.

• Yabukita: Japan's most widely grown tea cultivar. It's well known for a balanced flavour, light umami and overall versatility.
• Asatsuyu: Sometimes called "natural gyokuro," this rare cultivar is often reserved for more premium offerings due to its luxurious characteristics. It's mellow and low-astringency with a captivating natural sweetness.

Our Kirishima Ceremonial Matcha is undoubtably a founder favourite! We hope that you'll enjoy this classification of matcha as much as we do — it really is a special treat.