Satsuma Matcha
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Time to read 3 min
Organic, single cultivar from remote Kagoshima
Last weekend, the Ikkyu team went to Kagoshima in southern Kyushu to greet producers both old and new.
In the remote hills of the Satsuma region, we met the Yamaguchi family, who are remarkable for both their high-quality organic matcha and the unusual location of their fields and factory.
Satsuma is not well known for tea cultivation, and other agricultural production is mostly rice fields. One such reason is that this area is hilly and hard to cultivate, and quite difficult to access--it took us about two hours of driving over winding mountain roads and several wrong turns to get to the factory, up a steep slope buzzing with activity.
Yamaguchi Hitoshi is a second-generation tea farmer, and currently works with both the third and fourth generations--his four children and their spouses were all involved with shincha harvest, and we got to meet the newest grandbaby as we chatted about their busy week.
Yamaguchi En, founded in 1977, transitioned to organic cultivation under Hitoshi san's tenure for a combination of concerns about personal health and the state of the earth. After a few setbacks, their longest-running organic field is now eight years old.
Satsuma is actually quite a good place to try organic farming, says Yamaguchi san, because the remote location of the fields means that there is a lower chance of pesticide and fertilizer drift from neighboring fields. The Yamaguchis use fertilizer made from rapseed lees, animal byproducts and fish waste, which they attribute to building a healthy soil biome that elevates the taste of their tea.
In Japan especially, organic matcha is seen as a compromise in quality for health, but the strong flavor and fragrance of Yamaguchi matcha proves this assumption wrong. We're happy to introduce two organic matcha that show the promise of this region in every possible way.
Welcome our two new Matcha from Satsuma
KEIA
KEIA is our single-cultivar, single-estate matcha made from Tsuyuhikari.
Tsuyuhikari is an early-harvest, pest resistant cultivar known for its delicate emerald liquor and high caffeine content. The child of natural gyokuro Asatsuyu, Tsuyuhikari is an umami bomb with a slight sweetness.
KEIA is stone-milled, adding a slightly roasted edge to the matcha profile. This first-flush matcha is a vibrant, electric green.
KEIA is perfect for koicha or usucha. Its vibrant color and smooth taste are a treat amongst organic matcha.
HIROMI
HIROMI is a single-cultivar, single-estate organic matcha made from the Kanayamidori cultivar.
>Kanayamidori is a cultivar most famous for having a distinctive milky aroma. Sweet, strong, and unusual, Kanayamidori also has similar methylated catechins to black tea cultivar Benifuuki, meaning it is said to be useful against hay fever.
HIROMI has a high roast level and can be used in many ways (we love it early in the morning because of its high caffeine content). It will always yield a distinctive taste. Its natural bitterness will make it perfect for lattes and adds a firm wild flavor that is quite remarkable for an organic matcha.
OUR NEW MATCHA !
WHY MATCHA ?
1. Brain Function and Mental Focus: Matcha contains L-theanine, an amino acid known to promote relaxation and reduce anxiety without drowsiness, alongside caffeine, which can enhance alertness and focus. Studies suggest that matcha may improve cognitive function, attention, and memory.
2. Heart Health: Matcha is rich in antioxidants, including catechins like EGCG, which can help protect against cardiovascular disease. These antioxidants may lower LDL cholesterol, reduce blood pressure, and improve overall heart health.
3. Weight Management: Matcha may aid in weight loss by boosting metabolism and burning calories. Additionally, the antioxidants in matcha can help protect against oxidative stress, which is linked to weight gain and other health problems.
