Organic Matcha Shiro

In Japanese, the name « Shiro » means « white » – this Matcha bears it as a grade, signalling the tea's exceptional quality.

Produced in Japan, in the Shizuoka prefecture, Matcha Shiro is made from the Saemidori cultivar – a tea plant particularly renowned for shade-grown teas, obtained by covering the bushes with straw or stretched canvas three weeks before harvest. Sheltered from the light, the leaves develop fewer tannins, which gives the matcha its richly creamy texture.

This rare and precious grand cru is used in the Cha No Yu ceremony (Japanese tea ceremony). Rich and complex, it is equally well suited to pure tasting.

The Matcha :

It was during the 12th century that the Buddhist monk Eisai returned from a journey to China carrying tea plant seeds, which were then sown in several locations across the Japanese archipelago. At that time, custom dictated that tea be ground into a fine powder and whisked in a bowl. Long reserved for the highest echelons of society, the drink gradually gained wider appeal and, thanks to the Cha No Yu ceremony, has become a central element of Japanese Zen philosophy and aesthetics.

In Japan, a distinction is drawn between shaded teas and light teas. Matcha – like Gyokuro and Kabuse Cha – is made from tea plants that are shielded from the sun before harvest. Over three weeks, the plants are progressively cut off from the light, which encourages the development of amino acids and intensifies the Umami flavour (the fifth flavour). Particularly rich in amino acids and polyphenols, this tea is well known for its health benefits.

Matcha is a green tea made from leaves (tencha) that are ground in a mill to produce a very fine powder.

Preparation advice:

To preserve the quality of this fragile tea, we recommend storing it in the refrigerator once opened.

The ingredients of this tea are grown organically and carry several organic certifications: AB label, EU certified organic food label, Ecocert organic certification, USDA Organic label.