MATCHA Kirari 31

Matcha

Japanese ceremonial matcha made with single-cultivar Kirari 31 by Osada Tea. Stone-milled for a smooth, gentle cup with clear sweetness, soft umami, and a creamy finish. Balanced and approachable, it works beautifully both on its own and in a matcha latte.

Packaging:
€31.00
We ship all over Cyprus, more details here.

MATCHA PROFILE

UMAMI

medium

BITTERNESS

medium

TEXTURE

medium

FOAM

medium

TEA ORIGIN

REGION

Japan — Kyoto

CULTIVAR

Japan — Kyoto

HARVEST

Japan — Kyoto

PROCESSING

Japan — Kyoto

Tea Story

In Uji, tea is shaped as much by restraint as by technique. Fields are shaded weeks before harvest, reducing sunlight and slowing the growth of the leaves. Under these conditions, the plant produces more amino acids and less bitterness, creating the foundation for matcha.

The Samidori cultivar was developed in this region and remains relatively limited in production due to its low yield. It is valued for its balance — less sharp than some cultivars, with a softer structure and a naturally smooth texture.

At harvest, only the youngest leaves are selected. They are steamed immediately to preserve their green character, then dried without rolling to produce tencha, the raw material for matcha.

The leaves are refined — stems and veins removed — before being slowly ground between granite stones into a fine powder.

The result is a tea defined not by intensity, but by continuity. The texture holds, the flavor unfolds without sharp edges, and the finish remains steady. It reflects both the cultivar and the environment it comes from — controlled, deliberate, and shaped over time.

Tea Origin

HOW TO MAKE

Two ways
to enjoy

STRAIGHT

Clean and focused

Temperature80°C
Matcha2g
Water100ml
Whisk15–20 sec

MATCHA LATTE

Smooth and comforting

Temperature80°C
Matcha2g
Water100ml
Milk120ml
Whisk20–30 sec