This unique single-origin matcha is produced by Yoshiaki Hattori on his small tea garden, where he grows all seven cultivars he uses for his matcha blend.   Matcha production is very labor, time, and equipment-intensive and is typically done in large-scale production facilities that procure leaf material, or tencha, from multiple sources. These sources are usually growing their leaves with conventional agri-business techniques and inputs.

Hattori-san’s matcha’s single-origin allows him to closely control the quality, taste, and blend to achieve the desired flavor profile. He combines old time-honored techniques with modern efficiency and ingenuity. Part of the traditional shading for the tea plants comes from solar panels installed to help power his tea factory. He uses modern steaming techniques to prepare the tencha and modern refrigeration to age the leaves. Then employs traditional granite millstones to grind the leaves but powers them with the solar panels instead of elbow grease. This grinding method is slow (40-50g per hour per grinder) but produces a very fine (~5 micron) consistent particle size that results in a smoother, creamier cup of matcha.

I had the honor of meeting Hattori-san and his business partner Kunikazu Mochitani at the 2016 World Tea Expo in Las Vegas. They were grinding their tencha by hand on the show floor, allowing the rare opportunity to taste fresh ground matcha served in the traditional ceremony by Hattori-san himself. Even better, I was lucky enough to sit with them at a Tea Pairing dinner at the Tealet-sponsored Nui Gu restaurant. Delightful to hear first hand the care and love that goes into the production of this unique single-origin matcha.

This is truly a magical matcha. Hattori grinds to order so I procure small amounts at a time to keep it fresh. If you have the misfortune of seeing an “out of stock” notice when ordering, know that I probably already have more on the way. But feel free to send me a note that your wanting to order.

Provenance:

• Origin: Kikugawa City, Shizuoka Prefecture, Japan
• Grower/Teamaster: Yoshiaki Hattori & Kunikazu Mochitani
• Elevation: 100m
• Harvest Date: May 2016
• Grind Date: Summer 2017
• Cultivar: Okumidori base with blend of Sayamakaori, Yabukita, Meiryoku, Kanayamidori, Saemidori, and Gokou.
• Cultivation: All natural (no certification yet but working on it)
• Processing Notes:  Unique small batch process; all cultivars grown in Hattori-san’s tea garden; processed Tencha held at 41˚F for at least 4 months; traditional stone-mill ground
• History/Pedigree: Rare single-origin blend; all cultivars grown by Hattori-san

Brewing Suggestions¹:

• Water: 165˚-175˚F
• Tea: Two matcha chasaku scoops (~1.5g) per 3oz of water (about a level 1 tsp²)
• Infusion: Whisk vigorously using a side-to-side zig-zag motion for 30-45 seconds and drink

Tasting Notes:

• Matcha Midori's profile is particularly well balanced, with an excellent balance of sweetness and bitterness. The aroma is warm and savory. Full, softly rich, and grassy profile with clean marine notes. Creamy texture with a bittersweet undertone. A soft, floral aroma lingers in the mouth and leaves a very sweet, tingling aftertaste.

¹ Brewing suggestions are just that. Try it the suggested way then experiment. Whisking will work best, especially with a match bowl and traditional bamboo whisk. For iced matcha, simple substitute cold water. It’s probably sacrilege with this good of a matcha, but I have also made delicious matcha lattes with this matcha. I make them short, like a Gibralter, so the milk doesn’t overpower the matcha.

² Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.