Kimidori Matcha (きみどり) is our everyday matcha — vibrant green, mellow, with the light catechin bitterness that keeps it from tasting flat under milk or sugar. It comes from Uji, Kyoto, shaded for three to four weeks, processed into tencha and stone-ground.
It is the one we reach for when the matcha has to survive something: heat, milk, ice, a sweetener. The colour holds through baking, so a brownie or a mousse still looks like matcha when it comes out of the oven.
Tasting notes
- Vibrant green, mellow and rounded
- Light catechin bitterness, no harsh edge
- Holds colour and flavour through heat
How we like it
- Iced matcha latte — cuts through milk without disappearing
- Baking — brownies, mousse, ice cream, anything where the colour matters
- Straight with hot water, if you like your matcha simple
Iced matcha latte
- Sift 6 g of Kimidori Matcha with 5 g of brown sugar.
- Add 50 ml of water at 80°C.
- Whisk until smooth — a chasen 茶筅 (bamboo whisk) is easiest, a small spoon works.
- Pour 120 ml of the milk you like over ice, then the matcha on top.
Good to know
- Origin — Uji, Kyoto
- Processing — shaded 3–4 weeks, steamed, dried, stone-ground
- Sizes — 50g and 100g, also in the Japanese Tea Powder Trio
- Keep it sealed, cool and away from light; it fades faster than leaf tea
