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.
