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Kansha Ceremonial Single-Origin Single-Cultivar Matcha

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Stone-ground & luxurious, premium Japanese tea leaves are cultivated from the Okumidori tea plant and grown without pesticides or non-organic fertilizers. Our Kansha matcha hails from a woman-run, fourth-generation, family-operated tea farm in a world-renowned region of Kyoto. The plant is shaded for three to four weeks before the Spring harvest resulting in a beautifully vibrant green color. Upon ordering, the single-cultivar leaves are then stone-ground into a bright emerald matcha powder and shipped directly from the Kyoto prefecture. Kansha has a rich, creamy texture, pleasant umami flavor, and hints of coinciding savory and sweet undertones. Our preference is to enjoy this using the ceremonial preparation for your morning tea ritual.

Imported from Japan by Tov Tea.

Nourishing teas in their purest form
Free from harmful pesticides and fertilizers
No added sugars, artificial sweeteners, or preservatives
Sourced from farmers we trust

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How to Make Matcha

Prepare your water by bringing it to a boil and allowing it to cool to approximately 140-168 ˚F. This will remove any chlorine that can negatively affect the taste. Sift matcha to remove clumps and create a more mellow flavor. Place 2 chashaku or 2g of matcha into the chawan bowl. Add 60 mL of your water and whisk vigorously in an “M” or “W” shape until the tea creates a fine creamy foam on the surface. Enjoy!

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