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in category: Matcha
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All matcha at meico.studio comes from one farm: Otsukaen in Kawaminami, Miyazaki prefecture. For every tea we state the origin, the cultivar, the harvest and what it is meant for. We do not grade quality with invented marketing tiers — we publish the facts that let you choose matcha for usucha, koicha, latte or cooking.
Matcha is the one tea you consume whole. The leaf is shaded for three to four weeks before harvest, steamed, dried, stripped of stem and vein, and stone-ground into a powder fine enough to suspend in water. Nothing is strained out and discarded — which is why residue testing matters more here than in leaf tea, and why we publish the full laboratory report for every batch.
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How to choose a Japanese matcha
Start with how you intend to prepare it. For drinking with water alone, pick a tea whose profile works for you without additions. In a latte the matcha has to stay audible after the milk. For baking and cooking there is culinary matcha.
- Matcha Saemidori — a single-cultivar matcha.
- Matcha Miyazaki — a blend of three Otsukaen cultivars.
- Matcha Ryōri-yō — matcha made for cooking and baking.
Shading changes the chemistry of the leaf: less catechin, more theanine, and the sweetness and marine note that separate good matcha from merely green powder. Because ground leaf loses aroma from the moment it is milled, every tin carries its grinding date.
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