OUR MATCHA
Different qualities of matcha
High-quality matcha is defined by depth, not bitterness.
A natural umami unfolds softly on the palate, free from harshness or astringency.
When prepared correctly, it froths effortlessly, forming a fine, delicate foam signaling exceptional leaf quality. The finer the foam, the smoother and more refined the mouthfeel.
Achieving this balance is rare in organic cultivation. Without chemical fertilisers, producing matcha of this purity requires exceptional soil care, patience, and mastery at every stage.
This is where Hifumi stands apart.
ceremonial
Typically made from young, first-harvest leaves grown under extended shade, often from established tea regions such as Kyoto’s Uji area. Bright green in colour with a smooth, umami-forward flavour, intended to be whisked and consumed on its own. This is Hifumi Tea.
premium
Commonly made from later harvests or different leaf selections, prioritising strength over delicacy. Deeper green to yellow-green in colour, with higher astringency designed to remain present when mixed or cooked.
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daily
Usually produced from later or blended harvests, still shade-grown but with slightly more robust leaves. Balanced enough for drinking with water or milk, with good colour and a fuller, more pronounced tea taste.
our cultivation principles
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pure water
The tea plants are grown using natural spring water sourced locally at the farm.
organic farm setting
The tea farms are located in natural, low-interference environments and kept separate from surrounding agricultural activity to reduce the risk of chemical pesticide or fertiliser contamination. Farming practices prioritise environmental sustainability.
organic soil
The soil is developed using organic methods that support beneficial bacteria and microorganisms, without the use of chemical fertilisers.
TASTE & QUALITY
Matcha is produced with a focus on both organic cultivation and flavour quality, meeting defined standards for taste, colour, and aroma.