Kami
Kami is a single-cultivar matcha – Tsuyuhikari, from the first spring harvest in Shizuoka. It has a deep emerald colour, a velvety texture and a distinct umami with a subtle floral note. Thanks to its high L-theanine and low catechin content, it is mellow and naturally sweet. For those who look for depth in their matcha.
Origin: Shizuoka, Japan
Cultivar: Tsuyuhikari
Harvest: First (Ichibancha)
Flavour profile: umami, sweetness, floral note
Ingredients: 100% powdered green tea (matcha)
JAS Organic certified
The Japanese organic farming standard – no synthetic fertilisers or pesticides.
The preparation ritual
Perfect matcha in three steps
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01
2 g
Measure
Sift about 2 g of matcha into a chawan to avoid clumps.
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02
75°C
Pour
Add about 70 ml of water at 70–80°C. Boiling water takes away matcha's sweetness.
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03
20 s
Whisk
Whisk with a chasen in a “W” motion until a smooth, delicate foam forms.
Shizuoka
Location and climate
Shizuoka lies in central Japan, at the foot of Mount Fuji. This location creates exceptional conditions for growing tea – a mild, temperate climate, high humidity coming in from the ocean and natural shelter from strong winds let the tea bushes grow slowly and evenly, which results in higher-quality leaves.
Volcanic soil
The region lies in the shadow of Mount Fuji, so its soil is rich in volcanic minerals. This soil holds water well while still draining properly, which is key for the roots of tea bushes. The minerals translate directly into the rich flavour and nutritional value of the leaves – one of the reasons tea from this region has such a distinctive, deep profile.
The historic heart of Japanese tea
For decades Shizuoka was Japan’s largest tea producer, and it still accounts for a significant share of the country’s harvest. Tea growing here dates back to the 13th century, and the region became a centre of tea knowledge and craft – including the shading techniques essential for making matcha.
Birthplace of Yabukita and Tsuyuhikari
Yabukita, the cultivar that dominates Japanese tea fields today, was selected in Shizuoka. The Tsuyuhikari cultivar, prized for its umami and beautiful colour, also originated there. Local growers have been perfecting both cultivars for generations, which is why Shizuoka tea is considered a benchmark for flavour and quality.
Tsuyuhikari cultivar
Origin and name
The cultivar was bred at the Shizuoka Prefecture tea experiment station from a cross of ‘Shizu7132’ × ‘Asatsuyu’, and in 2001 it became a recommended cultivar of the prefecture. Its name means “light of dew”. It combines “tsuyu” (dew) from Asatsuyu with “hikari” (light), symbolising hope for a bright future for tea growing in Shizuoka.
Cultivation
An early-ripening cultivar, harvested about two days before Yabukita. The bush is very vigorous and high-yielding, tolerates cold well and is highly resistant to anthracnose.
Taste and aroma
Tsuyuhikari is highly valued for its umami and the colour of the infusion. The aroma is fresh and lightly floral, and the taste has a good fullness. It is rich in theanine, which gives sweetness and umami, and relatively low in catechins, so there is little bitterness or astringency.
How to enjoy it
Tsuyuhikari is most often found as sencha or kabusecha – as a single-cultivar matcha it is much rarer. Its full umami and low bitterness shine best when prepared traditionally, whisked with water only, but its mellow, sweet profile also pairs beautifully with milk.
