Oromatcha — Japanese matcha premium from Kagoshima

Kagoshima, on the southern tip of Kyushu — one of Japan's most distinctive matcha-growing regions. Oromatcha brings it in every grade, from ceremonial to latte, stone-ground and certified at source.

  • What makes Oromatcha different?

    Oromatcha comes from Kagoshima prefecture on the island of Kyushu — a region of volcanic soil and mild climate that produces tea with intense flavor and deep color. All products in the collection carry JAS Organic certification — Japan's organic agricultural standard, confirming clean composition and verified origin.

    Leaves are harvested from the first spring flush (Ichibancha) and slowly stone-ground into a fine, intensely green powder with clear umami character.

  • Which Oromatcha is right for you?

    01 Tsuyuhikari — a rare single-cultivar matcha, ultra-premium. Creamy, subtly sweet, with deep umami. Intended for water preparation only — anything added would obscure what makes it worth drinking.

    • 02 Nōburu — the most versatile in the range. Dark chocolate notes, umami, sweet finish. Works equally well for ceremonial preparation and as a matcha latte base. JAS Organic certified.
    • 03 Takai — mid grade, pronounced umami, light bitterness. A strong choice for matcha latte, matcha tonic, and higher-volume use. JAS Organic certified.

    Not sure where to start? 02 Nōburu is the safest entry point — versatile, certified, and good both with water and milk.

  • How to prepare Oromatcha?

    For ceremonial preparation you need a bamboo chasen whisk and a chawan bowl. Sift 1.5–2 g of matcha, add water at 70–80°C, and whisk vigorously for 20–30 seconds. The 01 Tsuyuhikari should always be prepared with water only — milk would cover the subtlety that defines it.

    For matcha latte, an electric frother or shaker works well. All accessories are available in the matcha accessories collection. Starting from scratch — see our starter sets.