Organic ceremonial matcha, first spring harvest
Pure is the finest matcha we make. It comes from one picking a year: the first leaves of spring on a single organic estate in Kirishima, Kagoshima, in southern Japan. We pick only the top four leaves of the first eight to sprout, the tenderest on the plant and the highest in amino acids, which is where Pure's deep umami and natural sweetness come from.
Where it grows
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Region: Kirishima, Kagoshima Prefecture, Kyushu
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Farm: A single 80-hectare estate, surrounded by organic or organically managed land
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Elevation: About 500 m, in the mountains, where persistent mist shades the plants naturally
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Soil: Volcanic and mineral rich, fed only with on-farm compost fermented for four years
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Inputs: No pesticides, no herbicides, no synthetic fertilizer
The leaf
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Harvest: First pick of the spring harvest, once a year
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Shading: At least 20 days before picking
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Plant age: Five years before the first harvest, against the usual three, for deeper roots
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Milling: Steamed, dried and de-stemmed into tencha, then stone milled slowly at low temperature to protect aroma and colour
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Freshness: Milled and packed in Japan, then shipped direct to us
In the cup
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Colour: Vivid, saturated green
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Aroma: Fresh cut grass and sweet cream
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Taste: Deep umami with natural sweetness, no bitterness or astringency
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Body: Creamy and smooth, whisks to a thick fine foam
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Finish: Long and clean, with a sweetness that lingers
How to prepare it
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Usucha (thin tea): 2 g to 60 ml water at 75 °C. Whisk briskly for 15 to 20 seconds until a fine foam forms.
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Koicha (thick tea): 4 g to 30 ml water at 70 °C. Blend slowly into a thick, glossy paste. Do not aerate.
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Latte: 3 g to 30 ml water, then 120 ml milk. Keep the milk light so the flavour still comes through.
Sift before whisking and use filtered water, never boiling. Store sealed, cool and away from light, and finish within four to six weeks of opening.
Certified organic
Pure carries both the JAS and Canada Organic seals. Single origin, stone milled, 30 g sealed tin.
