KAHORI

Christmas & New Year limited edition

Red and white, for the holidays

Christmas & New Year limited edition, until 10 January: the red and white pouches, and their duo set. In Japan, red and white are the colours of the new year.

For Christmas: order by 14 December (France), 4 December (EU and Switzerland).

青磁 SEIJI — RedChristmas & New Year limited edition 青磁SEIJIRed Kagoshima matcha — 30 g 30 € 青磁 SEIJI — WhiteChristmas & New Year limited edition 青磁SEIJIWhite Kagoshima matcha — 30 g 30 €
青磁 SEIJI — Duo Set Red & WhiteChristmas & New Year limited edition 青磁SEIJIDuo Set Red & White Kagoshima matcha — 2 × 30 g, red & white The red and the white, together in one set. Enough to give both — or to keep one. 60 €
One matcha, three pouches

One matcha, three pouches

Red, white or black: it is the same matcha in every pouch. Same origin, same grade, same taste: only the colour changes.

All year round

青磁 SEIJI — Black 青磁SEIJIBlack Kagoshima matcha — 30 g The black pouch, outside the holiday edition. The same matcha, all year round. 30 €

Free shipping from €60 in France, from €90 in the European Union and Switzerland.

Each pouch is sold on its own: the bowl, whisk and scoop in the photos are not included.

The taste

Round, gentle, and made for milk

This matcha blends two tea varieties. One, prized in Japan for matcha, is known for its balance of bitterness, sweetness and umami: round, clean, smooth. The other is known for a soft scent often likened to milk or vanilla — it is the one the grower recommends for lattes.

On its own, it is round and easy. With milk or in baking, its sweetness comes forward. For the morning bowl as much as the weekend cake.

Try it — first whisked in a bowl, just as it is · then in a latte · in a cake, a cream, an ice cream.

A recipe to start with

Hot matcha latte

The winter version: silky hot milk over well-whisked matcha.

5 min · 1 cup

Ingredients

  • 2 g matcha
  • 30 ml water at 80 °C
  • 200 ml milk — or oat or almond milk
  • 1 tsp honey or maple syrup (optional)

Method

  1. Sift the matcha into a wide cup.
  2. Pour in the water at 80 °C.
  3. Whisk for 15 seconds in an “M” motion, until there are no lumps.
  4. Heat the milk without boiling it (around 65 °C) and froth it.
  5. Pour the milk gently over the matcha. Sweeten with honey if you like.

See all 19 video recipes →

The film

Watch it, and it is simpler than you think.

Hot water, never boiling, and about fifteen seconds of whisking. A bowl prepared in kimono, in one minute forty-three.

 How to prepare matcha → Matcha recipes, on video →
TokyoKyotoKagoshimaKanoya — the farm

Where it comes from

Kagoshima, at the southern tip of Japan

At the far end of the island of Kyūshū, nearly 1,000 km south-west of Tokyo, Kagoshima lies on a bay overlooked by a still-active volcano, Sakurajima. Its tea fields grow on volcanic-ash soil, under a mild climate all year round.

A tea field in Kanoya, Ōsumi peninsula, Kagoshima prefecture.
Kanoya, at the southern tip of Kagoshima — the farm’s tea fields.

It arrives in France loose, weighed and packed by hand, in small runs, so that a pouch leaves soon after it is filled. Matcha does not forgive delay: its colour and scent fade on contact with air and light, far faster than leaf tea's.

This winter’s pouch, to give.

The red and white pouches, and their duo set, only come out this winter, in small quantities. Inside, the same matcha as the black pouch, available all year round: if you love it, carry on with the black.

For Christmas, order by 14 December in France, 4 December in the European Union and Switzerland, 30 November for the rest of Europe.

See the pouches

Free shipping from €60 in France, from €90 in the European Union and Switzerland.