an exceptional Matcha, approved by our Tea Master Tyas Sosen in Kyoto, grown by Azuma-san, our partner-farmer.

A History of Excellence

You’ve probably seen hundreds of matchas labeled “ceremonial” in the stores. The reality? Most of the time, it’s just marketing.

A true ceremonial matcha isn’t just a pretty label. It’s a tea that meets precise criteria, validated by a Master of Tea. And guess what? The majority of “ceremonial” matchas sold today are in fact our entry-level matcha.

At Kumiko, we’ve done things differently. We worked with Tyas Sosen, the only European master of the tea ceremony, to create a matcha that is truly, truly worthy of the name.

Our matcha is not just a product. It’s a story, a journey, an experience…

The Quest for Authentic Ceremonial Matcha

Tyas and I have a history that began long before this matcha. I met him when he was already that unique bridge between the West and Japan, the first European to become a master of the Enshu-Ryu tea ceremony. It was an encounter that would transform my vision of matcha and give birth to an extraordinary project: to create a matcha that would be truly worthy of a traditional ceremony. Not just another marketing product, but a tea that tells a story, that respects every gesture, every Koicha code.

Tyas explained the complexity. A true ceremonial matcha is not just a matter of taste. It’s a philosophy. The ability to produce a creamy foam, a deep green color, a finesse that transcends the simple drink.

Tyas knew that a true ceremonial matcha had to meet almost spiritual criteria.

A rare elegance

This matcha is the fruit of three enthusiasts: Tyas, guardian of traditions, Valentin, explorer of flavors, and Azuma-San, the last heiress of a family know-how.

A sensory experience, a living heritage to be tasted like a grand vi, with respect and wonder.

Origin: Japan
Dosage: 1g powder per 80ml water
Storage: dry and cool, refrigerate once opened
Composition: ground tea leaves

Your first matcha:

1. Put a base of tempered water in the Chawan
2. Add the matcha using the Saji (one or two dips in the box or sachet (1 to 2g)).
3. Whisk with the Chasen until the water is smooth (to melt the starches).
4. Bring the water to a temperature of 70° and insert into the Chawan (80ml for 1g of matcha).
5. Whip in W-shapes to froth the Matcha.
6. Crush the bubbles by making circles against the Chawan
7. Repeat steps 5 and 6 until you obtain the foam you like.
8. TASTE!!!

For purists: use distilled or reverse osmosis water (at least you know what you’re drinking).

For the players: add more matcha or less, add more water or less! It’s your time to make your own matcha