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Carefully Selected Tea farmers. Traditional Craftsmanship. And the Finest Quality.
Takumi Matcha is a premium matcha brand created in collaboration with Japanese Tea farmers.
CEREMONIAL
MATCHA
Premium matcha at tea ceremony standard
Okumidori
Produced in Mie Prefecture
A refined, premium all-round matcha with a quiet elegance
| Quality | Exceptionally high, with outstanding umami, aroma, and consistency. |
|---|---|
| Taste | Smooth and refined, rich in umami with minimal bitterness. |
| Color | Deep, rich green with a composed tone. |
| Characteristics | Extremely well-balanced and highly regarded for professional use and international markets. |
| Applications | Japanese cuisine, kaiseki, and premium course endings; ideal for VIP service. |
Organic Matcha
Produced in Kagoshima
Blend
Naturally refined, smooth, and approachable
| Quality | Made from JAS-certified organic tea leaves, grown without reliance on pesticides or chemical fertilizers. |
|---|---|
| Taste | Mild, smooth, and easy to drink with minimal bitterness. |
| Color | Bright, vibrant green with a fresh appearance. |
| Characteristics | Light aroma unique to Kagoshima, offering a sense of natural purity. |
| Applications | Suitable for thin tea, as well as lattes, sweets (baked goods, ice cream, Japanese sweets), and a wide range of culinary uses. |
PREMIUM
MATCHA
The fine quality matcha for everyday use
Seimei
Produced in Mie Prefecture
A next-generation standout with brightness and drinkability
| Quality | High quality. A new variety increasingly highly regarded in recent years. |
|---|---|
| Taste | Rich umami and sweetness, very smooth with minimal off-flavors. |
| Color | Bright and clear green, ideal for matcha. |
| Characteristics | Easy to drink and approachable, even for first-time premium matcha users. |
| Applications | Suitable for customers new to matcha or those sensitive to bitterness. |
Tsuyuhikari
Produced in Mie Prefecture
Vibrant, well-balanced, and widely appealing
| Quality | Consistently high quality. |
|---|---|
| Taste | Strong sweetness with a pleasant aroma and a refreshing finish. |
| Color | Exceptionally vivid deep green. |
| Characteristics | High overall balance in both appearance and taste, suitable for a wide audience. |
| Applications | Ideal for French cuisine; light enough not to overpower dishes, and pairs well even after wine. |
DAILY
MATCHA
Great for lattes or smoothies
Yabukita
Produced in Mie Prefecture
The standard, benchmark variety
| Quality | A stable and widely used standard cultivar in Japan. |
|---|---|
| Taste | Well-balanced umami, bitterness, and aroma. |
| Color | Bright, standard green. |
| Characteristics | Neutral and easy to explain; ideal as a blending base. |
| Applications | A reference matcha for comparison experiences. |
Akikabuse
Produced in Mie Prefecture
Distinctive, cost-effective, and purpose-driven
| Quality | Not a cultivar, but a production method using autumn shading. |
|---|---|
| Taste | Smooth with a matured depth and unique richness. |
| Color | Slightly subdued deep green. |
| Characteristics | Excellent balance between quality and cost. |
| Applications | Ideal for latte bases and foodservice use; long-lasting finish, suitable after meals. |