Image des trois matcha cérémoniaux Kyoyu posés sur une table en bois : Kisakuna, Tanoshi et Shinsetsu, chacun dans son emballage élégant.

Discover Our Exceptional Matcha Teas

At KYOYU, we celebrate the art of sharing through matcha teas of exceptional quality. Cultivated in the most prestigious regions of Japan, our three ceremonial matchas embody the richness and diversity of this heritage. Whether you are looking for a deep Umami taste , creamy notes or a subtle touch of almond and hazelnut , each cup is an invitation to discovery and serenity.

Our teas are grown exclusively in Japan ,
in different regions whose climate and soil are suitable for them.

Ceremonial Japanese Matcha: Three Unique Profiles

  • Matcha Kisakuna en gros plan posé sur un livre

    KISAKUNA - The Friendly Matcha

    Originating from YAME , KISAKUNA offers rich Umami flavors and nutty notes. It is perfect for warm moments to share.

    Find out more in detail 
  • Notre matcha Tanoshi posé sur une table en bois.

    TANOSHI – The Happy Matcha

    Grown in UJI , TANOSHI seduces with its smoothness and delicate almond notes. An ideal sweetness for moments of pleasure and indulgence.

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  • Notre matcha Shinsetsu, posé sur une table avec a ses coté une coupelle remplie de poudre de matcha. En arriere plan, un bol a matcha de couleur blanche.

    SHINSETSU – The Benevolent Matcha

    Produced on the island of KYUSHU , SHINSETSU enchants with its refined notes of red fruits and its velvety texture. A matcha designed for moments of serenity.

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What makes our matcha flavors so distinct?

Our matcha KISAKUNA , TANOSHI and SHINSETSU are blends of different Cultivars (tea varieties) – see our dedicated section for more details. Each of them is made from 100% tencha leaves, with no added flavors.

The taste differences come from two key factors:

  1. Regional Origins : Each matcha comes from a specific region of Japan. The tea leaves for KISAKUNA come from YAME , TANOSHI is made from leaves that are grown in UJI , and SHINSETSU is produced with leaves grown on the island of KYUSHU .
    Each region's unique environment, including soil and climate, gives tea leaves subtle variations in flavor.
  2. Cultivar Blends : Each blend is designed by combining different varieties of tea plant ( Camellia sinensis ).
    A cultivar (short for "cultivated variety") is a variety of plant selected for specific qualities, such as:
    Disease resistance.
  • Special flavors.
  • High umami content.
  • Optimal growing conditions (sunlight, shade, climate, soil, etc.).

By combining famous cultivars like Yabukita , Okumidori, Saemidori and Samidori , we create unique profiles that balance Umami, creaminess and sweetness , and give our matchas their distinct flavors.

This combination allows us to create a matcha that is both tasty and versatile, perfect for traditional preparation as well as for creative recipes.

Our ceremonial matcha teas are all from the first harvest, "Ichibancha" in Japanese, which literally means "first tea". The first picking is the one that guarantees the most intense color and the most refined taste. The best matcha always comes from the first harvest of the year.

Find the matcha that suits you

Explore our three ceremonial matchas and choose the one that suits your tastes and moments.

Ceremonial Matcha What is matcha?