Kasagi matcha powder

Kasagi Matcha Varieties And Their Unique Characteristics

Kasagi is a tea-producing area located in Kyoto Prefecture’s Yamashiro region, known for its rich tradition in matcha cultivation. Nestled between the famous tea regions of Wazuka and Minamiyamashiro, Kasagi benefits from a unique climate and soil composition that contribute to the distinct qualities of its matcha. The region shares many cultivation techniques with the broader Uji tea tradition, resulting in matcha that is both flavorful and aromatic.

Main Cultivars Grown in Kasagi

The Kasagi region primarily cultivates three key tea cultivars that influence the flavor and quality of its matcha. The most widely planted is Yabukita, which accounts for a significant portion of Japan’s tea production. Yabukita is known for its balanced taste, combining moderate umami with fresh, vegetal notes and a slight astringency. Another important cultivar is Okumidori, prized for its vibrant green color and rich umami flavor, making it ideal for premium ceremonial matcha. Lastly, Samidori is valued for its sweetness and delicate aroma, often used in high-grade matcha blends.

Flavor Profiles and Characteristics

Matcha from Kasagi reflects the unique terroir and cultivars of the region. Yabukita-based matcha offers a classic flavor profile with bright, grassy notes and a refreshing finish. Okumidori provides a creamier texture with nutty undertones and a pronounced umami depth. Samidori delivers a lighter, sweeter cup with subtle floral hints and minimal bitterness. The shading process, which lasts between 20 to 30 days, enhances chlorophyll and amino acid content, intensifying the green color and umami taste across all varieties.

Processing Techniques and Quality Indicators

Kasagi tea farmers follow traditional Uji methods to process their matcha. After harvesting, the leaves are steamed to stop oxidation, then carefully dried to produce tencha, the base material for matcha. Stems and veins are meticulously removed before the leaves are stone-ground into a fine powder. This slow grinding preserves the vibrant color and delicate flavors characteristic of high-quality matcha. Quality Kasagi matcha is identified by its bright jade-green hue, smooth texture, natural sweetness, and a lingering pleasant aftertaste. Single-cultivar matcha allows drinkers to experience the pure essence of each variety, while blends offer complex flavor profiles suitable for various culinary and ceremonial uses.