AKI Matcha
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Matcha produced by AKI Matcha
AKI Matcha offers a comprehensive range of authentic Japanese matcha products, each crafted using traditional methods and organic cultivation practices. Their product line spans from ceremonial grade matcha for traditional tea ceremonies to culinary grade options for cooking and baking applications.
Ceremonial Grade Matcha Collection
Superior Ceremonial Grade (AKI01) represents their premium offering, featuring a 9.5/10 roast level and crafted exclusively from the Okumidori (deep green) cultivar. This exceptional matcha delivers rich umami (savory taste) and a smooth, complex flavor profile that frequently garners awards in Shizuoka competitions. The product is specifically designed for special tea ceremonies and offers an elevated matcha experience.
Imperial Grade (AKI88) stands as the most exclusive matcha in their collection, representing the pinnacle of ceremonial grade quality. Produced in limited quantities, this premium matcha features tea leaves nurtured on their farm in the Tenryu Mountain region, hand-picked by skilled farmers, and shaded with bamboo for an extended period of 30-35 days to maximize chlorophyll and amino acid content.
Their standard Ceremonial Grade matcha incorporates the Saemidori (early green) cultivar, prized for its vibrant green hue and naturally sweet flavor profile with minimal bitterness. This grade is made from the youngest tea leaves, carefully cultivated and harvested to produce matcha with vibrant green color, smooth texture, and rich umami flavor, intended to be enjoyed whisked with water for traditional koicha (thick tea) and usucha (thin tea) preparations.
Premium and Culinary Grades
Premium Grade matcha offers excellent quality at a more accessible price point, potentially featuring the Yabukita cultivar known for its balanced flavor and adaptability. This grade maintains high quality while being suitable for smoothies, lattes, and other beverages, making it ideal for daily consumption where quality and cost balance is desired.
Culinary Grade provides the most economical option, suitable for cooking and baking applications. While less vibrant and slightly more bitter than ceremonial grades, it remains packed with antioxidants and delivers authentic matcha flavor for desserts and culinary creations.
Organic Certification and Quality Standards
All AKI Matcha products are certified organic, holding certifications from JAS (Japanese Agricultural Standards), USDA (NOP), EU, and Canada. The company rigorously tests each batch for potential hazards, including radiation and heavy metals, adhering to stringent Japanese and international standards. Products are packaged in sealed containers to preserve freshness and protect from light, heat, and moisture.
History of AKI Matcha
AKI Matcha Co., Ltd. operates from Hamamatsu, Shizuoka, Japan, a region celebrated for its ideal tea cultivation conditions. Located at 1867-1 Aritama Minamimachi, Chūō-ku, Hamamatsu, Shizuoka 431-3122, the company has established itself as a global matcha supplier with 90 years of experience in the industry.
Traditional Cultivation in Prime Territory
The company sources its matcha from Shizuoka Prefecture, with a notable portion coming from the pristine Tenryu Mountain region. This elevated location provides consistent mist, pure air, high altitude, and ample rainfall while avoiding the air pollution found in other matcha-producing areas. The region’s fertile soil and favorable climate create optimal conditions for cultivating high-quality tea plants.
Artisanal Production Methods
AKI Matcha employs traditional Japanese cultivation techniques, including a crucial shade-growing period spanning 20-35 days before harvest. This process elevates chlorophyll and L-theanine production, creating the signature vibrant green color and enhanced umami flavor profile. The company harvests during the first flush of spring in early May, when leaves are at their youngest and most tender.
The production process follows time-honored methods: leaves are hand-picked by skilled farmers, then steamed to prevent oxidation. After drying, the leaves undergo meticulous sorting to remove stems and veins, leaving only pure leaf material called tencha. The final step involves stone-grinding using traditional granite mills, a slow process that can take up to an hour to produce just 20-30 grams of matcha powder.
Quality Standards and Certifications
The company maintains rigorous quality control throughout production, holding multiple organic certifications including JAS (Japanese Agricultural Standards), USDA (NOP), EU, and Canada certifications. Each batch undergoes testing for radiation and heavy metals, adhering to strict Japanese and international safety standards.
Product Range and Cultivars
AKI Matcha offers various grades from ceremonial to culinary, utilizing premium cultivars including Saemidori, Okumidori, and Yabukita. Their flagship Imperial Grade (AKI88) represents the pinnacle of their collection, produced in limited quantities with extended 30-35 day shade periods and bamboo covering for maximum chlorophyll and amino acid content.
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