Silver Ikkyu Tea KEIA Competition Organic Matcha pouch with a cream label

Circular mound of fine green matcha powder on a white background

Fine green Ikkyu Tea KEIA matcha powder in a pale ceramic bowl

Bamboo matcha whisk resting in a gray bowl of green KEIA matcha

Ikkyu Tea KEIA Competition Matcha

Ikkyu Tea KEIA organic competition matcha uses first-flush Tsuyuhikari from Satsuma, with floral pine notes, high umami and no bitterness.

Subtotal
{{ currencyFormat( pricing_summary.total_amount ) }}

Who is IKKYU Tea?

IKKYU Tea is a Kyushu matcha brand that sources first-harvest tencha from an organic farm in Kirishima and stone-mills it in Uji on traditional granite mills. It builds on centuries-old tea terroirs in Yame and Kirishima, producing matcha with rich umami and a creamy texture.

Direct relationships with artisans like Harashima-san and young innovator Takaki-san secure leaves from shaded high-elevation gardens (500–650 m) that raise L-theanine for smoothness. All matcha grades—from ceremonial to competition—pass through granite stone milling in Uji for optimal aroma and texture.

View brand profile Open official website

Single-cultivar Tsuyuhikari matcha for straight usucha or koicha

Ikkyu Tea KEIA is a 2025 first-flush, stone-milled organic competition matcha from a single estate in Satsuma, Kagoshima. Made only from Tsuyuhikari, it is intended mainly for straight preparation as usucha or koicha.

What does KEIA Tsuyuhikari matcha taste like?

KEIA has an emerald color and a smooth, rounded, medium-bodied profile. Its aroma is fresh and floral, with notes of pine. High umami and no bitterness distinguish its flavor. The Tsuyuhikari cultivar buds earlier than Yabukita and has high umami and caffeine content. This matcha is also identified as high in caffeine, although the amount per serving is not quantified.

How is this Kagoshima competition matcha produced?

The leaves were plucked at the end of May 2025 in Yamaguchi Hitoshi’s fields in Satsuma, Kagoshima Prefecture. KEIA is a single-estate, single-cultivar matcha made in low quantities. Its JAS organic status, first-flush harvest and stone-milled processing provide clear production details for buyers comparing Japanese matcha.

Origin: Satsuma, Kagoshima Prefecture, Japan
Cultivar: 100% Tsuyuhikari
Type: Competition matcha and ceremonial first flush
Harvest: 2025, plucked at the end of May
Packaging: Plain bag with obi, 40 g (1.41 oz)

How should KEIA be prepared and stored?

For the stated preparation, use 2 g (0.07 oz) of matcha with 70 ml (about 2.36 fl oz) of water at 80°C (176°F). The preparation time is listed as 0 seconds. KEIA is recommended straight in either usucha, thin matcha, or koicha, thick matcha. Plant-based milk is suggested when mixing it with milk.

The unopened conservation period is 12 months. After opening, the optimal tasting period is within six weeks. The 40 g format is supplied in a plain bag finished with an obi.

Reviews

Reviews of the product Ikkyu Tea KEIA Competition Matcha

Frequently asked questions

Single-cultivar Tsuyuhikari matcha for straight usucha or koicha Here are some frequently asked questions and answers.

What type of matcha is Ikkyu Tea KEIA?

KEIA is a 2025 first-flush organic competition matcha made in low quantities. It is stone-milled and uses only Tsuyuhikari from a single estate.

Where is KEIA matcha grown?

KEIA comes from Yamaguchi Hitoshi’s fields in Satsuma, Kagoshima Prefecture, Japan. The leaves were plucked at the end of May 2025.

Which cultivar is used for KEIA?

KEIA is made exclusively from the Tsuyuhikari cultivar. Tsuyuhikari buds earlier than Yabukita and has high umami and caffeine content.

What does KEIA matcha taste like?

KEIA is smooth, rounded and medium-bodied, with high umami and no bitterness. It has a fresh floral aroma, pine notes and an emerald color.

Is KEIA organic?

Yes. KEIA is JAS organic.

How should KEIA matcha be prepared?

Prepare 2 g (0.07 oz) with 70 ml (about 2.36 fl oz) of water at 80°C (176°F). It is intended for straight preparation as usucha or koicha, with a listed preparation time of 0 seconds.

Can KEIA be mixed with milk?

Yes. Plant-based milk is suggested when KEIA is mixed with milk, although its primary recommended uses are straight usucha and koicha.

What format does KEIA come in and how long does it keep?

KEIA comes in a plain bag with obi containing 40 g (1.41 oz). Its unopened conservation period is 12 months, and the optimal tasting period is within six weeks after opening.