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

Ikkyu Tea KEIA Competition Matcha

Ikkyu Tea KEIA organic matcha is stone-milled from first-flush Tsuyuhikari in Satsuma, with floral pine notes, high umami, and no bitterness.
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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.

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Single-cultivar Tsuyuhikari matcha for straight usucha or koicha

Ikkyu Tea KEIA Competition Matcha is a 2025-harvest, single-estate organic matcha from Satsuma in Kagoshima Prefecture. This ceremonial first-flush matcha is made only from Tsuyuhikari leaves and stone-milled in low quantities. Its defining qualities are high umami, no bitterness, a fresh floral aroma with pine notes, and an emerald color.

What does KEIA Tsuyuhikari matcha taste like?

KEIA has a smooth, round profile and a fragrant character. The fresh aroma combines floral and pine notes, while high umami comes without bitterness. Tsuyuhikari buds earlier than the widely grown Yabukita cultivar and is known for its high umami and caffeine content.

  • Cultivar: 100% Tsuyuhikari
  • Tea style: Competition matcha and ceremonial first flush
  • Color: Emerald
  • Flavor and aroma: High umami with fresh floral and pine notes

Where is this single-estate matcha produced?

The tea comes from Yamaguchi Hitoshi’s fields at Yamaguchi En, established around 1977 in Satsuma, Kagoshima Prefecture. The farm is in southern Kyushu, away from the better-known tea-producing areas of Chiran and Ei. Its isolated setting has no neighboring fields to affect the farm through drift. Yamaguchi Hitoshi is a second-generation farmer and producer who works with his wife and four children.

KEIA is made from 100% Japanese tea. The leaves were plucked at the end of May for the 2025 harvest, then processed as single-cultivar, stone-milled matcha. The product is organic under JAS.

How should KEIA matcha be prepared?

KEIA is intended primarily for drinking straight as either usucha, thin matcha, or koicha, thick matcha. The listed preparation uses 2 g (0.07 oz) of matcha with 70 ml (about 2.36 fl oz) of water at 80°C (176°F), with a listed time of 0 seconds. Plant-based milk is the suggested option for buyers who prefer to mix it rather than drink it straight.

What format is currently available?

The current option is Plain bag with obi 40 Gr (1.41 OZ), and it is available. The unopened conservation period is 12 months. For optimal tasting after opening, use the matcha within six weeks.

Grade

Ceremonial

IKKYU Tea offers you a Ceremonial matcha powder.

Ceremonial is a commercial matcha grade made from hand-picked young tea leaves, then stone-ground for its taste and vibrant color.

Season

Harvested during Ichibancha

Ichibancha is the late-April-to-May first harvest, producing vibrant green matcha with sweet, delicate flavor and characteristic umami.

Origin

Matcha from Kagoshima

This matcha comes from Kagoshima.

Kagoshima is a major Japanese tea origin where volcanic soils and harvests from late March yield matcha with bold, mineral flavors.

Frequently asked questions

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

Is Ikkyu Tea KEIA organic matcha?

Yes. KEIA is identified as organic under JAS and is made from 100% Japanese tea.

Where does KEIA matcha come from?

KEIA comes from Yamaguchi Hitoshi's single estate in Satsuma, Kagoshima Prefecture, Japan. Yamaguchi En is located in southern Kyushu.

Which cultivar is used for KEIA?

KEIA is made exclusively from the Tsuyuhikari cultivar. These tea leaves bud earlier than Yabukita and are known for high umami and caffeine content.

What does KEIA matcha taste like?

KEIA has high umami and no bitterness, with a smooth, round profile. Its fresh aroma includes floral and pine notes, and the powder has an emerald color.

Can KEIA be used for usucha and koicha?

Yes. KEIA is intended for drinking straight as either usucha, thin matcha, or koicha, thick matcha.

How do you prepare KEIA matcha?

Use 2 g (0.07 oz) of KEIA with 70 ml (about 2.36 fl oz) of water at 80°C (176°F). The listed preparation time is 0 seconds.

Can KEIA be mixed with milk?

Yes. Plant-based milk is the suggested option when mixing KEIA instead of drinking it straight.

When was KEIA harvested and how should it be stored?

KEIA is from the 2025 harvest, with leaves plucked at the end of May. Its unopened conservation period is 12 months, and optimal tasting is within six weeks after opening.