Kumiko Matcha
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Matcha produced by Kumiko Matcha
Kumiko Matcha offers a carefully curated range of premium organic matcha teas sourced from Japan’s most prestigious tea-growing regions. Their collection showcases the diversity of Japanese tea cultivars, each selected for unique flavor profiles and health benefits.
Signature Matcha Collection
The brand’s matcha selection features three distinct cultivars, each offering a unique tasting experience:
- Saemidori Bio – Distinguished by its pronounced umami (savory) flavor and vibrant green color. This cultivar delivers exceptional smoothness with 25,000 ORAC units per 100g of antioxidants. Harvested in late April, it contains high levels of L-theanine for relaxation benefits.
- Premium Bio – Features the robust Yabukita cultivar, Japan’s most widespread variety representing 75% of national production. Offers balanced vegetal notes with slight astringency and 32mg/g caffeine content. Perfect for daily consumption and latte preparation.
- Okumidori Bio – Presents delicate floral aromas with subtle sweetness. This late-harvest cultivar (June) provides lower caffeine content and silky texture, featuring white flower notes with gentle bitterness.
Matcha Grades and Applications
Kumiko Matcha categorizes their products into three distinct grades:
- Ceremonial Grade – Umami-rich with vegetal and slightly sweet notes. Contains 19-44mg/g caffeine. Designed for traditional tea ceremonies.
- Premium Grade – Balanced flavor with slight bitterness. 25-35mg/g caffeine content. Ideal for daily tea consumption and matcha lattes.
- Culinary Grade – Robust profile with astringent notes. 30-45mg/g caffeine. Perfect for baking, smoothies, and culinary applications.
Organic Certifications
All Kumiko Matcha products carry prestigious organic certifications:
- JAS (Japanese Agricultural Standard) – Certificate number FR-BIO-10.250-0001819.2023.001, ensuring cultivation without pesticides, herbicides, or chemical fertilizers
- EU Organic – European certification confirming compliance with Union organic agriculture standards through rigorous production controls
Each matcha blend is crafted by a master tea blender (chashi) who selects the finest green tea leaves, ensuring consistent quality and authentic Japanese flavor profiles in every package.
History of Kumiko Matcha
Kumiko Matcha represents more than a simple brand – it embodies a sensory journey to the heart of Japan, guided by a quest for wellness and authentic flavors. The company’s story begins with its visionary founder, Valentin, whose personal health challenges led him to discover the virtues of matcha and inspired him to share this treasure with the world.
The brand name Kumiko, meaning eternal beauty” in Japanese, pays homage to this quest for well-being and fulfillment. Since its establishment in 2013, Kumiko Matcha has committed to collaborating with passionate tea producers who respect both the environment and ancestral traditions.
A pivotal partnership was formed with Nakai-san, a pioneer of organic matcha in the renowned Uji region, whose unique cultivation methods contribute to the exceptional quality of their teas. The company has earned several prestigious certifications, including JAS (Japanese Agricultural Standard) certification number FR-BIO-10.250-0001819.2023.001 and EU Organic certification, demonstrating their commitment to quality and sustainability.
The brand’s dedication to traditional methods is evident in their harvesting practices. Tea leaves are cultivated in shade for several weeks before harvest using the kabuse technique, where tea plants are covered with straw mats or fabric, reducing sun exposure by 90%. This process, lasting 20 to 30 days, increases chlorophyll and L-theanine content, giving matcha its vibrant green color and unique taste.
Harvesting is performed by hand, selecting only the most tender young leaves called “first flush.” The harvest takes place primarily in spring, between late April and mid-May, when leaves are at their peak in terms of flavor and nutrients. Harvested leaves are transported in traditional bamboo baskets and stored in refrigerated warehouses at a constant temperature of 5°C to preserve freshness and quality.
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