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Midori Spring: Organic Brand from Aichi, Kagoshima, Uji

Midori Spring sources organic matcha from Japanese tea regions and offers blends and single-cultivar grades for whisking, lattes, and baking.
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Who is Midori Spring?

Midori Spring is a Japanese matcha brand founded on a personal wellness journey, sourcing organic tea from Aichi, Kagoshima, and Uji. It offers a calibrated spectrum of grades, from versatile blends like Emerald Class to single-cultivar ceremonial matcha such as Okumidori.

Hand-picked for ceremonial grades, the youngest leaves undergo 21–30 days of 90% shading to surge chlorophyll and L-theanine. Processing relies on Mikage stone mills that grind tencha at 30–40 grams per hour to preserve volatile aroma compounds.

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Authentic Japanese matcha from personal wellness journey

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Midori Spring in details

Midori Spring brings the authentic taste of Japanese matcha to wellness enthusiasts who refuse to compromise on quality. Founded in 2015 by Ying Han, a tea lover and health advocate, the brand emerged from a personal journey—discovering matcha’s healing properties during years of managing chronic pain, inflammation, and anxiety. What started as one woman’s search for natural remedies has grown into a trusted source for organic ceremonial-grade matcha that honors centuries-old Japanese tea traditions.

Sourced with Intention, Crafted with Care

Every tin of Midori Spring matcha begins in the nutrient-rich soils of Japan’s premier tea regions—Kagoshima, Aichi, and the Tenryu Valley. The brand works directly with master growers and tea artisans, including renowned experts like Natsumi Osada, who blend rare cultivars such as Okumidori, Asanoka, and Ujihikari to create distinct flavor profiles. This isn’t mass-produced powder. It’s small-batch matcha milled fresh to order, ensuring maximum vibrancy and potency in every serving.

Quality You Can Trust

Midori Spring holds multiple certifications that speak to its commitment to purity:

  • USDA Organic Certified for sustainable farming practices
  • Kosher and Vegan to accommodate diverse dietary needs
  • Third-party tested by Eurofins for radiation and heavy metals
  • Whole30 Approved for clean eating programs

The brand’s transparency extends beyond certifications. Midori Spring publishes regular test results and maintains rigorous quality standards that exceed industry norms, giving customers confidence with every purchase.

A Range for Every Palate

Whether you’re new to matcha or a seasoned enthusiast, Midori Spring offers options tailored to your taste. The Emerald blend provides a beginner-friendly introduction with balanced flavor. The flagship Gold blend delivers rich umami notes perfect for daily lattes. Limited-edition offerings like Tenryu Origins, Miru, and Kiyora showcase rare single-origin leaves with pronounced complexity. Even the culinary-grade SEN matcha maintains premium quality for baking and cooking.

Recognition and Impact

EatingWell magazine named Midori Spring’s Gold matcha “Best for Versatility” in their expert roundup, praising its neutral taste and beginner-friendly profile. Beyond accolades, the brand demonstrates environmental responsibility by partnering with tree-planting initiatives—contributing over 8,300 trees planted and 19,000 plastic bottles removed from ecosystems.

From farm to cup, Midori Spring represents more than premium matcha. It’s a commitment to wellness, authenticity, and the belief that everyone deserves access to the purest, most flavorful matcha available.

About the Midori Spring Matcha

Midori Spring offers a calibrated spectrum of matcha grades, each tuned to a distinct sensory experience and application.

The Grades

  • Emerald Class: a versatile blend with a smooth, earthy profile and subtle sweetness, recommended for lattes, smoothies, and daily use.
  • Gold No. 2: Okumidori and Asanoka cultivars combined for a bold, nutty, creamy matcha with pronounced umami, ideal for ceremonial preparation.
  • Okumidori: a single-cultivar ceremonial grade with sweet, pronounced umami and distinctive character for savoring pure matcha essence.
  • Culinary Grade: an astringent, subtly bitter profile designed for baking and recipe development.

Processing

Traditional Mikage stone mills grind tencha at a deliberately slow pace, generating minimal frictional heat to preserve delicate volatile compounds, with each mill producing only 30 to 40 grams per hour.

Harvest location

Midori Spring sources its matcha from three of Japan's most venerated tea-growing prefectures, pursuing terroir-driven quality through partnerships across each region.

Regional sourcing

  • Aichi Prefecture gives a balanced matcha, versatile for ceremonial and culinary use, with nuanced flavor from its climate and soil.
  • Kagoshima Prefecture contributes a vibrant green hue and robust intensity from fertile volcanic soils, favored in premium blends.
  • Kyoto Prefecture (Uji) is the epicenter of Japanese matcha, the capital of matcha, known for exceptional depth, complexity, and pronounced umami.

Shading and harvest

For 21 to 30 days before harvest, the plants are shaded with sunlight cut by up to 90%. This surges chlorophyll for the vibrant green color and raises L-theanine. Midori Spring uses both manual and mechanized harvesting; hand-picking is reserved for the finest ceremonial-grade matcha, taking only the youngest, most tender leaves.

Midori Spring History

Midori Spring was founded in early 2015 by Ying Han, a tea lover and health enthusiast whose personal struggle with chronic back pain, inflammation, and anxiety led her to matcha. She built the brand around authenticity, quality, and consumer education.

Growth

From core matcha the company expanded into blends, drinkware, and accessories from 2016, then built partnerships with cafes and retailers across North America and Europe and invested in e-commerce from 2018.

January 1, 2015

Tea lover and health enthusiast Ying Han founded Midori Spring in early 2015, driven by her personal journey through chronic back pain, inflammation, and anxiety. After discovering matcha's tremendous health benefits through extensive research and tastings, she established the company to share this superfood and educate others on balanced lifestyle importance.

June 1, 2015

Midori Spring established sourcing relationships with Japan's most venerated tea-growing regions including Aichi Prefecture for versatile ceremonial and culinary applications, Kagoshima Prefecture for vibrant volcanic soil matcha, and the legendary Uji District of Kyoto Prefecture, the epicenter of Japanese matcha culture with centuries of production legacy.

January 1, 2016

Initially anchored by core matcha offerings, Midori Spring strategically expanded its product line to encompass roasts and blends, artisanal drinkware, and specialized accessories. This calculated diversification reflected ambition to cultivate a holistic 'matcha lifestyle' brand, catering to broader spectrum of consumer needs and preferences.

January 1, 2017

The brand deliberately cultivated partnerships with discerning cafes and specialty retailers spanning North America and select European markets, demonstrating a concerted effort to amplify distribution footprint and cultivate heightened brand recognition within key demographic segments through strategic alliance building.

January 1, 2018

Recognizing the paramount importance of direct consumer engagement, Midori Spring invested heavily in developing a robust e-commerce platform coupled with dynamic social media presence. This dual-pronged digital strategy enabled the brand to cultivate a global audience, foster direct relationships with consumers, and nimbly adapt to evolving market trends.

Frequently asked questions

Here are some frequently asked questions and answers.

What's the difference between Midori Spring's Gold No. 2 and Emerald Class if they're both $25.00 for 30g?

While both Gold No. 2 and Emerald Class are priced identically at $25.00 for 30g, they offer distinctly different experiences. Gold No. 2 features a blend of Okumidori and Asanoka cultivars, delivering bold, nutty, and creamy flavors with pronounced umami - making it ideal for ceremonial preparation. In contrast, Emerald Class uses a proprietary blend designed for smooth, earthy notes with subtle sweetness, specifically crafted for lattes and daily consumption.

The L-theanine content also differs slightly: Gold No. 2 contains 15mg per gram while Emerald Class provides 14.26mg per gram, reflecting their different intended uses and flavor profiles.

Why doesn't Midori Spring's Tenryū Origins Okumidori have a listed price?

Tenryū Origins Okumidori represents Midori Spring's premium single-cultivar offering with the highest L-theanine content at 23.8mg per gram. This ceremonial-grade matcha features pure Okumidori cultivar with sweet, pronounced umami and distinctive character sought after by tea masters.

The absence of listed pricing typically indicates this is either a limited-availability product, custom-priced based on seasonal harvests, or available through special inquiry only. Given its exceptional L-theanine levels and single-cultivar purity, it likely commands a premium above their standard $25.00 offerings.

How does Midori Spring's Mikage Stone Mill processing affect the final product compared to their Jet Mill method?

Midori Spring uses two distinct grinding methods based on matcha grade. Their Mikage Stone Mills - handcrafted with 1200 years of tradition - process only premium ceremonial grades like Gold No. 2 and Tenryū Origins Okumidori.

  • Mikage Stone Mills: Grind at cold temperatures, producing 30-40 grams per hour, preserving sweet aroma and delicate compounds
  • Jet Mill Machine: Used for culinary grades, operates at higher temperatures, more efficient but doesn't produce the signature sweet aroma

The stone mill's hand-carved patterns, precise weight distribution, and slow rotational velocity create the exceptionally fine particle size and smooth mouthfeel that distinguishes Midori Spring's ceremonial grades.

Which Midori Spring matcha grade should I choose for baking versus ceremonial tea preparation?

For baking and culinary applications, choose Midori Spring's Culinary Grade at $22.99 for 30g. Its astringent, subtly bitter profile and 14.26mg L-theanine content are specifically designed for recipes where matcha flavor needs to stand up to other ingredients.

For ceremonial preparation, select either Gold No. 2 ($25.00) with its bold, nutty umami from Okumidori and Asanoka cultivars, or the premium Tenryū Origins Okumidori for the ultimate ceremonial experience with 23.8mg L-theanine and pure single-cultivar sweetness.

What makes Midori Spring's sourcing from Aichi, Kagoshima, and Kyoto prefectures unique?

Midori Spring strategically sources from Japan's three most distinctive matcha-producing regions to create their signature blends:

  • Aichi Prefecture: Provides harmonious equilibrium, making it versatile for both ceremonial and culinary applications
  • Kagoshima Prefecture: Contributes vibrant green color and robust flavor intensity from fertile volcanic soils
  • Kyoto Prefecture (Uji District): The epicenter of Japanese matcha culture, delivering exceptional depth and pronounced umami character

This multi-regional approach allows Midori Spring to craft complex flavor profiles like their Gold No. 2 blend, combining the best characteristics from each terroir rather than relying on single-origin sourcing.