Chiran Matcha 30g from Kagoshima

Product description
From the southern tip of Japan comes a treasure steeped in volcanic soil and tradition. This certified organic ceremonial matcha from Chiran, Kagoshima Prefecture, balances a light, mellow sweetness with a quietly rich aroma. Imagine harmony in a bowl - soft, smooth, and serene.

Chiran is one of Japan’s largest tea-producing areas, highly esteemed nationwide, with its teas earning numerous awards at the National Tea Evaluation Competition.

Origin
Chiran (Minamikyushu City), Kagoshima Prefecture, Japan

Manufacturer
Nitao no Chiran Chaen

The secret to Chiran’s exceptional matcha lies in its origins:

Fertile volcanic ash soil with perfect drainage.

A warm, southern climate ideal for tea.

Unified, city-wide quality inspection standards to uphold the “Chiran Tea” name.

Only leaves that pass these strict tests earn the right to become Chiran tea. No wonder Minamikyushu City, where Chiran is located, ranks first in the nation for tea production!

And at the heart of this excellence is Nitao no Chiran Chaen, a family-run producer since 1967. Known for their deep-steamed teas and innovations like the fine-mesh teapot (designed to keep stray leaves out of your cup), they continue a legacy of meticulous tasting, strict production, and respect for tradition. Their teas have even won the national tea competition three years running.

Aroma, taste & consistency
Chiran’s Wajirushi Matcha is crafted from an Asatsuyu and Okumidori blend, resulting in a balanced, crowd-pleasing character:

🟢 Aroma: Mild, vegetal, and subtly sweet.

🟢 Taste: Smooth and nutty, with layers of umami and a gentle bitterness that softens with care.

🟢 Texture: Creamy and frothy, whisking beautifully into both usucha (thin tea) and lattes.

Best enjoyed as...
Like an espresso, it’s delicious sipped neat as a “matcha shot,” but it also stands boldly when blended into milk or plant-based alternatives, hot or iced.

Preparation instructions
How to Prepare - A Tiny Ritual

Usucha (Thin Tea):

Scoop 2g (1½ scoops) of matcha into a warmed bowl. (Sift first for best results.)

Cool freshly boiled water to 80°C (176°F).

Add enough water to fill the bowl one-third.

Whisk in a “の” (‘no’ shape) motion to dissolve and foam.

Pair with a sweet treat, then sip with joy.

Koicha (Thick Tea):

Scoop 4g (3 scoops) of matcha into your bowl. (Again, sift for smoothness.)

Cool boiled water to 80°C (176°F).

Add water until the bowl is about 60% full, saving a splash for later.

Whisk gently in a “り” (‘ri’ shape) motion. Add the remaining water.

Mix until luxuriously creamy.

Enjoy with wagashi (Japanese sweets).

Tips for perfection:

Always warm your tea bowl first - this coaxes out the freshest aroma.

Sift your matcha before whisking to avoid clumps (highly recommended).

Drink immediately after whisking - matcha grows more bitter as it cools.

Best enjoyed within 1 month of opening for peak freshness.

Other instructions
Storage: Treat it like a treasure

Matcha is delicate and loves a little extra care. To keep it vibrant and full of umami:

Store in the fridge or a cool, dark spot right after purchase.

Protect from heat, sunlight, air, and moisture.

Always use a dry scoop.

Keep the moisture pack, if present, inside the tin.

Enjoy within 1–2 months of opening for best flavor.

Storage guide:

Before Best-Before-Date (BBD): Cool, dry cupboard (<25°C) or fridge.

Close to BBD (≈2 weeks): Move to the freezer to preserve its greenness and umami.

After BBD: Safe to enjoy from the freezer for a few more months.

💡 PRO TIP: When you take it out of the freezer, use it quickly and pop it right back in - moisture is the enemy of umami.

Ingredients
Pure, simple, authentic

100% Premium Matcha green tea powder

No additives, no coloring - just nature’s finest.

Other notes
Does matcha “expire”?

Not really. Matcha doesn’t go bad in the way milk or bread does. Instead, it slowly loses its brightness and umami.

The “best before” date on the can simply marks when it will taste at its most vibrant. Shelf life depends on the producer, usually 6–10 months, but it may range from 3–12 months.

So, if you’re sipping matcha past its date, don’t worry - it may taste a little less lively, but it won’t do you any harm.