Kasumi
Edamame, Cream, Citrus Blossom
Steamed edamame, soft cream and a faint citrus blossom lift, shaped by the deep-steamed Nishio style into a rounded, low-friction cup that reads sweet from the first sip with almost no drying edge. An approachable ceremonial pour for guests new to matcha, and a clean base for cold whisk and delicate matcha sodas.
Details
- Cultivars
- YabukitaJapanese cultivar
- OkumidoriJapanese cultivar
- Type
- Single Origin · Organic
- Origin
- Nishio
Taste
- Aroma4 out of 5
- Umami4 out of 5
- Sweetness4 out of 5
- Astringency1 out of 5
- Bitterness2 out of 5
How to use
Price
- 20gSample · free for cafés after a short call฿460
- 100g฿1,220
- 500gCafe pack฿4,950
- 1kg2 × 500g cafe packs฿9,000
Excl. 7% VAT · Pre-order, ships in ~14 days
Volume: 5kg+ 5% off · 20kg+ 10% off · 50kg+ 15% off · 100kg+ 20% off
About the cultivars
YabukitaShizuoka, Japan
Developed in 1908 by Hikosaburō Sugiyama in Shizuoka Prefecture, Yabukita is the most widely cultivated tea cultivar in Japan, accounting for a vast majority of tea production. Its name comes from 'yabu' (bamboo grove) and 'kita' (north), as Sugiyama originally planted it north of a bamboo clearing. It was officially registered as Tea Agriculture and Forestry Registered Cultivar No. 6 in 1953. Its popularity stems from its hardiness, frost resistance, adaptability to various regions, high yield, and excellent, well-balanced flavor.
OkumidoriJapan
Meaning 'late green', Okumidori is a cultivar that flushes later in the spring season compared to Yabukita. Registered in 1974, it's a cross between Yabukita and a native Shizuoka variety. It's valued for its strong umami, rich flavor, and vibrant green color, making it excellent for matcha and shaded teas like gyokuro. Its late budding nature can be an advantage in avoiding frost damage.
From
฿460