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Carefully Selected Tea farmers. Traditional Craftsmanship. And the Finest Quality.
Takumi Matcha is a premium matcha brand created in collaboration with Japanese Tea farmers.
Find the right matcha for your needs—from traditional tea service to lattes and desserts.
Compare each product’s origin, flavor profile, and recommended uses below.
CEREMONIAL
MATCHA
Premium matcha at tea ceremony standard
Okumidori
Produced in Mie Prefecture
A refined, premium all-round matcha with a quiet elegance
| Quality | Exceptionally high, with outstanding umami, aroma, and consistency. |
|---|---|
| Taste | Smooth and refined, rich in umami with minimal bitterness. |
| Color | Deep, rich green with a composed tone. |
| Characteristics | Extremely well-balanced and highly regarded for professional use and international markets. |
| Applications | Japanese cuisine, kaiseki, and premium course endings; ideal for VIP service. |
Organic Matcha
Produced in Kagoshima
Blend
Naturally refined, smooth, and approachable
| Quality | Made from JAS-certified organic tea leaves, grown without reliance on pesticides or chemical fertilizers. |
|---|---|
| Taste | Mild, smooth, and easy to drink with minimal bitterness. |
| Color | Bright, vibrant green with a fresh appearance. |
| Characteristics | Light aroma unique to Kagoshima, offering a sense of natural purity. |
| Applications | Suitable for thin tea, as well as lattes, sweets (baked goods, ice cream, Japanese sweets), and a wide range of culinary uses. |
PREMIUM
MATCHA
The fine quality matcha for everyday use
Seimei
Produced in Mie Prefecture
A next-generation standout with brightness and drinkability
| Quality | High quality. A new variety increasingly highly regarded in recent years. |
|---|---|
| Taste | Rich umami and sweetness, very smooth with minimal off-flavors. |
| Color | Bright and clear green, ideal for matcha. |
| Characteristics | Easy to drink and approachable, even for first-time premium matcha users. |
| Applications | Suitable for customers new to matcha or those sensitive to bitterness. |
Tsuyuhikari
Produced in Mie Prefecture
Vibrant, well-balanced, and widely appealing
| Quality | Consistently high quality. |
|---|---|
| Taste | Strong sweetness with a pleasant aroma and a refreshing finish. |
| Color | Exceptionally vivid deep green. |
| Characteristics | High overall balance in both appearance and taste, suitable for a wide audience. |
| Applications | Ideal for French cuisine; light enough not to overpower dishes, and pairs well even after wine. |
DAILY
MATCHA
Great for lattes or smoothies
Yabukita
Produced in Mie Prefecture
The standard, benchmark variety
| Quality | A stable and widely used standard cultivar in Japan. |
|---|---|
| Taste | Well-balanced umami, bitterness, and aroma. |
| Color | Bright, standard green. |
| Characteristics | Neutral and easy to explain; ideal as a blending base. |
| Applications | A reference matcha for comparison experiences. |
Akikabuse
Produced in Mie Prefecture
Distinctive, cost-effective, and purpose-driven
| Quality | Not a cultivar, but a production method using autumn shading. |
|---|---|
| Taste | Smooth with a matured depth and unique richness. |
| Color | Slightly subdued deep green. |
| Characteristics | Excellent balance between quality and cost. |
| Applications | Ideal for latte bases and foodservice use; long-lasting finish, suitable after meals. |