Grown in Yame, Fukuoka—Japan’s most renowned region for shaded teas—this matcha is cultivated in mountainous gardens and shaded for an extraordinary 35 days before harvest. The prolonged shading enhances L-theanine and chlorophyll, creating profound umami, silky texture, and brilliant green color.
Crafted with Precision
Only the youngest spring leaves are selected and carefully processed into premium tencha. The leaves are slowly stone-milled into an ultra-fine powder, preserving the delicate aromas and creamy mouthfeel that define exceptional Japanese matcha.
Tasting Notes
Expect layers of:
- Rich, rounded umami
- Sweet young greens
- White peach and apricot
- Delicate floral notes
- A long, elegant finish
Smooth and low in astringency, Kirari 31 offers remarkable balance and depth in every sip.
Perfect for Koicha and Beyond
Created primarily for Koicha (thick tea), this matcha develops a glossy texture and custard-like richness when prepared traditionally.
It is equally exquisite as:
• Usucha (thin tea)
• Cold Brew Matcha
• Matcha Espresso
• Premium Matcha Latte
Why Choose Ikigaicha Kirari 31?
At Ikigaicha, we select matcha not for marketing labels, but for authenticity of terroir, exceptional craftsmanship, and purity of flavor.
Kirari 31 is a rare expression of Yame’s mountain terroir—elegant, complex, and crafted to be savored slowly.
Origin: Yame, Fukuoka, Japan
Cultivar: Kirari 31 (Saemidori × Sakimidori)
Shading: 35 Days
Processing: Premium Tencha, Stone-Milled
Best For: Koicha, Usucha, Cold Brew, Matcha Espresso
| Size | 20g |
|---|
How to make usucha matcha
2-4g
50-60ml
80-85C
How to Prepare Koicha (Thick Matcha)
Koicha is the most traditional and concentrated style of Japanese matcha preparation, served during formal tea ceremonies. Unlike Usucha, it is not whisked into foam but gently kneaded into a smooth, glossy texture.
You’ll Need
- 3–4 g (about 2 heaped chashaku scoops or 1 teaspoon) of matcha
- 25–35 ml of soft water
- Water temperature: 75–80°C
- Matcha bowl (Chawan)
- Bamboo whisk (Chasen)
- Tea sieve (recommended)
Step 1 — Warm the Bowl
Pour hot water into the chawan to warm it. Discard the water and dry the bowl thoroughly.
Step 2 — Sift the Matcha
Sift 3–4 g of matcha into the bowl. Sifting helps create the silky texture that defines exceptional Koicha.
Step 3 — Add Water
Pour 25–35 ml of water at 75–80°C over the matcha.
Avoid boiling water, as excessive heat can suppress sweetness and delicate aromas.
Step 4 — Knead, Don’t Whisk
Using the bamboo whisk, slowly mix the matcha in a gentle back-and-forth motion.
Do not whisk vigorously or create foam.
The goal is a thick, glossy consistency—smooth, velvety, and free from lumps.
Step 5 — Appreciate the Moment
Take small sips and allow the matcha to coat the palate.
Notice the depth of umami, the sweetness, the texture, and the lingering finish.
Koicha is not meant to be rushed.
It is the purest expression of the tea leaf—an invitation to slow down and experience the craftsmanship, terroir, and spirit of Japanese tea.
Ikigaicha Recommendation for Kirari 31
- Matcha: 4 g
- Water: 30 ml
- Temperature: 75°C
This ratio reveals Kirari 31’s creamy texture, profound umami, and elegant notes of white peach and apricot while maintaining exceptional smoothness and balance.
د.إ190.00
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