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News: new Morimoto Matcha sorts 2016

In early 2016, new sorts of Morimoto Matcha were added to the Marimo product range. You can find the descriptions of each sort on the next pages, alongside the corresponding photo of their packaging.

photo: Organic Morimoto Matcha Gyokujou in a 20g-tin, Chasen made from dark bamboo, matcha bowl [unique] made by NARIEDA Shinichiro

The results of each year’s analyses from the Morimoto tea garden can be seen and downloaded on the following website: http://www.marimotea.com/analyses-radioactivity-organic-green-tea-japan/

Each year we order multiple analyses of the teas of the Morimotos, but because of the sheer amount of tea sorts, we cannot analyse each tea separately. The teas are grouped by harvest and cultivation method (e.g. 1st flush harvest 2015, Roji Saibai (non-shaded teas) or 2nd flush harvest 2015, Kabusecha (shaded teas)). The teas are also analyzed before the leaves are ground into matcha, so they are not listed separately as matcha, but are of course included in the analyses of the corresponding harvest. Example: The analyses for the Morimoto Matcha can be found in the 1st flush harvests‘ analyses of the Morimoto teas.




KABUSE 2 PREMIUM (organic)

For this sort of Matcha, the Morimotos chose the tea bush varieties Oku Midori, Oku Yutaka and Minami Sayaka. Thanks to the Shading (Kabuse) and the very careful grinding, this matcha is surprisingly fine and bright green, even though the leaves were taken from the second flush harvest.

Morimoto Matcha Kabuse 2 Premium is a quality of powdered tea, which is suited for green tea pastries, cocktails, shakes and other food products on connoisseur level, but can also be recommended for pure consumption. Just like the simpler grade (see above), it has a very good cost-benefit ratio.



The Morimotos’ best Sencha, Miyazaki Tokujou Sencha, is gently ground into a fine powder on a ceramic mill. The powdered tea that is produced this way is vibrantly green in colour and very balanced in taste. Just mix it with cold water or prepare it as a milk shake. But using warm water also produces an outstanding and vibrant green tea.




After being covered with black nets for two weeks preceding the harvest, only the very fine leaves of the tea bush variety Minami Sayaka were gently ground into a fine powder. Haruyo und Shigeru Morimoto have chosen this variety for their special Matcha because of its intensive green colour, floral fragrance und fine sweetness. These characteristics of the Minami Sayaka emerge even more due to the long shading.

An elegant and exceptional tea, that enchants with its finely flowery fragrance.



Only the most delicate leaves of the tea bush variety Oku Midori are ground gently into a fine powder. Before this, the tea bushes are shaded for about two till three weeks with black nets (kabuse). Haruyo and Shigeru Morimoto chose this bush variety for this elegant matcha because of the Oku Midori’s depth in flavour with a pleasant and delicate umami and because of its fine sweetness. The shading supports all these characteristics.

Compared to the Morimoto Premium Matcha Minami Sayaka, which can be found above, this tea is even more full-bodied and also deeper and in that sense classical.

Even though this tea was ground on a ceramic mill and not on granite, its texture is very fine. This is due to the top-class leaves that are only used for this matcha.



Powdered tea made from leaves of the tea bush variety benifuuki. Benifuuki is the only plant, which contains a remarkable concentration of methylated EGCG. Furthermore it also contains high concentrations of other catechins, which is the cause for an, in comparison to the other teas, quite strong taste.

Results of a compound analysis can be found on the backside of the packaging. We analyze this tea every year, so there is always the corresponding analysis on the packaging. The already very high concentration of catechins seems to increase with the age of the tea bushes. This can be observed over the years by storing the backside labels of this tea.

As a rule of thumb: the stronger the taste of a tea, the higher the concentration of catechins. As tea plants only produce catechins during the exposure to sun, benifuuki bushes are never shaded for the Kafun Catechin Tea. The Morimotos only harvest their benifuuki bushes, when the sun has shined for three days straight. If there is one cloudy days, the harvest gets postponed. They do this in order to guarantee the extraordinary high concentration of catechins.

Since not only the infusion is ingested, but also the powder, which has highly dispersed in water, all ingredients of the tea leaf can be ingested.


photo: Haruyo Morimoto embraces the tea bushes in her organic teagarden in Miyazaki