Kazan - Kagoshima Matcha

Name: Kazan - Kagoshima Matcha
Brand: Tezumi
Price: 18 USD

Koicha (thick), sourced from Kagoshima

SweetUmamiSmoothDelicateBitterAstringent

From $18.00 (20g)

~$0.90 per gram

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Grade

Koicha (thick)

Region

Kagoshima

Sourcing

Kagoshima, Japan

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Tasting notes

"Soft and mild" with a "relaxed and calming" quality; flavor wheel shows Sweetness, Umami, Aroma, Astringency, Bitterness (no numeric values)

"Soft and mild, this Kagoshima matcha is relaxed and calming, but packs enough of a punch to mix beautifully with milk for a smooth and delicate latte."

Pricing as disclosed

20g — $18.00

50g — $36.00

100g — $64.00

250g — $136.00

Full details

Everything disclosed on the product page (13 fields)▾

Price: $36.00
Sizes: 20g Can, 50g Bag, 100g Bag, 250g Bag
Producer: Minoruen Chaho (みのる園茶舗)
Region: Kagoshima, Japan
Flavor Profile: "Soft and mild" with a "relaxed and calming" quality; flavor wheel shows Sweetness, Umami, Aroma, Astringency, Bitterness (no numeric values)
Tasting Notes: "Soft and mild, this Kagoshima matcha is relaxed and calming, but packs enough of a punch to mix beautifully with milk for a smooth and delicate latte."
Name Significance: "Kazan (火山) means 'Volcano', a reference to Sakurajima, the active island volcano in Kagoshima that provides the mineral-rich volcanic ash which is instrumental to the soil and tea plants"
Recommended Uses: Baking, lattes, usucha (thin tea), koicha (thick tea), with lattes highlighted as primary recommendation
Brewing Hot Latte: Mix 4g (2 tsp) sifted matcha with 40ml water at 70°C (158°F); heat/steam 180ml (6 oz) milk; pour milk into matcha base
Brewing Iced Latte: Mix 4g sifted matcha with 40ml water at 70°C; pour 180ml milk into ice-filled 10-12oz glass (optionally add ~5ml syrup); pour matcha base over ice
Brewing Usucha: Heat water to 70°C; add 70ml water to 2g sifted matcha; whisk briskly back-and-forth for approximately 20 seconds
Review Rating: 5 stars, 1 review
Producer Background: Minoruen established in 1958 by Yamaguchi-san; currently headed by Yamaguchi Shinichi (second generation), with his son Yamaguchi (spelled "Yamguchi" on the page) Yuma (returned from Tokyo in 2016) supporting operations and hosting brewing classes

Research notes

The page spells the second-generation head's son's surname as "Yamguchi" in one place versus "Yamaguchi" elsewhere on the same page - likely a typo on the source page, reproduced faithfully. No cultivar name, harvest date, or certifications disclosed.