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Hibiki Matcha
  • Hibiki Matcha
  • Hibiki Matcha
  • Hibiki Matcha
  • Hibiki Matcha
Hibiki Matcha

Hibiki Matcha
$52.00
Variant

Hibiki is a koicha grade matcha produced in the Hoshino Valley, situated in the mountains of Yame. Matcha from this region is known for it's higher amounts of hiire—the final firing process that takes place just before milling. This process gently caramelizes sugars in the leaf, resulting in a matcha with intense aromatics, a remarkable depth of flavor, and a profound lingering umami. This is matcha of the highest order, and one not to be missed for those looking to experience a profile not found anywhere else in Japan.

Tasting Notes

  • Cream
  • Spring Grass
  • Peanut

Information

Producer: Shinya Yamaguchi
Cultivar: Blend
Production Area: Hoshinomura, Yame
Production Year: 2025
Packaging: 20g tin

  • Nutty
  • Umami
  • Verdant

Hibiki is a koicha grade matcha produced in the Hoshino Valley, situated in the mountains of Yame. Matcha from this region is known for it's higher amounts of hiire—the final firing process that takes place just before milling. This process gently caramelizes sugars in the leaf, resulting in a matcha with intense aromatics, a remarkable depth of flavor, and a profound lingering umami. This is matcha of the highest order, and one not to be missed for those looking to experience a profile not found anywhere else in Japan.

Preparation

Usucha

In a tea bowl, add 2g of sifted matcha and 65ml of hot water (180°F). Vigorously whisk the matcha in a "Z" pattern with a bamboo whisk until a fine foam appears.

Koicha

In a tea bowl, add 4g of sifted matcha and 30-35ml of water (180°F) and knead gently with a whisk until the matcha is completely mixed and is the texture of paint.

Iced Matcha

Add 2g of sifted Matcha to a tumbler or thermos, add 200ml of cold filtered water and shake vigorously for 30 seconds. Pour over ice.

View Guide

Shinya Yamaguchi

Shinya Yamaguchi is a renowned tea producer from Hoshino Village in Yame, Fukuoka Prefecture, celebrated for crafting some of Japan’s finest Sencha, Gyokuro and Matcha. A third-generation tea maker and the youngest person ever to achieve the prestigious 10-dan Tea Master certification, Yamaguchi-san balances deep tradition with a relentless drive for innovation in cultivar development and processing. Working in the remote, mist-covered mountains of Hoshinomura, he crafts teas of exceptional depth, sweetness, and clarity—among the most sought-after in Japan and deeply cherished by Kettl customers.

An unwavering commitment to quality.

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