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    Home / Our Matcha

    Our Matcha

    Our Matcha – Types and Their Specifics

    Every Kyosun matcha has its story and purpose. From the kitchen and gastronomy to the tea ceremony – choose matcha directly from Japan with guaranteed origin, organic certification, and regular lab testing.

     

    typy_matcha

    🧪Every batch tested pesticides, heavy metals, microbiology.
    🌱Organic / kosher fully compliant with strict EU standards.
    📦Freshness & logistics chilled storage, fast rotation.
    🤝Private Label & B2B tailored formulas, stable quality.

    Kyosun Matcha B⁺

    📍 Origin: Shizuoka (3rd harvest) ✅ Certification: Organic 🎯 Use: gastronomy, home cooking, food production

    Pronounced taste with light astringency and light green color. Higher catechin content – ideal for intense color and flavor in desserts, drinks, and culinary formulas.

    Smoothies & shakes Ice cream & desserts Food manufacturing
    • Sweetness *
       
    • Umami *
       
    • Astringency ****
       
    • Color intensity *
       

    Kyosun Matcha B⁺⁺

    📍 Origin: Aichi + Shizuoka (1st & 2nd harvest) ✅ Certification: Organic, kosher 🎯 Use: daily drinking, production

    Delicate with a hint of astringency and a more pronounced green tone. More amino acids than B⁺ – often chosen for the best price/performance ratio.

    daily drinking recipes with matcha HoReCa
    • Sweetness **
       
    • Umami **
       
    • Astringency ***
       
    • Color intensity **
       

    Kyosun Matcha A⁺

    📍 Origin: Aichi (1st harvest) ✅ Certification: Organic, kosher 🎯 Use: cafés, straight preparation, matcha latte

    Smooth, harmonious taste without astringency and beautifully intense color. High L-theanine content supports focus and delivers calm energy.

    traditional preparation matcha latte tea houses
    • Sweetness ***
       
    • Umami ***
       
    • Astringency **
       
    • Color intensity ****
       

    Kyosun Matcha A⁺⁺

    📍 Origin: Aichi (1st harvest) ✅ Certification: Organic, kosher 🎯 Use: tea rituals, premium lattes

    Even smoother and fuller than A⁺. Velvety texture and sweet finish – outstanding quality, near-ceremonial.

    usucha (whisked) premium latte tastings
    • Sweetness ****
       
    • Umami ****
       
    • Astringency *
       
    • Color intensity ****
       

    Kyosun Matcha A⁺⁺⁺

    📍 Origin: Kagoshima (1st harvest) ✅ Certification: Organic, kosher 🎯 Use: usucha & koicha, fine dining

    The highest grade in our portfolio: delicate, slightly sweet taste, deep green color, and velvety texture. Ideal for traditional preparation (usucha, koicha) and exclusive concepts.

    tea ceremony koicha (thick) fine dining
    • Sweetness ******
       
    • Umami ******
       
    • Astringency *
       
    • Color intensity ******
       

    Quick Comparison

    Type Origin / harvest Certification Brief profile Best for
    B⁺ Shizuoka (3rd) Organic pronounced, lightly astringent gastronomy, desserts, production
    B⁺⁺ Aichi + Shizuoka (1st & 2nd) Organic, kosher delicate with a hint of astringency daily drinking, recipes
    A⁺ Aichi (1st) Organic, kosher harmonious, no astringency straight prep, latte
    A⁺⁺ Aichi (1st) Organic, kosher velvety, sweeter rituals, premium lattes
    A⁺⁺⁺ Kagoshima (1st) Organic, kosher ultimate delicacy usucha/koicha, fine dining
    Note: Flavor profiles may vary slightly by season and batch. Each batch undergoes quality control; full documentation is available for B2B partners.
    Private Label & Wholesale Contact us

    Frequently Asked Questions

    Which matcha is best for lattes?

    For everyday lattes, choose B⁺⁺ (balanced color and taste). For premium drinks, go with A⁺ or A⁺⁺ – a velvety profile with pronounced umami.

    What's the difference between 1st, 2nd, and 3rd harvest?

    1st harvest (first spring leaves) – the most delicate taste, higher L-theanine. 2nd harvest – fuller flavor, still gentle. 3rd harvest – more pronounced profile and higher catechins, great for gastronomy and production.

    How should I store matcha after opening?

    Airtight, chilled, and away from light. After opening, ideally consume within a few weeks to preserve full aroma.