Kirameki Matcha

煌めき 抹茶

Okumidori · Seimei · Yabukita · Tsuyuhikari · Kirari Blend

Produced in Ureshino, Saga, Kirameki Matcha is a premium five-cultivar matcha blend crafted from Okumidori, Seimei, Yabukita, Tsuyuhikari, and Kirari. The name Kirameki means “radiance” or “sparkle,” a fitting expression for a matcha that brings together vivid green color, layered umami, fresh aroma, and a bright, elegant finish.

Ureshino is one of Japan’s most distinctive tea regions, historically celebrated for its prized tamaryokucha, the beautifully curled green tea often associated with Ureshino and nearby Higashisonogi. While regions like Uji and Nishio are more widely known for matcha, Ureshino is still a relatively rare and exciting place for premium matcha production. As global interest in matcha continues to grow, some of Ureshino’s skilled tea producers are now applying their deep knowledge of high-quality green tea to tencha and matcha, creating a new expression of the region’s craftsmanship.

What makes this matcha special is the harmony of five carefully chosen cultivars. Okumidori brings smoothness, depth, and a rich green color. Seimei adds freshness, clarity, and a refined aromatic lift. Yabukita gives the blend structure and familiar Japanese tea character. Tsuyuhikari contributes deep umami, sweetness, and a round savory body. Kirari completes the blend with brightness, elegance, and a clean finish.

Together, these five cultivars create a balanced matcha that feels both rich and lively. The cup opens with soft umami and fresh green aroma, followed by a smooth body, gentle sweetness, and a clean grassy brightness. Rather than relying on one dominant flavor, Kirameki Matcha is built around harmony: depth from Okumidori, brightness from Seimei and Kirari, classic balance from Yabukita, and savory richness from Tsuyuhikari.

This matcha is ceramic-ground, giving it a traditional, carefully milled character. It is not ground extremely fine, so you may notice a slightly coarser texture compared with ultra-fine ceremonial matcha. This is normal for this style and does not mean the matcha is low quality. We recommend sifting before whisking for the smoothest bowl.

Kirameki Matcha is especially enjoyable as usucha, where its layered cultivar blend can be appreciated clearly. It also works beautifully as an iced matcha or latte, offering enough umami and structure to remain flavorful while still tasting clean and refined.

How to Prepare

Usucha / Traditional Matcha

2g matcha | 60–70ml water | 175°F / 80°C

Sift matcha into a bowl. Add water and whisk briskly until smooth and foamy.

Iced Matcha

2g matcha | 50ml water | Pour over ice

Whisk with warm water first, then pour over ice for a refreshing, vivid cup.

Matcha Latte

2.5–3g matcha | 50ml water | 180–220ml milk

Whisk matcha with water into a smooth concentrate, then add milk of choice.

Notes: Fresh Greens, Soft Umami, Gentle Sweetness, Clean Grassiness, Bright Finish, Smooth Savory Depth