Origin and quality
What is in your bowl, where it comes from, and the criteria we grade it by.
All Maison Genkai matcha comes from Yame, in Fukuoka prefecture, direct from the producer with no European intermediary. Our ceremonial grade means first-harvest leaf shaded for at least 14 days; premium means first or early second harvest, also shaded at least 14 days.
Our grading criteria, published
"Ceremonial grade" has no legal definition in Europe — anyone can print it on any powder. So we apply the traditional Japanese criteria, and publish them so you can hold us to them.
| Criterion | Ceremonial (usucha) | Premium |
|---|---|---|
| Harvest | First harvest only (ichiban-cha), picked in early May | First or early second harvest |
| Shading | Minimum 14 days under tana or kabuse covers | Minimum 14 days |
| Colour | Vibrant emerald to jade green | Clear green |
| Taste | Pronounced umami, natural sweetness, zero bitterness | Balanced, holds up in milk |
| Use | Traditional usucha, without sweetener | Daily drinking, lattes, food service |
Why shading matters
Shade duration influences the leaf's L-theanine and chlorophyll content. More shade yields more umami and a deeper green. It is the criterion that most clearly separates a matcha for drinking from a matcha for cooking.
Yame, Fukuoka
Yame is a small tea region in Fukuoka prefecture, on the island of Kyushu. It accounts for roughly 3% of Japanese tea output, and it is a reference terroir where tea has been at the heart of local culture for over 600 years. Our sourcing is direct: no European intermediary between the farm and the Swiss warehouse, and each reference carries its farm and harvest year.
- Microclimate with cool, misty mornings that extend the shading effect
- Traditional cultivation, with straw tana shading among the top growers
- A reputation for smooth, umami-rich leaves with natural sweetness
- Swiss stock, shipped within 48 to 72 hours
Our producers
Our matcha comes from small-scale Japanese family producers, selected for their exacting standards, consistency and deep-rooted craftsmanship.
Family producer, 3rd generation
Carries on a ceremony-focused tradition with rigorous selection and maximum quality. Grown following a "Gennoyaku" approach: reduced and strictly regulated pesticide use.
Producer in the Yame mountains
Grows tea under JAS-certified organic agriculture, in an artisanal approach free from pesticides and chemical fertilizers, where product purity comes from respecting the soil and the natural rhythm of the terroir.
Freshness and storage
Matcha is a living powder: it oxidises in light and heat. Stored properly, it keeps its colour and its umami.
- Airtight container, away from light, heat and humidity
- Optimal temperature below 10 °C — refrigerate once opened
- Drink within 4 to 6 months of opening for peak flavour
- Unopened pouches keep 12 to 18 months under refrigeration
What we do not claim
Every reference carries its own claims. One of our two producers grows under JAS-certified organic agriculture — but the references currently in the catalogue are not sold as organic, and we do not present them that way. A producer's certification only becomes a product claim once the reference itself is certified: forthcoming organic references will carry their certification on their own product page. We also make no claim of stone-milling, shading beyond 14 days, or tea-plant age, for lack of documentation today.
FAQ
Where does Maison Genkai matcha come from?
Entirely from Yame, Fukuoka prefecture, on the island of Kyushu, direct from the producer. No European intermediary sits between the farm and our Swiss warehouse. Each reference carries its farm and harvest year.
What does "ceremonial grade" mean at Maison Genkai?
First harvest only (ichiban-cha, picked in early May), shaded at least 14 days under tana or kabuse covers, vibrant emerald to jade green, with pronounced umami and no bitterness. The term has no legal definition in Europe, so we publish our criteria to make them answerable.
What is the difference between ceremonial and premium?
Ceremonial comes exclusively from the first harvest and is drunk as traditional usucha, without sweetener. Premium comes from the first or early second harvest, with the same 14-day minimum shading, and suits daily drinking, lattes and food service.
How long does matcha keep once opened?
Allow 4 to 6 months after opening for peak flavour, in an airtight container refrigerated below 10 °C. An unopened pouch keeps 12 to 18 months under refrigeration.
Is your matcha organic?
It depends on the reference, and it is stated on each product page. One of our producers grows under JAS-certified organic agriculture, but the references currently in the catalogue are not sold as organic. Forthcoming organic references will carry their certification explicitly — each product page states what applies to it.
Put it into practice
The 50 g range for home, or professional formats from 500 g to 25 kg.