Niwa Matcha - Limited Edition | 25g

Most ceremonial matcha is a blend of two or more cultivars. Blending creates consistent flavour and lets producers balance each cultivar's strengths. Single-cultivar matcha uses only one variety, meaning the flavour reflects exactly what that plant produces - no blending to soften edges or add complexity from elsewhere. Niwa is 100% Asatsuyu. Every quality you taste - the creaminess, the natural sweetness, the dense froth - comes from that one plant. Single-cultivar matchas are rarer, less forgiving to produce, and for many matcha lovers, more interesting to drink.

Niwa opens with a natural sweetness - the characteristic signature of Asatsuyu - before unfolding into a deep, complex umami more intense than anything else in the Mezame range. The floral notes are subtle but present: a delicacy in the aroma and a softness in the aftertaste that feels almost ethereal. There is no bitterness, no astringency. The finish is long - properly long - in a way that invites you to sit quietly with the empty bowl for a moment.

Both are single-cultivar limited editions, exclusively on mezame.in. Yuki is Okumidori - creamy sweetness, dense froth, umami, nutty and approachable. Machine-harvested. Niwa is Asatsuyu - older, rarer, naturally higher in L-theanine, hand-harvested, shade-grown a full 4 weeks. If Yuki is elegant and immediately loveable, Niwa is profound and reveals itself over time. Yuki is the matcha people recommend to friends. Niwa is the matcha people keep for themselves.

Matcha degrades quickly when exposed to heat, light, and moisture. Most brands store at room temperature in warehouses - by the time it reaches you, it may have lost significant colour, aroma, and antioxidant potency. Mezame cold-stores all matcha in temperature-controlled refrigerators. This is the single biggest reason our matcha tastes fresher than most alternatives.

Both - but strikingly different. In a latte with oat milk, Niwa produces a thick, luxurious froth. In traditional usucha or koicha with just water, Niwa reveals its full character: the natural sweetness comes forward, the umami deepens, and the absence of astringency makes it feel effortlessly smooth. If you've never tried a bowl of usucha with a single-cultivar matcha, Mizu is the ideal place to start. Having said that, it's perfect to be had with lattes as well.

JAS stands for Japanese Agricultural Standards - Japan's government-regulated organic certification. JAS certified matcha means tea plants were grown without synthetic pesticides or fertilisers, under conditions audited by certified inspectors. It is stricter than many other "organic" labels. When you see JAS on a Mezame product, the certification was verified in Japan - not self-declared by the brand.

Good quality matcha tastes either umami, earthy or a combination of complex flavour profiles - far from grassy.

Matcha is an agricultural product, like wine, with a complex manufacturing process

Taste, flavour and texture may slightly vary due to varying conditions such as weather, moisture, milling techniques.

We offer express shipping based on special requests. Just DM us and we can make it happen at a nominal extra cost. Some of our products are also available on quick commerce platforms and amazon for quicker deliveries.

Avoid consuming matcha or any form of caffeine when pregnant, lactating. Consult your healtcare provider before consuming caffeinated beverages if undergoing any medical treatment.

It's ideal to use a bamboo whisk since it aerates the matcha well, breaks clumps and enhances the flavour and health benefits. However, to get stated, you can simply use an electric frother.

Matcha is sensitive to light, moisture and heat

Storage tips: Keep in airtight container, refrigerate after opening, consume within 2 – 3 months after opening.