Imperial-Grade Matcha Set

Only 264 pounds (120 kg) of matcha are produced annually, resulting in just 4,000 jars of 30g each per year. This ultra-limited production means Hoshicha matcha is a rare treasure, reserved for those who demand the very finest-and it often sells out quickly.

Our matcha is aged for nearly three years in double-layered, vacuum-sealed packaging at -5°C and 30% humidity, allowing the flavors to develop into a creamy, caramel-like richness with perfectly balanced umami and sweetness. This meticulous aging process is unmatched and ensures a flavor profile you simply cannot find elsewhere.

Only the top three leaves and bud of each stem are hand-picked by veteran harvesters-many descendants of the original Edo-era workers-during the first flush. Each leaf is steamed, air-dried, and painstakingly de-veined by hand using feather brushes, a process that takes ~8 hours per kilogram, ensuring only the purest leaf flesh is used.

Strict cultivar selection, labor-intensive hand processing, and the limited capacity of our stone mills mean only 15% of initial batches meet our rigorous flavor and quality standards after three years of aging. In addition, the Yamamori Family has restricted it’s farm to one-acre, due to the perfect microclimate and soil matter of this plot, which specifically sits along the Uji River near Lake Biwa. This rarity makes Hoshicha a true collector’s item.