Morimoto Family

A Tea Garden with a Pioneering Spirit

The Morimotos’ story begins in 1971, when Haruyo and Shigeru took over the small family business from Shigeru’s parents. Over the decades, what started as a single tea garden plot of about one hectare grew into a farm spanning approximately eight hectares across twelve different plots.

As early as 1977, the Morimotos began growing tea organically. At that time, organic farming was still considered a bold, almost inconvenient path in Japanese tea cultivation. For Haruyo and Shigeru, it was a decision made from the heart: they wanted to cultivate tea in harmony with nature, without chemical pesticides or synthetic fertilizers.

To this day, this philosophy shapes every tea from their garden. The Morimotos do not view their plants as raw materials, but as living counterparts. For them, the soil, microorganisms, insects, sun, rain, and wind are all part of a greater whole. You don’t taste this care loudly, but quietly: as purity, balance, and a pleasant depth.

From Leaf to Powder: A Family-Run Operation

What makes the Morimoto family’s teas so special is the close connection between cultivation, processing, and final preparation. The freshly harvested leaves are processed in their own production facility, just a few steps away from their home. Shigeru Morimoto oversees many steps of the process himself and has developed his own style over decades.

A particularly distinctive feature is the gentle final heating. It helps preserve the fresh, clear character of the teas and harmoniously rounds out the delicate aromas. The result is matcha that doesn’t feel overpowering, but remains precise, green, and vibrant.

For you, this means: You get matcha with traceable origins, carefully crafted by the family, and a quality that doesn’t rely on label hype. Good news for everyone who likes things straightforward.

Why diversity is so important here

The Morimotos work with various tea bush varieties. These include, among others, Oku Midori, Minami Sayaka, and Yabukita. Each variety brings its own characteristics: more sweetness, more umami, floral notes, crisp freshness, or a fuller body.

This diversity isn’t just exciting from a sensory perspective.
It also makes the tea garden more resilient, because different plants react differently to weather, light, and insects. Year after year, Haruyo and Shigeru reassess which areas should be shaded and which tea bushes should be allowed to grow in the open air.

• Oku Midori is often characterized by a delicate sweetness, depth, and a rounded body.
• Minami Sayaka offers an intense green color, fruity notes, and a delicate floral aroma.
• Yabukita forms a harmonious, mild base and ensures balance.

Morimoto Matchas at Matchashop

The matchas in this category demonstrate just how varied the flavors of organic matcha from a single family-run garden can be. Sometimes classic and deep, sometimes floral and delicate, sometimes simple enough for everyday use or as a green ingredient in the kitchen.

• Morimoto Matcha Gyokujou is made from particularly tender leaves of the Oku Midori variety. The bushes are shaded before harvest. The result is an elegant matcha with depth, gentle umami, and a subtle sweetness.
• Morimoto Premium Matcha Minami Sayaka showcases the floral, fruity side of the Morimoto garden. The shaded leaves of the Minami Sayaka variety provide a vibrant green color, delicate sweetness, and an exceptionally fragrant character.
• Morimoto Matcha is well-balanced, intensely green, and versatile. It pairs wonderfully with cold water, matcha lattes, shakes, and creative recipes.

For mindful rituals and intentional breaks

Matcha naturally contains caffeine and L-theanine. Many people appreciate this combination because they find the experience more alerting yet calmer than with coffee. Of course, your own experience is what matters most: Matcha isn’t a promise, but a refined tea ritual that can accompany you through your daily life.

When whisked with just water, Morimoto Matcha reveals its full depth. With milk or a plant-based beverage, it becomes creamy and approachable. Shaken cold, it brings freshness to warm days. And in recipes, it adds color, character, and a green accent that needs little explanation.

How to Prepare Morimoto Matcha

For a classic bowl, place about one gram of matcha in a matcha bowl, first stir it with a little warm water until smooth, and then whisk it with about seventy milliliters of water until frothy. Warm, not boiling, water at about seventy to eighty degrees is ideal.

For cold matcha, you can first stir the powder with a little water until smooth and then top it off with cold water or a plant-based milk. Give it a quick shake, marvel for a moment, then enjoy.

Frequently Asked Questions About Morimoto Matcha