Drawing on the Mythical Cradle of Japan
Drawing on the Mythical Cradle of Japan
Izumo. Here, in Shimane Prefecture, tea grows slowly under a clouded sky that saturates the leaves with green. Shimane is not among Japan’s oldest tea regions, but it has spent years building a reputation as a micro-region recognised by connoisseurs. The climate differs from the better-known growing areas — summers can be hot, winters severe, and days overcast. As a result, the tea leaves produce more chlorophyll, retaining a deeper colour and a more intense umami.
Shimane 島根県
The tea fields are surrounded by a firefly conservation area. Fireflies are highly sensitive to water and soil quality, and their presence here reflects the condition of the ground that feeds the bushes. It was in this place — one that demands patience and experience — that the plantation behind Moshi Matcha was established, run in the spirit of „from field to table”: the full journey, from cultivating the leaf to the finished matcha in the bowl. It is a legacy born from the wish to share tea of the highest order with everyone who genuinely values its taste.
A family undertaking, combining the knowledge of generations, a passion for ceremonial excellence, and close attention at every stage from cultivation to the moment of grinding. Today the process is overseen by Yuta Oka — the youngest tea master in Japan, a laureate of national tasting competitions, and an authority who brings a fresh perspective and contemporary thinking to the tradition. We are proud to place in your hands teas from a region known for uncompromising quality and careful selection.
Shimane remains one of Japan’s lesser-known tea regions — it accounts for roughly 0.2% of national matcha production*
*Data from Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF), 2021.
The cultivars that shape our matcha
The character of matcha is largely determined by the tea plant variety — hinshu (品種) in Japanese, cultivar in international usage. In Izumo we work with two: Okumidori and Yabukita. Each brings a slightly different balance of sweetness, umami and fresh green notes to the cup.
Okumidori
The most distinctive cultivar in our collection. It yields a deep green colour, pronounced umami and natural sweetness, while retaining an unusually gentle finish.
Three of our matchas come from Okumidori. Kami and Kizoku use the youngest leaves, in which the cultivar expresses itself most fully. Hotaru is a balanced composition with a softer, more tea-forward character — suited to everyday preparation, lattes, smoothies and baking, without dominant bitterness.
Yabukita
The most widely planted cultivar in Japan, valued for its clean and harmonious flavour profile. In our Haru it takes on a subtle sweetness and a delicate umami, shaped by the climatic conditions of the Shimane region.
Matcha from Shimane is captivating in its subtlety — it combines a delicate umami with natural sweetness and an exceptionally clean finish. Its silky texture makes it equally good prepared traditionally as usucha or used as a base for lattes and other café drinks, keeping both its distinct flavour and its intense green colour.
Unlike the best-known regions such as Uji or Nishio, Shimane is known for smaller-scale, artisanal production. It is a region where harmony of flavour matters most — instead of dominant umami it offers a balanced combination of fresh green notes, natural sweetness and a soft, elegant finish. Every bowl stays light, clean and pleasant as part of a daily matcha ritual.
Moshi Matcha imports matcha directly from Izumo, Shimane Prefecture. We ship within Poland; for enquiries from abroad, please write to us.
Japanese matcha regions compared
| Attribute | Shimane | Uji | Nishio | Shizuoka | Kagoshima |
|---|---|---|---|---|---|
| Regional character | Artisanal premium production | Historic cradle of matcha | High-quality matcha | Largest tea region | Very large tea region |
| Flavour profile | Delicate umami, sweetness, nutty and floral notes | Deep umami and creamy sweetness | Sweet-nutty balance | Fresh, grassy | Sweet and vegetal |
| Umami | ★★★★☆ | ★★★★★ | ★★★★☆ | ★★★☆☆ | ★★★☆☆ |
| Bitterness | Very low | Very low | Low | Medium | Low |
| Natural sweetness | High | Very high | High | Medium | Medium |
| Colour | Vivid, deep green | Emerald green | Light green | Vivid green | Intense green |
| Texture | Silky and light | Creamy | Smooth, whisks well | Light | Smooth |
| Best suited to | Straight matcha, usucha, daily ritual | Tea ceremony | Usucha and premium latte | Latte and baking | Latte and everyday matcha |