If you’ve ever whisked up a vibrant green bowl of matcha and wondered where this beautiful powder comes from, you’re in for a treat. Matcha isn’t just a trend. it’s a centuries-old tradition rooted in Japanese tea culture. At Noon, we bring you matcha that’s not only delicious and smooth, but also steeped in history, purity, and craftsmanship. And it all starts in one of Japan’s most fertile and revered tea-growing regions — Kagoshima.
Why We Chose Kagoshima?
Most people associate matcha with Uji (Kyoto), but Kagoshima, located in the southern tip of Japan, is one of the largest and most advanced tea-growing regions in the country, and a rising star in the matcha world.
Here’s why we chose Kagoshima as the source of Noon Matcha:
- Volcanic Soil: The region’s proximity to Sakurajima volcano gives the soil rich minerals, ideal for nutrient-packed tea leaves.
- Clean Air & Water: Kagoshima’s natural surroundings provide pure water sources and minimal pollution, which significantly enhances leaf quality.
- Climate Perfection: With mild temperatures, frequent rainfall, and misty mornings, Kagoshima offers a microclimate perfect for matcha cultivation.
- Organic Farming Practices: Kagoshima leads Japan in organic tea farming, and many farms (like the one we work with for Noon Matcha) are JAS-certified organic, Halal certified, and FSSAI approved for India.
Noon Matcha Sourced from the Heart of Kagoshima
At Noon, we are proud to source our ceremonial-grade matcha directly from a small, family-run tea farm in Kagoshima that has been growing tea for generations. Our matcha is:
- Made from the first flush, young and tender leaves
- Grown using organic, sustainable farming methods
- Stone-ground for a smooth, frothy finish
- Packed and sealed in UV-protected tins to preserve freshness and nutrients
Aroma, Taste & Cultivars
One of the most important aspects of high-quality matcha is its aroma and flavor profile, and that comes down to both the terroir and the cultivar - or tea plant variety used.
At Noon, our ceremonial-grade matcha is made using a blend of Yabukita and Okumidori cultivars:
- Yabukita: The most popular and widely used cultivar in Japan, known for its well-balanced flavor, rich umami, and bright, grassy aroma. It offers a slightly bold, classic green tea taste that many matcha lovers recognize.
- Okumidori: A more delicate cultivar that adds mild sweetness, smoother texture, and a deeper green hue to the blend. It enhances the smooth, mellow finish and adds depth to the overall flavor experience.
Together, these cultivars give Noon Matcha its signature creamy texture, subtle sweetness, and fresh vegetal notes — all rounded out with a deep umami that lingers pleasantly.
On the nose, you’ll catch hints of fresh cut grass, steamed greens, and a touch of sweetnness, while the taste is smooth, silky, and never bitter. This makes it ideal for traditional whisking, lattes, or even mindful sipping sessions.