NAKAI 十六 JU-ROKU (16) SPECIALTY GRADE ORGANIC MATCHA - product photo
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NAKAI SHIMAMON 縞紋茶碗 - packaging
NAKAI 十六 JU-ROKU (16) SPECIALTY GRADE ORGANIC MATCHA - lifestyle
Fresh Japanese green tea leaf, matcha source ingredient, NAKAI organic tea from Japan
NAKAI 十六 JU-ROKU (16) SPECIALTY GRADE ORGANIC MATCHA - product photo
NAKAI 十六 JU-ROKU (16) SPECIALTY GRADE ORGANIC MATCHA - matcha powder close-up
NAKAI SHIMAMON 縞紋茶碗 - packaging
NAKAI 十六 JU-ROKU (16) SPECIALTY GRADE ORGANIC MATCHA - lifestyle
Fresh Japanese green tea leaf, matcha source ingredient, NAKAI organic tea from Japan

十六 JU-ROKU (16) SPECIALTY GRADE ORGANIC MATCHA

White chocolate sweetness, nori-like umami, and delicate berry notes — shifting with temperature, from gentle sweetness to refined depth.
$35.00
$35.00
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Customers are saying

5.00 ★ (28)
Verified

Veil of mist, infinite echo.

JU-ROKU (16) is where depth meets elegance. First-flush leaves from three cultivars, grown in Kirishima’s mineral-rich volcanic soil, are hand-harvested and stone-milled to keep their full flavour, colour and nutrition.

Tasting notes

Soft white chocolate on the first sip, layered with nori-like umami and a hint of toasted chestnut. A clean, creamy finish with a sweetness that lingers. Vivid emerald green, with an inviting vegetal aroma.

Why it stands apart

Three cultivars, three roles: one brings sweetness, one depth, one a lingering finish. Together they build a complexity no single variety reaches on its own. USDA organic certified.

How to prepare

  • Usucha (thin tea): sift 2 g (1 tsp) into a warmed bowl, add 70 ml of water at 80°C and whisk briskly in an “M” motion for 15–20 seconds, until a fine froth forms.
  • Latte: sift 2 g into a cup, add 30 ml of hot water and whisk until smooth. Top with 150 ml of steamed milk or a plant-based alternative.

Details

Origin Kirishima, Kagoshima, Japan
Cultivar Three-cultivar blend (proprietary)
Grade Specialty
Certification USDA Organic
Harvest First flush (ichibancha)
Processing Shade-grown, hand-harvested, stone-milled
Net weight 20 g
Best for Koicha, usucha

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NAKAI 十六 JU-ROKU (16) SPECIALTY GRADE ORGANIC MATCHA - product photo

十六 JU-ROKU (16) SPECIALTY GRADE ORGANIC MATCHA

$35.00
$35.00
Fresh Japanese green tea leaf, matcha source ingredient, NAKAI organic tea from Japan

Terroir & Tasting notes

Matcha Terroir

ORIGIN · 土地
— volcanic soil / depth / umami / luminous green

Grown in the misty highlands of Kirishima, the tea plants flourish in mineral-rich volcanic soil. Morning fog veils the fields, preserving their vivid green hue. Sharp temperature shifts and abundant rainfall cultivate sweetness, depth, and balanced bitterness. From fertile kuroboku soil and cool mountain air, a pure and alive matcha is born.

CULTIVAR · 品種
— Asahi / Kirari / Saemidori

十六 is a single-origin blend that unites three cultivars from Kirishima. Each builds upon the other, creating complexity in balance.

  • Asahi offers refined umami and soft sweetness with minimal bitterness
  • Kirari adds a smooth mellowness for balance
  • Saemidori imparts floral fragrance and brightness

ROASTING · 火入れ
— gentle roasting / polish / clarity / craftsmanship

Lightly roasted and blended by master artisans to bring forth sweetness, clarity, and balance in every bowl.

Tasting Notes

White chocolate and fresh mist open with a melting softness, layered with nori-like umami and the cool breath of young buds, and settle into a crystalline resonance that lingers like distant ridges at dawn.
Top : White chocolate & fresh mist — delicate, luminous, immediately enveloping
Mid : Nori-like umami & new-shoot sweetness — Kirishima earth shaped by Asahi precision
Finish : Crystalline resonance — clear, elevated, echoing long into stillness
Umami ●●●●●　Elegance ●●●●●　Sweetness ●●●●○　Bitterness ●○○○○

Serving Suggestions

Iced Matcha Americano

  1. Place 2g of matcha into a tea bowl.
  2. Pour 60–80ml of hot water at 70–80°C (158–176°F) and whisk until frothy.
  3. Pour the matcha over a glass filled with ice.
  4. Add 100–120ml of cold water and stir gently.
  1. Place 2g of matcha into a tea bowl.
  2. Add 30ml of hot water at 80°C (176°F) and whisk until smooth.
  3. Add 100ml of warm milk at 65°C (149°F) and stir gently.

For extra sweetness and umami, whisk with water below 60°C (140°F). Lower temperature reveals a smoother, gentler flavor.

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