MiMA is not a blend of cultivars. It is a single-cultivar matcha — made from one tea variety (Samidori), from one harvest and one production batch.

The tea is grown in the Uji region of Kyoto and stone-ground in small batches. The milling date is clearly indicated and every batch has a traceable origin.

The origin fields have been independently tested in an EU laboratory (pesticides and herbicides). Test results are available upon request — hello@mimamatcha.com

MiMA began in 2024 after a long search for matcha that clearly stated the essentials: where exactly it was grown, which cultivar it came from, and when it was milled.

Each harvest is selected personally — by origin, cultivar and milling date.

Questions before ordering are welcome — hello@mimamatcha.com

Matcha latte: Sift 2 g (½ teaspoon). Add 20 ml of water at 75–80 °C and mix into a smooth base. Add 150–200 ml of warm milk.

Traditional preparation (usucha): Sift 2 g. Add 60–70 ml of water at 75–80 °C. Whisk with a bamboo whisk (chasen) in a “W” motion until a fine foam forms.

Slovenia: GLS 2–5 business days · EU: 7–10 business days

Questions? hello@mimamatcha.com