Nagori Room

Quiet Meadow

A powdered gyokuro from Yame, Fukuoka,
selected for its rich umami, natural sweetness,
and distinctive aroma.

KAORI has a refined, layered profile: ripe pear
brings a rounded fruit-like sweetness, followed
by rich umami and a delicate white flower note.
The combination gives the tea both depth and
aromatic lift.

With its dense, silky texture and concentrated
character, KAORI is the most elevated tea in the
ISUTOGI collection.

CULTIVARS

Saemidori · Tsuyuhikari

TASTE PROFILE

White Flower • Rich Umami • Ripe Pear • Fresh Greens

THE FEELING

A field in bloom.

KAORI takes its visual direction from a meadow filled with grasses and wildflowers, framed by layered hills and distant mountains.

The artwork is abundant rather than minimal — flowers appear throughout the landscape, with different textures and muted colors coming together across the field.

That sense of abundance reflects the tea itself. KAORI has several pronounced characteristics working together: the rounded sweetness of ripe pear, the depth of rich umami, and the delicate aroma of white flower.

Quiet Meadow brings these two sides together: the richness and detail of the landscape, and the layered character of the tea.

tea profile

Sweetness ●●●●○
Umami ●●●●●
Body ●●●●○
Freshness ●●●●○
Bitterness ●○○○○
Finish ●●●●○

Cultivars

Saemedori• Tsuyuhikari

Taste Profile

White Flower • Rich Umami • Ripe Pear • Fresh Greens

Classification
• Character — Refined
• Intensity — Rich
• Texture — Silky
• Astringency — Low
• Finish — Clean

Best Pairings
• Japanese cheesecake
• Honey castella
• Black sesame cookies
• Fresh pear

ORIGIN RECORD

Yame · Fukuoka · Japan

KAORI comes from Yame, Fukuoka, a region known for producing teas with pronounced umami, natural sweetness, and depth.

Its character begins with gyokuro, a tea cultivated under shade before harvest. This traditional cultivation allows the leaves to develop the concentrated umami and sweetness that define gyokuro, along with its distinctive aromatic character.

Unlike matcha, which is traditionally made from tencha, gyokuro is processed as a leaf tea. For KAORI, the finished leaves are finely ground into powder, allowing the character of the entire leaf to be experienced directly in the cup.

KAORI is made from first-harvest Saemidori and Tsuyuhikari, two cultivars selected for their refined sweetness, umami, and aromatic qualities.

The result is a powdered gyokuro with a dense, silky texture and layered profile of rich umami, ripe pear, white flower, and fresh greens.

Rather than presenting gyokuro as simply another form of matcha, KAORI preserves what makes it distinctive — the depth and sweetness created through shading — while bringing it into a powdered format made for whisking.

Region — Yame, Fukuoka, Japan
Harvest — First Harvest
Processing — Traditional Brick-Kiln Drying • Stone-Milled • Shade Grown