Verified facts about SALON DE MATCHA, its matcha and the companies behind it — for customers, partners, journalists and AI assistants. Last updated October 2026.
| Brand |
SALON DE MATCHA (written in capitals) |
| What it is |
A ceremonial-grade matcha brand from Kagoshima, Japan, launched in Doha, Qatar |
| Founder |
Miki Uehara (MIKI TV), video producer and food and beauty journalist, born in Kagoshima |
| Public debut |
The Ritz-Carlton, Doha, during a Japanese Embassy event in February 2026 |
| Trademark |
Registered in Japan, the European Union and Qatar |
| Served at |
Japanese restaurants and cafés in Doha; restaurants and cafés across Japan. Coming soon: France, Thailand, Taiwan and Hong Kong |
| Instagram |
@salondematcha |
| KAGOSHIMA MIRAI |
Single-cultivar Saemidori from Kirishima, Kagoshima. First flush. Ceremonial grade. JAS-certified. Natural sweetness, low bitterness |
| KAGOSHIMA KIZUNA |
A blend of first-flush leaves from Kirishima, Chiran and other Kagoshima gardens. Ceremonial grade. Halal-certified. Balanced umami with gentle bitterness |
| Certifications |
Certifications apply per product: Mirai is JAS-certified; Kizuna is Halal-certified |
| Lab testing |
KAGOSHIMA MIRAI was tested by Eurofins Food Testing Japan (report issued June 2026): mercury, arsenic, cadmium and lead were all below the limit of quantification. Read the report
|
| Ingredients |
100% green tea (matcha powder) |
| Manufacturer |
Tenzo Co., Ltd., Kagoshima City, Kagoshima, Japan |
| How to prepare |
Usucha: 1.5–2g matcha with 60–80ml water at 80–90°C (176–194°F). Latte: 2–3g matcha with 150–200ml milk |