This is the Cha-no-wa Nenrin Baumkuchen, made using Kintenkaku, a high-grade Uji matcha renowned for its vibrant green colour, rich sweetness, and fragrant aroma.
Each piece measured approximately 6 cm at its widest point and 2.5 cm in height, with roughly thirteen visible rings—each baked layer contributing to the characteristic appearance reminiscent of a tree’s annual growth rings. The vivid green interior was interspersed with fine brown lines from the baking process.
On tasting, the baumkuchen revealed a fine, soft crumb with a moist, melt-in-the-mouth texture. The butter content enriched the palate, allowing the grassy, vegetal matcha notes to unfold with clarity and depth. The flavour carried a pronounced umami, consistent with its intense colour, while any bitterness remained restrained, surfacing only subtly at the finish.
Among the brand’s offerings—financier, manjū, and baumkuchen—this was the most direct expression of matcha character, offering a bold and unadulterated showcase of the tea’s qualities. The sweetness was measured, allowing the integrity of the matcha to remain front and centre.
This Cha-no-wa Nenrin Baumkuchen contained 1 piece. It was produced in Japan and purchased in Sydney, Australia in 2025.