Usage: Usucha / Koicha for Beginner
Harvest: Spring 2023 (Ichibancha)
Cultivar: Uji-hikari / Samidori Breeds
Harvesting Method: Handpicked from traditional shaded tea fields
Processing Method: Traditional stone grounded powder
Taste: Mellow taste, yumminess, elegant bitterness and complex umami taste
Looks: Emerald and tender green color
Very attractive price-performance ratio. The most popular Matcha tea is made from the Uji native breeds Uji-Hikari and Samidori. This stone-ground tea can be prepared both as Usucha and Koicha.
No.3 - Aoi no Mukashi
About Matcha:
Matcha is a finely grounded powdered green tea, made from tea leaves shade-grown before the harvest. Blocking sunlight prevents sweetening and deliciousness components from turning into bitterness and astringency. The leaves used for this tea are usually shaded with different methods for more than 20 days before plucking. Then the leaves are steamed to prevent a reduction in the quality of the fresh leaves and to preserve their freshness. The leaves are then further dried and chopped into small pieces. Once the veins have been removed, the final steps involve further drying and are finally ground into powder with a granite stone mill.
