Usage: Koicha and Usucha
Harvest: Spring 2023 (Ichibancha)
Cultivar: Samidori Breeds
Harvesting Method: Handpicked from traditional shaded tea fields
Processing Method: Traditional stone grounded powder
Taste: Mellow and pleasant taste, thick and deep with yumminess, harmonized umami taste
Looks: Deep emerald, bright green color
This quality of Matcha is very difficult to find for a reasonable price outside of Japan. Samidori breed Tencha leaves are handpicked. The leaves come from the Shirakawa region in Uji which is famous for its quality tea made from traditional methods.
No.2 - Hatsumukashi
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 the 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.
