Usage: Usucha
Harvest: Spring 2025 (Ichibancha)
Cultivar: Yabukita Breeds
Harvesting Method: Hand-held harvester from shaded tea fields
Processing Method: Traditional stone-grounded powder
Taste: Refined bitterness complemented by a deep, complex umami character
Appearance: A delicate, tender green color
This tea, offered at an excellent price, is ideal for those new to matcha or for those who enjoy it only occasionally but still seek good quality. It is made from the indigenous Yabukita cultivar and is well suited for matcha lattes or for preparing usucha, especially for beginners.
No.6 - Iwai no Shiro
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.
