Usage: Usucha
Harvest: Spring 2023 (Ichibancha)
Cultivar: Yabukita / Samidori Breeds
Harvesting Method: Hand-held harvester from shaded tea fields
Processing Method: Traditional stone grounded powder
Taste: Elegant bitterness and complex umami taste
Looks: Tender green color
Very good Price-performance ratio. Tender green color and a complex taste with both elegant bitterness and slightly creamy mouth feeling. Perfect Matcha for usucha and for those who looking for an afordable price. Made from the indigenous Samidori breeds Yabukita and Uji.
No.5 - Midori Yama
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.
