This ceremonial grade matcha is made from the first flush of the season and features a single cultivar: Okumidori, sourced from both Shizuoka and Kagoshima prefectures. They’re ground using a bead mill to achieve a fine, uniform powder. The leaves are carefully processed into tencha to preserve their quality, freshness and flavour.
DEEP, UMAMI, FRUITY AND SMOOTH AFTER TASTE
This ceremonial grade matcha is made from the first flush of the season and features a single cultivar: Okumidori, sourced from both Shizuoka and Kagoshima prefectures. They’re ground using a bead mill to achieve a fine, uniform powder. The leaves are carefully processed into tencha to preserve their quality, freshness and flavour.
DEEP, UMAMI, FRUITY AND SMOOTH AFTER TASTE
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