A blend of hand-picked tea leaves, mainly from the Kyoto variety "Samidori." This matcha has a strong flavor and is almost completely bitter. Recommended for those who drink matcha regularly and want to try something a little better.
Origin：Kyoto, Japan
Source
Composition：Traditional Uji Matcha Blend
Tea Gardens：Watsuka, Ninokuni, Ujitawara, Joyo and Uji, Kyoto
Cultivars：Yabukita, Samidori, Saemidori etc.
*Tea garden names follow the naming conventions used by the JA Zen-Noh Kyoto Tea Market.
Harvest
Harvest Season：First flush (Ichibancha)
Harvest Method：Shears harvested
Shading
Shading Method：Traditional shelf shading (Tana), Direct shading
Shading period：25-35 days
Tencha drying furnace：Horii-style Tencha Furnace
Processing：Stone-milled
Recommended Uses：Usucha / Koicha
Serving Guide: 2 g for Usucha / 4 g for Koicha
Best Before：6 months from the date of manufacture
Uji matcha is not completed by a single garden or cultivar alone. It is a tradition of carefully composing a bowl by selecting teas from different gardens and cultivars, while considering the character of each year’s harvest. By bringing these elements together, the tea master’s role is to shape a blend that maintains a consistent style from year to year.
Matcha Todou Mukashi $31.00
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