The ingredients are hand-picked young buds and high-quality tencha selected from the tencha-producing areas of Kyoto Prefecture. This matcha is characterized by a moderate astringency and a mellow flavor that spreads deep within. We recommend drinking it as a thin tea.
Origin：Kyoto, Japan
Source
Composition：Traditional Uji Matcha Blend
Tea Gardens：Watsuka, Ujitawara, Minamiyamashiro and Kamo, Kyoto
Cultivars：Yabukita, Okumidori, 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：Direct shading, Traditional shelf shading (Tana)
Shading period：20-25 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 Agata no Shiro $21.00
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