The owner of the garden carefully selects high-quality tencha from the tencha-producing areas in Kyoto Prefecture. This matcha has the aroma and flavor of freshly ground tea and is easy to drink. It is often used as a thin tea at tea ceremonies. It tastes even better when drunk with sweets. It is also recommended for use in making sweets.
Origin：Kyoto, Japan
Source
Composition：Traditional Uji Matcha Blend
Tea Gardens：Watsuka, Ujitawara, Minamiyamashiro and Kamo, Kyoto
Cultivars：Yabukita, Okumidori, Gokou 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 Uji Mukashi $16.00
Sold out
