The quality of matcha is determined by the time and care taken in selecting and processing the leaves. The more uniform the leaves and size of particles, the more resonant and remarkable the brew.
This mid-level matcha is slightly sweeter and has a smoother mouthfeel than the Mainichi, with notes of steamed rice, sweet potato and green hay.
PROCESSING NOTES—Shading the tea bushes allows only 10% of the sunlight to enter the slowly growing plants, increasing chlorophyll concentration, sweetness, and caffeine. Hand-scissoring (not machine), deveining the leaves, and granite-milling (not ceramic) yield a deep, creamy, extremely fine vivid green matcha.
INGREDIENTS—Organic Stone-milled, shade grown, Japanese green tea powder