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“The moment you open the package you know this one is a big-time winner. The grind is so fine the the electrostatic properties are super strong! When I opened the package the matcha went poof. And...” Read full tasting note
World renowned farmer Kiyoharu Tsuji’s tencha (the green tea used for matcha) has won numerous awards at the Kyoto, West Japan (Kansai), and National levels. A careful selection and processing of this Asahi cultivar is generally used for these competitions.
Cultivation: Cultivated using centuries-old traditional methods including shading under a canopy of reeds and straw adjusted according to the sunlight and increasing until 95% of sunlight is cut. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year. Harvest: May. Carefully handpicked for maximum quality. Processing: Steamed and dried in a traditional tencha oven. Carefully refined — removing stems, veins — before stone mill grinding. Grinding: See variant info Packaging: Yunomi pull-top can and inner bag. Net weight: 20g Region: Uji, KyotoCompany description not available.
The moment you open the package you know this one is a big-time winner. The grind is so fine the the electrostatic properties are super strong! When I opened the package the matcha went poof. And not wanting to waste any of the fine powder I, looking like an idiot in hindsight, started trying to lick the air. ^^;
Feel: So smooth it is almost like you aren’t touching it.
Aroma: The newest grass shoots. Sweetgrass. Bits of umami. Fresh grated, cold, high-quality parmesan cheese. If you don’t believe me go pull parmesan out of the fridge and grate it.
Color: Amazing. Vibrant green. Shamrock. Wow.
Flavor: SO FRESH! Some might call this bland because of the lack of facial punch you receive like some matcha but I quite enjoy the incredibly subtle notes this holds. Also I highly enjoy that the marine attributes slowly sneak up if you sip it longer.
Mouthfeel: Air. It’s like sipping air. Liquid air? That sounds weird but it’s the freshest air with spring qualities added. It’s so smooth it’s like the purest water with the essence of pure ocean water. As you let it settle a bit more on your palate the marine attributes come out more.
I felt similar about Tsuji Kiyoharu’s Asahi cultivar from another vendor. It was like ethereal silk. Good to know Yunomi also carries it!