“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.