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“Very easy to drink.” Read full tasting note
“Much more vibrant and bright than Hikari or Satoshi. Very mild. Smooth, grassy, with really subtle vegetal notes (raw veg not cooked).” Read full tasting note
regal, brilliant, manna
Our newest and most intriguing matcha.
Dreamlike and rare, produced in Gokasho (Uji, Kyoto) with the classic “honzu” method (shading the tea fields with reeds). Pronounced umami and a long, long finish. Quite chocolatey on first sip, followed by tastes of spring baby vegetables and fresh herbs.
Obsessive Japanese matcha farmers dreamed this one up. Each leaf is coddled and tended to, from first bud to ground matcha.
Why do people like our matcha so much?
As with all of our matcha, there is just one harvest a year, in early May, and all leaves are picked by hand. 100% stone ground. Naturally fertilized with ground sardine, herring, and beef bones.
A true gem of a matcha, very difficult to find matcha of this quality.
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