“It’s fall again. Why do I mention it? Because this is traditionally when matcha is released. Ichiban (first picked) matcha is stored away from spring to fall to give it more depth of flavour. ...” Read full tasting note
“For a key to my rating scale, check out my bio. Firstly, it is important to remember that this is a “house” matcha, or rather a lower-end, budget matcha intended for daily consumption. That...” Read full tasting note
“Made this one as a latte. Sooooo good! Ha ha. I used 1 heaping tsp of matcha and about 1/2 tsp white sugar. I dissolved that in a little bit of warm water from the kettle. I then frothed up...” Read full tasting note
The highest quality Matcha is exclusively grown and produced in the rolling hills of Uji, in the ancient city of Kyoto, where Hibiki-an is located. Japanese tea culture, such as the tea ceremony, was developed in Kyoto. It is one of the reasons the techniques of growing highest grade Matcha intensively accumulated in the Uji region.
Our House Matcha is Ichibancha, the first tea harvest of the year, like all our teas, and is carefully grown in the shade for 20 to 30 days before harvest by the way of “Jikagise”. Despite the fact that House Matcha is our entry grade, we are confident with the quality and value.
If you have drank Matcha sometimes, please compare our price and taste with other companies. We are certain you will immediaely detect the value of our House Matcha.
Our House Matcha is perfect for those new to the art of Matcha or those who drink it quite often and would like a high quality everyday Matcha that is also a good value!
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