Origin: Ise, Mie Prefecture, Japan
Grade: Ceremonial, Kuradashi (1-year aged Tencha), 1st spring harvest
Production: Eco-responsible product from healthy and natural farming without chemicals, without the use of pesticides, and produced fairly according to the international standards of "Rainforest Alliance" and "Ethical Tea Partnership".
Storage: To offer you a product of optimal freshness, our matcha, which is regularly produced in small batches, was made from Tencha leaves that were refrigerated until grinding. It was then shipped to us by plane to reduce heat exposure time, and finally stored in our refrigerators until your purchase. To maintain its freshness, it is advisable to keep it refrigerated until consumed.
SINGLE CULTIVAR SERIES | Yabukita
An emblem of Japanese refinement, this tea is made from high-quality fermented leaves called Tencha, reduced to powder to be consumed in a ceremonial manner. It is emulsified in hot water using a bamboo whisk to produce a "liquid jade foam."
This matcha is produced from the Yabukita cultivar in Ise, the best-known region supplying shaded tea leaves used to produce Uji teas. It was made from Tencha leaves from the 1st spring harvest, then aged for 1 year in Chatsubo containers, before being ground into powder, to be consumed ceremonially.
Fresh and smooth on the palate, it offers unique floral, complex umami, and sweet notes - providing one of the most interesting matchas in terms of taste.
A grand cru!
Preparation: Ceremonial Usucha Style: 75C° / 2g = 100ml water (or diluted to 125ml)