Uji is the cradle of Japanese tea culture and where the tea farmer cultivates the tea plants for this exquisite matcha. He uses special fertilisers that he creates himself and which he personally applies to the fields in the spring and autumn. Rather than using pesticides, the tea farmer uses his own spray made of essential oils and other ingredients. A further safeguard for the high quality of the matcha is his 3-layer shading system. With this system, he can adjust the degree of shading depending on the cultivar, seasonal conditions, and wind strength. All these factors come together to produce a matcha that is on par with the highest ceremonial grade matcha from conventional cultivation.
This matcha is made from the newly bred cultivar yama no ibuki ("breath of the mountain"). This hybrid of yabukita with other cultivars has a high yield with a high concentration of amino acids (umami), and a low concentration of catechins. The matcha tastes fresh, light and pleasantly buttery with a strong umami flavour. Sweet milk and toffee caramel notes round off the flavour. Truly one of the best organic matchas from Japan.
Organic Certification
