With the most intense umami richness, this is the level of matcha that tea ceremony or Chado masters seek when creating koicha matcha for the formal tea ceremony.
- Cultivar: Blended for consistency year-round
- Harvest: Spring
- Production notes: Shaded about 3-4 weeks before harvest. Processing into tencha conducted at factory in Wazuka, Kyoto. Refinement of tencha and grinding by ball mill into matcha conducted at factory in Uji, Kyoto. Ingredients (tencha leaf lots) blended under the management of Haruhide Morita, master tea blender, and one of handful of Rank 9 (9-dan) tea appraisers in Japan.
Region: Primarily Wazuka, Kyoto
Packaging: 30g in a resealable foil bag.