To reduce the bitterness and give the matcha an intense green color and umami flavor, the tea leaves are shaded by the Kuma family for about 40 days using labor-intensive traditional canopy shading made of bamboo scaffolding and layered straw.
The particular tea field from which the leaves are picked is the same field that produced National Tea Competition Minister's Award (Japan's top annual prize) Winning gyokuro in 2017 (among numerous other awards).
At harvest time, the leaves are handpicked, then processed into tencha leaves. Just before shipment, the leaves are refined then ground by stone mill into matcha.
Instructions for koicha
Use 3g of matcha for 30 ml of water at 80C/175F degrees. Sift the matcha into your bowl, and add the water. Kneed the matcha against the bowl until you form a thick, even syrup.
Instructions for usucha
Use 2g of matcha for 100 ml of water at 80C/175F degrees. Sift the matcha into your bowl, and add the water. Whisk with a bamboo whisk into a smooth liquor.
Ingredients: Green tea
- Harvest: Early May
- Total annual production: about 25kg.
- Region: Yame, Fukuoka
- Notes: Shaded for about 40 days using traditional canopy shading (straw / bamboo scaffolding), handpicked, and ground by stone mill.
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