G1 is Yunomi Factory Direct's highest grade of organic ceremonial matcha, refined and ground at our factory in Uji, Kyoto, with leaves from the Wazuka valley in southern Kyoto (where many of our farms are located). Certified organic (JAS certified with USDA, EU, AB equivalency).
Packaging: Bag inside resealable bag.
Net weight: 30 grams / 1.06 oz
Storage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
Comparison between C1 and G1
I had the rare chance to compare two beautiful matcha teas from @yunomitea: • Uji Matcha C1 Ceremonial Grade Masterclass (Conventional) • versus • Uji Matcha G1, Ceremonial Grade (Organic) • Both are so good with aroma of warm oats, an incredibly refined texture, and flavors of lasting flowery, sweetness. • To be able to drink them side by side was a luxury that I am very grateful to have been able to try. Thank you very much @yunomitea for the opportunity. With this experience, I was able to pick out some of their unique characteristics. • The C1 has additional hints of nori, while the G1 has a touch of cantaloupe. The astringency of the C1 transitions quickly to a clean and glowing sweetness at the back of the throat, whereas the G1 has a rougher, earthier flavor that envelopes the palate with sweetness lingering around the base of the tongue. The C1 also seemed to oxidize a bit slower, however this would probably never be noticeable at a normal pace of drinking. • From my small experience of growing backyard vegetables, organically grown vegetables and herbs always tasted superior than conventionally grown ones. So organic matcha's reputation for being less flavorful seemed counter-intuitive. While I was at the Portland Coffee Fest, a nice guy from Sugimoto America explained to me that the main difference between organic and conventional farming methods is that organic teas do not receive fertilizers. As a result, the plants have less resources to build nutrients during the shading process in contrast to conventionally grown. He had also mentioned that the driving force behind the high price of organic matcha is the lack of supply versus rising demand from western markets, and the fact that the EU bans the imports of non-organic tea. Definitely an interesting collision of quality, quantity, sustainability and tradition. • Overall, each of these teas are extremely delicious. I can't confidently say which one was better, because there were multiple times where I preferred one over the other. Much thanks to @kimhakem for graciously whisking the many, many bowls.