JAS and EU Certified Organic Matcha Kuradashi (aged) Yabukita grown in the Aichi and Mie prefectures of Japan (near Kyoto) at above 600 meters elevation. This matcha comes from higher elevation lands that are harvested a little later in the spring, semi-processed into tencha, vacuum-packed and cold-stored an as tencha until at least Autumn (following the traditional processing which is increasingly rare nowadays). Then the tea underwent intentional Kuradashi aging throughout the summer, autumn and winter and was freshly ground in mid-january 2017. Aging tencha improves the matcha’s flavor and energy. This Matcha was made with leaves of the Yabukita varietal (North of the Bamboo Forest) and it’s appropraite for performing Japanese tea ceremonies (Chado), either as Usucha or as Koicha.
Origin: Aichi & Mie, Kyoto Japan
Harvest: Ichibancha (Spring) 2016
Color of liquor: phosphorescent green
Aroma: spinach, seaweed, mackeral
Flavor: green vegetables, dense, iron
Temperature: 80º c