Premium Ceremonial Grade.
First-flush, organically grown Sayamakaori leaves, picked in late April or the first week of May, are ground under traditional stone mills. The Sayamakaori cultivar, developed in Saitama from a Yabukita seed, is known for it's rich taste and fragrance. Kaori 香り in fact means fragrance. Upon opening, you'll be greeted with a deep, sweet fragrance reminiscent of Turkish apple tobacco that is also very present in the taste. The high content of catechins, common in Sayamakaori, lends a very pleasing sharpness that seems to frame this sweet fragrance perfectly. It reminds of a crisp, tree-ripened Granny Smith apple with a soft, creamy mouthfeel and subtle toasted undertones.
Grown and produced by the Nakai family, the current being the eighth generation to carry on the craft and tradition of authentic, loose leaf organic tea. In 1980 the family returned to the traditional way of farming by abandoning chemical fertilizers and pesticides and instead, let nature do what it has always done...take care of herself.
○ Origin: Wazuka-cho, Japan
○ Cultivar: Sayamakaori
○ Harvest: First harvest May 2019
○ Impressions: Highly fragrant, Turkish apple tobacco, balanced sharpness.
○ Net weight: 30g
RECOMMENDED MATCHA PREPARATION
|2 to 4g||Whisk for 15 seconds|
Matcha is a finely ground green tea powder traditionally used in the Japanese tea ceremony Chanoyu. As with many products of high quality, the level of dedication of those who produce them demands that we practice great respect when handling them. And so, in order to fully appreciate the character of our premium teas and matcha, it is necessary to use the appropriate tools and learn ideal techniques.
Please follow these steps for a sublime bowl of matcha.