ORGANIC PREMIUM MATCHA
This matcha is made from pesticide-free organic (certified) tea leaves, with particular procedures such as: picking the leaves, steam and dry them without crumpling, remove the veins of leaves, grind the tea leaves (in this process it’s called tencha) slowly and carefully in millstone. You can taste the whole tea leaves, especially the rich aroma, umami(savory) flavor and sweetness. The bright green color, which might even clean our heart, represents Japanese beauty. You may be surprised with the rich and mellow taste.
With this gem you may feel the profundity of high-grade matcha in Uji,Kyoto.
*Tencha means material tea leaves for matcha, grown under a cover to be protected from strong sunlight and Spring frost in early April to May when tea trees begin to sprout in the farm. Most of the nutriment is used for growing branches not for leaves, and the leaves become relatively thin, soft, less of an astringent component (tannin), full of umami (savory) flavor (theanine), ideal for matcha tea.
Without missing the best moment to select and pick the first young sprouts exclusively, the leaves are then steamed and dried gradually in a special furnace, and become aracha (basic tencha).
Furthermore, stems and veins are removed, and the leaves are cut in 5mm square and slowly and carefully grinded in millstone to make fine powder, which finally becomes Uji-matcha. Millstone is carefully used to avoid discoloration without heating, so only a few dozen grams of tea leaves can be ground in an hour. This is why Uji-matcha is high-grade and precious.
*USDA American Organic Certification Mark
Our Japanese tea has acquired the American organic certification mark, so you can drink Japanese tea safely and securely.
*What is the producing district, Uji in Kyoto?
Known as the birthplace of green tea, this is the place where very high quality tea is produced thanks to the limestone ground full of calcium, good drainage, and suitable climate for tea growing with temperature difference in the morning and the evening.
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