An outstanding ceremonial grade Matcha from Yame, Fukuoka prefecture, Japan. This single origin, single cultivar Matcha is made from first flush, spring harvest Tencha tea leaves (the Yabukita varietal). The leaves are shaded during growth to develop rich, green chlorophyll and amino acids.
Chocolatey, nutty, smooth – if you’re looking to go deeper with Matcha, this is where to start. The accessible and more-ish tasting notes make this a beautiful tea to enjoy a ceremony with. Slow, deliberate, delicious. Make sure you have the right Matcha tools to complete the vibes: a bamboo whisk and ceramic bowl. ​​​​​​​​
To maintain maximum freshness, store Matcha in the fridge after opening. To find out everything you need to know about Matcha, visit our Matcha Guide on the journal.
