Uji Matcha

This matcha is cultivated without pesticides, chemical fertilizers, herbicides, or livestock compost. Tender spring sprouts are carefully shaded for around three weeks to enrich their flavor. The leaves, packed with theanine — the compound that enhances umami — are harvested and processed into tencha, the base for matcha. They are then stored through the summer to mature, before being finely ground into a beautifully balanced matcha powder.